This fragrant, savory bread combines the bold flavors of briny olives and aromatic rosemary to create a loaf that's perfect for everything from sandwiches to your next cheese board. The addition of extra virgin olive oil adds richness and creates a tender crumb, while a dusting of sea salt brings out all the Mediterranean flavors.
Prep Time: 2 hours 30 minutes Cook Time: 45 minutes Total Time: 3 hours 15 minutes Serves: 8-10
Ingredients:
- 3½ cups bread flour
- 2¼ teaspoons active dry yeast
- 1½ cups warm water
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 1 cup Kalamata olives, pitted and roughly chopped
- 2 teaspoons sea salt, plus extra for topping
- ½ teaspoon freshly ground black pepper
Instructions:
- In a large bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic.
- Add the olive oil, flour, salt, and pepper to the bowl. Mix until a shaggy dough forms, then turn onto a floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Gently fold in the chopped olives and rosemary until evenly distributed throughout the dough. Shape into a ball and place in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place on a parchment-lined baking sheet. Cover again and let rise for another 45 minutes.
- While the dough is on its second rise, preheat your oven to 400°F (200°C). Place a shallow pan of water on the bottom rack of the oven – this creates steam that helps develop a beautiful crust.
- Just before baking, score the top of the loaf with a sharp knife, brush with olive oil, and sprinkle with sea salt. Bake for 40-45 minutes, until golden brown and hollow-sounding when tapped on the bottom.
- Transfer to a wire rack and let cool completely before slicing.
Baker's Tips:
For the best texture, don't rush the rising process. A slower rise develops better flavor and structure. Room-temperature ingredients will give you the most consistent results. The olives should be well-drained and patted dry to prevent excess moisture in the dough.
Serving Suggestions:
This bread shines when served alongside a bowl of extra virgin olive oil for dipping. It makes an excellent accompaniment to Mediterranean-style soups and stews, or try it toasted and rubbed with a clove of garlic. Leftovers can be transformed into delicious crostini or breadcrumbs for topping pasta dishes.
Storage:
Store in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months. Reheat frozen slices directly in the toaster for best results.
Whether you're an experienced baker or trying your hand at homemade bread for the first time, this olive and rosemary loaf is sure to become a favorite in your recipe collection. The combination of flavors creates a bread that's both rustic and refined – perfect for casual dinners or special occasions.
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