{"id":9342,"date":"2026-01-23T13:10:26","date_gmt":"2026-01-23T11:10:26","guid":{"rendered":"https:\/\/www.aceitunastorrent.com\/olive-bread-with-rosemary-and-olive-oil\/"},"modified":"2026-03-25T09:17:48","modified_gmt":"2026-03-25T07:17:48","slug":"olive-bread-with-rosemary-and-olive-oil","status":"publish","type":"post","link":"https:\/\/www.aceitunastorrent.com\/en\/recetas\/olive-bread-with-rosemary-and-olive-oil\/","title":{"rendered":"OLIVE BREAD WITH ROSEMARY AND OLIVE OIL"},"content":{"rendered":"\n<p>Olive bread with rosemary and extra virgin olive oil (EVOO) is a gem of Mediterranean baking tradition. Its fluffy texture inside and slightly crispy outside, together with the intense flavor of Torrent green olives, make it the perfect accompaniment for cheeses, cured meats, salads, or simply a good olive oil.<br\/><br\/> <\/p>\n\n<p>This recipe stands out not only for its flavor, but also for its connection to the Mediterranean diet, the consumption of quality products, and the appreciation for artisanal food. At Aceitunas Torrent, with more than 120 years of experience in the production of table olives, we stand for a natural, honest, and flavor-filled cuisine.<br\/><br\/> <\/p>\n\n<p>This bread can be served both in homes and in artisan bakeries, gourmet restaurants, or brunch proposals. It is also ideal as a base for canap\u00e9s or to accompany appetizer boards.<br\/><br\/> <\/p>\n\n<h2 class=\"wp-block-heading\">PRESENTATION SUGGESTIONS<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Served with goat cheese, sun-dried tomato, or Iberian ham.<br\/><br\/><\/li>\n\n\n\n<li>Cut into thin slices and toasted as a base for Christmas canap\u00e9s.<\/li>\n\n\n\n<li>Ideal to serve in bread baskets in restaurants or events.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">ADDITIONAL TIPS TO ENJOY THIS BREAD OR FOCACCIA<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Customize: add sun-dried tomatoes, feta cheese, walnuts, or basil to taste.<\/li>\n\n\n\n<li>Freezes well: you can slice the bread and freeze it to use whenever you want.<\/li>\n\n\n\n<li>Use variety: try with Torrent black olives or those stuffed with pepper or anchovy for a different flavor<\/li>\n<\/ul>\n<div id=\"rank-math-rich-snippet-wrapper\">\t\t<h5 class=\"rank-math-title\">Pan focaccia de aceitunas y romero<\/h5>\n\t\t\t\t<div class=\"rank-math-review-image\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/www.aceitunastorrent.com\/wp-content\/uploads\/2026\/01\/pan-rustico-focaccia-aceitunas-300x164.jpg\" \/>\n\t\t<\/div>\n\t\t<div class=\"rank-math-review-data\">\n\n\t\t\t<p>Descubre c\u00f3mo hacer pan artesanal con aceitunas verdes Torrent, romero y AOVE. Sabor mediterr\u00e1neo, ideal para compartir o acompa\u00f1ar tus platos.<\/p>\n\t\t\n\t\n\t\t\t<p>\n\t\t\t<strong>Cuisine: <\/strong>\n\t\t\tMediterr\u00e1nea\t\t<\/p>\n\t\t\n\t\n\t\t\t<p>\n\t\t\t<strong>Recipe Yield: <\/strong>\n\t\t\t4 personas\t\t<\/p>\n\t\t\n\t\t\t<p>\n\t\t\t<strong>Calories: <\/strong>\n\t\t\t280 kcal\t\t<\/p>\n\t\t\n\t\t\t<p>\n\t\t\t<strong>Preparation Time: <\/strong>\n\t\t\t1h45m\t\t<\/p>\n\t\t\n\t\t\t<p>\n\t\t\t<strong>Cooking Time: <\/strong>\n\t\t\t35m\t\t<\/p>\n\t\t\n\t\t\t<p>\n\t\t\t<strong>Total Time: <\/strong>\n\t\t\t2h20m\t\t<\/p>\n\t\t\n\t\n\t\n\t\n\t\n\t\t\t<p>\n\t\t\t<strong>Recipe Ingredients: <\/strong>\n\t\t\t<ul><li>500 g de harina de trigo de fuerza<\/li><li>325 ml de agua templada<\/li><li>10 g de sal fina<\/li><li>10 g de az\u00facar<\/li><li>7 g de levadura seca de panader\u00eda (o 15 g fresca)<\/li><li>3 cucharadas de Aceite de Oliva Virgen Extra<\/li><li>150 g de Aceitunas Torrent verdes sin hueso, cortadas en rodajas<\/li><li>1 cucharada de romero fresco picado<\/li><li>Harina extra para espolvorear<\/li><\/ul>\t\t<\/p>\n\t\t\n\t\t\t<p>\n\t\t\t<strong>Recipe Instructions: <\/strong>\n\t\t\t\t\t<\/p>\n\t\t<div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Activar la levadura: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>En un cuenco, mezcla el agua templada con el az\u00facar y la levadura. Deja reposar 10 minutos hasta que empiece a espumar.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Amasar: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>En un bol grande, mezcla la harina y la sal. A\u00f1ade la mezcla de levadura y 2 cucharadas de AOVE. Amasa unos 10 minutos a mano o 7 minutos con amasadora hasta obtener una masa suave y algo el\u00e1stica.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Incorporar las aceitunas y el romero: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>Agrega las aceitunas verdes picadas y el romero. Amasa suavemente para integrarlas sin deshacerlas.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Primer reposo: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>Forma una bola con la masa, col\u00f3cala en un bol ligeramente aceitado, c\u00fabrela con un pa\u00f1o limpio y deja levar 1 hora en lugar c\u00e1lido (hasta que duplique su volumen).<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Formar el pan: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>Desgasifica la masa, dale forma ovalada o alargada y col\u00f3cala sobre una bandeja con papel vegetal. Deja reposar 30 minutos m\u00e1s.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Hornear: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>Precalienta el horno a 220\u00baC (calor arriba y abajo). Haz unos cortes en la superficie del pan con cuchillo afilado, pincela con aceite de oliva virgen extra y espolvorea un poco m\u00e1s de romero. Hornea durante 30\u201335 minutos o hasta que est\u00e9 dorado y al golpearlo suene hueco.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div><div class=\"recipe-instructions-data\">\t\t<p>\n\t\t\t<strong>Enfriar: <\/strong>\n\t\t\t<div class=\"inner-wrapper\"><div class=\"content-wrapper\"><h5><a href=\"\" target=\"_blank\"><\/a><\/h5><p>Saca del horno y deja enfriar sobre una rejilla antes de cortar.<\/p><\/div><img decoding=\"async\" src=\"\" \/><\/div>\t\t<\/p>\n\t\t<\/div>\n\t\n<\/div>\n<\/div>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Discover how to make artisanal bread with Torrent green olives, rosemary, and EVOO. Mediterranean flavor, ideal for sharing or accompanying your dishes.<\/p>\n","protected":false},"author":4,"featured_media":9068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[59,87],"tags":[],"class_list":["post-9342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-recips"],"_links":{"self":[{"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/posts\/9342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/comments?post=9342"}],"version-history":[{"count":3,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/posts\/9342\/revisions"}],"predecessor-version":[{"id":9345,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/posts\/9342\/revisions\/9345"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/media\/9068"}],"wp:attachment":[{"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/media?parent=9342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/categories?post=9342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aceitunastorrent.com\/en\/wp-json\/wp\/v2\/tags?post=9342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}