Rosemary Olive Knots

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With Kalamata olives and fresh herbs, these rosemary olive knots are only look complicated. The dough is simple to shape—just tie a knot.

Rosemary Olive Knots

I haven’t always been a homebody, but nothing beats comfy clothes and snuggling under a blanket on the sofa.

In my early 20s, I was the complete opposite. FOMO is a term that didn’t exist then, but it perfectly summed up my feelings.

Like so many 20-somethings, if I wasn’t out and about, I thought I was missing all the fun. I really should have looked farther ahead and considered the wonderful life moments to come..

I wasn’t missing out on anything!

Rosemary Olive Knots

It’s funny how with age comes confidence and knowing yourself and what you like to do. 

Even if I don’t leave the house on a Saturday or Sunday, I still make sure that my day is jam packed with cooking. I will manage to squeeze in some chores, too.

Being at home has so many advantages. I go makeup-free, wear pajamas and tackle what projects I can.

Baking bread is one of those activities that isn’t difficult. The challenge is finding the time. 

It’s best when you can carve out a day, or at least an afternoon, focused in the kitchen. 

Even with time on my hands, I like to make bread dough in the food processor. I do find kneading therapeutic, but so often when I’m making dough, I am multitasking. The food processor lets me go almost hands free.

My latest homemade bread obsession are rosemary olive knots. From-scratch rolls, mean even the most simple dinner seem special.

Rosemary Olive Knots

How To Make Rosemary Olive Knots

After I whipped up the dough in the food processor and let it rise, I rolled it out into a rectangle and covered half of it with a mixture of chopped Kalamata olives, rosemary and olive oil.

I folded the dough to cover the olives and then cut it into strips and tied each one into a knot.

Patience was key during the second rise. I made sure to wait until the rolls had doubled in size. 

These knots were just the right combination of chewy, herby and a little salty and made great dinner rolls.

The kind that have you ruining your meal because of the bread basket!

Try These Other Bread Recipes

Rosemary Fougasse
Pear Blue Cheese Onion Focaccia
Pull-Apart Bread
Salt & Pepper Biscuits
Whole Wheat Focaccia

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Rosemary Olive Knots

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Prep: 15 minutes
Cook: 30 minutes
Rising Time: 3 hours
Total: 3 hours 45 minutes
Servings: 12 knots
With Kalamata olives and fresh herbs, these rosemary olive knots are only look complicated. The dough is simple to shape—just tie a knot.


  • For dough
  • 2-1/2 teaspoons dry active yeast
  • 1-1/2 cups warm water
  • 3 tablespoons olive oil
  • 3-1/2 cups all-purpose flour plus more for work surface
  • 2 teaspoons kosher salt
  • For filling
  • 1/2 cup pitted Kalamata olives chopped into 1/4-inch pieces
  • 3 tablespoons chopped fresh rosemary
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper


  • For the dough, in a small bowl, combine the yeast, water and oil and let stand for a few minutes until foamy. Pulse the flour and salt together in a food processor. With the motor running, pour in the yeast mixture. Once a shaggy dough forms, let it rest for 10 minutes. Then process the dough for 15 seconds.
  • Transfer the dough to a lightly floured work surface and fold it onto itself a few times before placing in a lightly oiled bowl. Cover and let the dough rise until it has doubled in size, about 1 hour.
  • After the dough has risen, pat it into a 10-inch square on a lightly floured work surface. Fold the dough into thirds and transfer it to a floured sheet pan. Unfold it, cover it with plastic wrap and chill in the refrigerator for 1 hour.
  • For the filling, combine the olives, rosemary, olive oil and pepper in a small bowl. Spread the filing on the bottom half of the dough and fold the other side on top pressing down without stretching the dough.
  • Use a pizza wheel to cut the dough into 3/4-inch-wide strips. Tie the strips into loose knots and place on a parchment-lined sheet pan leaving 2 inches of space on all sides. Cover the pan with oiled plastic wrap and let rise for 1 hour until they have doubled in size.
  • Preheat the oven to 400 degrees F. Bake the knots until they are deep golden brown, about 30 minutes. Cool on a wire rack.
  • Store the rolls loosely covered with plastic on the day they are baked. To defrost frozen rolls, reheat for 5-6 minutes at 350 degrees F and cool before serving.


Adapted from The Modern Baker by Nick Malgieri


Calories: 185kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 478mg | Potassium: 52mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 38IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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