Prep 2 hrs
Cook 30 mins
I love this fragrant loaf of bread! You will have definitely better success if you use bread flour, but if you don't have bread flour, increase to 5 1/2 cups for all-purpose flour. Prep time includes rising time.
- 1 1⁄2 cups water (105° to 115°F)
- 4 tablespoons extra virgin olive oil
- 2 packages active dry yeast
- 1 tablespoon sugar
- 1 cup kalamata olives or 1 cup green olives, pitted and chopped
- 2 tablespoons finely chopped fresh rosemary
- 2 teaspoons salt
- 5 cups bread flour
- In large bowl, combine 1/2 cup warm water, 3 tablespoons oil, yeast and sugar; stir to dissolve.
- Let stand until foamy (about 5 minutes).
- Stir in remaining 1 cup warm water, olives, rosemary, salt and 4 cups flour until combined.
- Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes, working in enough of remaining 1 1/4 cups flour just to keep dough from sticking.
- Shape dough into ball; place in greased bowl, turning dough to grease top.
- Cover bowl and let dough rise in warm place until doubled in volume (about 1 hour).
- Punch down dough.
- Turn onto lightly floured surface and cut in half.
- Cover and let rest 15 minutes (it is easier to shape if you let it rest).
- Grease large cookie sheet.
- Shape each dough half into an oval about 7 inches by 4 inches; place at least 3 inches apart on the cookie sheet.
- Cover and let rise in warm place until doubled (about 1 hour).
- Preheat oven to 400°F degrees.
- Brush tops of loaves with remaining 1 tablespoon of olive oil.
- With sharp knife or razor blade, cut three diagonal slashes across top of each loaf.
- Bake until golden and loaves sound hollow when tapped on the bottom (about 30 minutes).
- Cool on wire rack.
I made the two loaves of this bread yesterday and would agree with mianbo that they were very easy to make. I really enjoyed the crusty exterior as well as the tender center. The only change I made was when baking, I added a small pan of water in the oven for humidity and baked on baking stones. My husband commented that it reminded him of bread we have had at a local restaurant! Everyone in our house (kids too!) loved this recipe!
This is a very nice and easy to make bread. I used it to make 1½-ounce rolls; the yield was 28. I used bread flour, but needed the extra half cup. Other than that, I did not change anything in the recipe. Thank you for posting this, Sharlene.
We sliced the olives rather than chopped it and baked it in oiled pans rather than on a sheet. Turned out marvelous.