There are some ingredients that always seem to catch my attention and make me want to try a recipe, such as goat cheese (I absolutely adore the stuff) and just about any form of alcohol (I don’t drink much, but I love the flavor it gives to food). Kalamata olives are something else I love using. So when I came across a recipe for Rosemary Olive Bread in the Green Market Baking Book I didn’t have to think twice about trying it.
The bread was delicious, but it was a very soft bread. Not that there’s anything wrong with that (believe me, I ate a ton of it!), but with the flavors of the rosemary and olives in it I just wanted more of a chewy/crusty type of bread. I ended up adapting the flavors to a different bread recipe that I’ve made several times in the past, and it worked wonderfully! This bread is wonderful with some good olive oil or butter, and it makes a fantastic grilled cheese in the panini maker.
While the recipe calls for an 8-10 hour rising time I only let it rise about 4 hours this time around, and it was fine.
You can mind other mixing methods for the dough (such as in the food processor, bread machine, and by hand HERE).
Rosemary Olive Bread
1 teaspoon active dry yeast
1 cup warm water
2 1/4 to 2 3/4 cups bread flour
1 teaspoon kosher salt
1/2 cup coarsely chopped kalamata olives
2 tablespoons chopped fresh rosemary
1. Combine the yeast and warm water in the bowl of a stand mixer fitted with the paddle or dough hook attachment. Add one cup of the flour, mix to combine, and let sit for 10 minutes. Add the salt and another 1 1/4 cups flour and mix, adding more flour a little at a time if needed, until the dough just barely holds together in a loose ball. Transfer the dough to a large, lightly greased bowl and cover with lightly greased plastic wrap. Leave the dough to rise at room temperature for 8 to 10 hours.
2. An hour before you want to bake the bread, take the dough out of the bowl to shape it into whatever shape you would like. If you have a baking stone, place it on a piece of parchment paper. If you do not have a baking stone, place it on a baking sheet lined with parchment paper. Very lightly dust the dough with some flour to keep the dough from drying out, and let rise for about an hour. Meanwhile, preheat your oven to 450°F.
3. Use a large cutting board or the back of a baking sheet to transfer the loaf to the baking stone (or if you are baking it on a baking sheet, just place it in the oven). To get a nice crisp crust, mist the inside of the oven three or four times with a clean spray bottle filled with water during the first 5 to 8 minutes of baking. Bake for 15 to 20 minutes, or until the loaf is golden brown. Transfer to a wire rack to cool, or eat it immediately while it’s still warm.
Makes 1 loaf, approximately 8 servings (or less, if you’re anything like me)