Authentic Olive Rosemary Bread Cook S Illustrated Recipe

Ingredients for Authentic Olive Rosemary Bread Cook S Illustrated

• 1 cup (240ml) warm water (105-115°F)
• Fast Rise Yeast
• 1 tablespoon (21g) honey
• 3 cups (375g) bread flour
• Whole Wheat Flour
• 1 ½ teaspoons (9g) salt
• Fresh Rosemary
• ½ cup (70g) pitted mixed olives (green and black)

How to Make Authentic Olive Rosemary Bread Cook S Illustrated

1. In the bowl of a standing mixer, whisk together 1 cup (240ml) warm water (105-115°F), 1 teaspoon (4g) active dry yeast, and 1 tablespoon (21g) honey.
2. Add 3 cups (375g) bread flour and 1 cup (125g) all-purpose flour to the mixer bowl. Mix on low speed with the dough hook until a cohesive dough forms, about 3 minutes.
3. Cover the bowl with plastic wrap and let rest at room temperature for 20 minutes.
4. Remove the plastic wrap.
5. Make a well in the center of the dough. Add 1 ½ teaspoons (9g) salt and 1 tablespoon (2g) dried rosemary.
6. Knead the dough on low speed for 5 minutes.
7. Increase the speed to medium and knead until the dough is smooth and slightly tacky, about 1 minute. If the dough is too sticky, add 1-2 tablespoons of flour, 1 tablespoon at a time, and continue mixing for 1 minute after each addition.
8. Transfer the dough to a lightly floured counter and pat it into a 12x6-inch rectangle.
9. Press ½ cup (70g) pitted mixed olives (a combination of green and black olives is recommended) into the dough.
10. Starting from a long side, tightly roll the rectangle into a log.
11. With the seam side up, roll the log into a coil.
12. Transfer the dough, spiral side up, to a lightly oiled 2-quart container or bowl and cover with plastic wrap.
13. Let the dough rise in a warm, draft-free location until it increases in size by 50 percent, about 1 hour.
14. Gently fold the partially risen dough over itself. Turn the bowl 90 degrees, fold again. Repeat this turning and folding process two more times (a total of 4 folds).
15. Cover with plastic wrap and let rise for 30 minutes.
16. Repeat the folding process (4 folds total, same as step 14), cover with plastic wrap and let rise until doubled in volume, about 30 more minutes.
17. Transfer the dough to a lightly floured work surface, being careful not to deflate it.
18. Divide the dough in half and loosely shape each piece into a ball. Let rest for 15 minutes.
19. Flip each ball over and, starting from the top, roll it into a tight 12-inch oval shape.
20. Using your palms, gently roll each oval from the center outward until a 12-inch loaf is formed. Poke any olives that have fallen off back into the bottom seam, then pinch the seam closed.
21. Transfer each loaf, seam side down, to a 12x6-inch piece of parchment paper. Cover with plastic wrap.
22. Let rise until doubled in size, 1-1 ½ hours.
23. Adjust oven rack to the lower-middle position. Place a baking stone on the rack and heat the oven to 450°F (232°C) for at least 30 minutes before baking.
24. Slide the parchment sheets with the loaves onto a peel or the back of an inverted baking sheet.
25. Using a razor blade or sharp knife, make three ½-inch-deep diagonal slashes on the top of each loaf, leaving about 1 inch of space between the cuts and the edges of the loaf.
26. Lightly spray the loaves with water from a spray bottle.
27. Carefully slide the parchment with loaves into the preheated oven using a jerky motion.
28. Bake for 15 minutes, spraying the loaves with water twice more in the first 5 minutes. Then, reduce the oven temperature to 375°F (191°C) and continue to bake until the bread is deep golden brown and an instant-read thermometer inserted into the center of the loaf registers 210°F (99°C), 25-30 minutes.
29. Transfer the loaves to a wire rack, discard the parchment, and cool completely to room temperature, about 2 hours.