Perfect Bread for Soup: Crusty Olive Rosemary Loaf

In the midst of winter, few things are as nourishing and comforting as homemade soup and warm, crusty bread -- especially when that bread is fresh out of the oven, still warm, and slathered in butter.

Homemade bread can seem a little daunting, but it doesn't need to be. This Crusty Olive Rosemary loaf is easy, requires no kneading, and is perfect for making while soup is slowly simmering on the stove or in a crockpot.
At 8:00 in the morning, simply mix together the correct measures of flour, salt, yeast, water, olives, and fresh rosemary in a large bowl, cover it with plastic wrap, and leave it to rest on the counter or set in the microwave until 4:00 or 5:00 p.m.
Place an empty, lidded cast iron pot into the oven and preheat it to 450 degrees. Leave the pot in the oven for 30 minutes. After 30-45 minutes, remove pot from oven, add dough, and return to oven. Cook for 45 minutes with the lid on, remove the lid and bake for 10-15 minutes more until crust is golden brown.
Once the bread is baked, let it cool on a wire rack and slice as needed. Keep it in an airtight container so it doesn't dry out. You can also freeze it for later use. Simply remove from freezer a couple of hours before you need it.

The beauty of this bread is its versatility. Mixing and matching with additions can make it a delicious pairing for any of your favorite soups.
Studded with olives and rosemary, this version goes beautifully with tomato based soups such as chili, stew, and savory tortilla soup.
For starchier soups like pasta and potato, consider a cheesy onion bread instead. Simply replace the olives and rosemary with a strong cheddar and caramelized onions. If you prefer clear soups with lots of veggies, make a bread studded with an array of seeds such as pumpkin, poppy, and sunflower.

All photos are courtesy of the author.