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5 from 2 votes

Olive Oil Challah with Olives and Rosemary

Prep Time20 mins
Cook Time35 mins
Proofing2 hrs
Total Time2 hrs 55 mins
Course: Breakfast, Brunch, Snack
Cuisine: Jewish
Keyword: olive and rosemary challah, olive oil challah, savory challah
Servings: 2 challot
Calories: 1401kcal
Author: Samantha Ferraro
Cost: $5


Kitchenaid Mixer



  • In the bowl of a stand mixer, add 1 cup warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 15 minutes. It should begin to foam up and you should see little bubbles.
  • In another bowl, whisk the olive oil, honey and 2 eggs and pour mixture into the yeast mixture.
  • Using a dough attachment on your mixer on low-medium speed, gradually add the flour, salt and chopped rosemary, about 1/2 cup of flour at a time with the mixer on low and add the chopped olives towards the end of mixing or with the last 1/2 cup of flour. The dough should begin to pull away from the bowl and come to 1 large ball of dough.
  • Turn the dough onto a very well floured surface and knead for about 5 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
  • In a large bowl, pour a bit of oil in and place your dough ball in the bowl. Turn it around so the entire dough is covered with a thin layer of oil. Cover with a clean towel and place bowl in a warm spot. Allow to rest and rise for 1 1/2 hours until doubled in size.
  • When dough is ready, it should have doubled in size. Punch the dough down and divide dough into 2 balls, this will be your challot. Cover 1 ball of dough as you work with the other.
  • Divide dough into 3 or 4 pieces (depending on what kind of braid you’d like), which will be your strands. Roll each strand into a long rope all of equal sizes, about 8-10 inches in length and continue with desired braid.
  • Pre-heat oven to 350 degrees Fahrenheit and place challaot on a parchment or silpat lined baking sheet. Brush each challah with egg wash and sprinkle with coarse sea salt and chopped rosemary. Let rise for another 30 minutes.
  • Bake challah for about 30-35 minutes or until the top is lightly golden brown. Let challah cool before cutting into.


  • Yes you can make the dough ahead of time, just let if rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • The fresh rosemary sprigs may dry out in baking, so for presentation, add a few sprigs after it’s baked.
  • Blot any excess brine off of the olives so they don't weigh down the dough.


Calories: 1401kcal | Carbohydrates: 218g | Protein: 32g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 2289mg | Potassium: 386mg | Fiber: 9g | Sugar: 24g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 13mg