Ingredients for Olive Rosemary Loaves
- Water
- Extra Virgin Olive Oil
- Active Dry Yeast
- 2 teaspoons granulated sugar
- Kalamata Olives
- Fresh Rosemary
- 1 1/2 teaspoons salt
- Bread Flour
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How to Make Olive Rosemary Loaves
- In a large bowl, combine 1/2 cup (120ml) warm water, 3 tablespoons (45ml) olive oil, 2 1/4 teaspoons (1 packet) active dry yeast, and 2 teaspoons granulated sugar.
- Stir until the yeast and sugar are fully dissolved.
- Let stand in a warm place for 5-10 minutes, or until the mixture becomes foamy (this indicates the yeast is active).
- Stir in 1 cup (240ml) warm water, 1/2 cup (70g) pitted Kalamata olives (roughly chopped), 2 tablespoons fresh rosemary (chopped), 1 1/2 teaspoons salt, and 4 cups (500g) bread flour (or 5 1/2 cups (687g) all-purpose flour). Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, adding more flour (1 1/4 cups or 150g bread flour, or up to 1 ¾ cups/210g all-purpose flour as needed) until the dough is smooth and elastic.
- Shape the dough into a ball.
- Place the dough in a lightly oiled large bowl, turning to coat the top.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface and cut it in half.
- Cover and let rest for 15 minutes.
- Grease a large baking sheet.
- Shape each dough half into an oval loaf approximately 7 inches by 4 inches.
- Place the loaves on the prepared baking sheet, leaving at least 3 inches between them.
- Cover loosely with plastic wrap and let rise in a warm place for another 45-60 minutes, or until doubled.
- Preheat oven to 400°F (200°C).
- Brush the tops of the loaves with the remaining 1 tablespoon (15ml) olive oil.
- Using a sharp knife or lame, score three diagonal slashes across the top of each loaf.
- Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
- Let cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
2g
Fat
2g
Carbs
7g
