Rosemary Mini Breads

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Leite's Culinaria


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5 cups all-purpose flour

1 1/4 cups water, room temperature

2 1/4 tablespoons kosher salt

1 tablespoon active dry yeast

1 cup pitted, fresh or jarred kalamata, niçoise, or California olives (reserve 1 to 2 tablespoons of olive brine)

1 tablespoon roughly chopped fresh rosemary

1 tablespoon olive oil

Sprigs of fresh rosemary

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