Olive-Rosemary Loaves

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.

• Ready In: 2 hrs 30 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 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

Directions

1. In large bowl, combine 1/2 cup warm water, 3 tablespoons oil, yeast and sugar; stir to dissolve.
2. Let stand until foamy (about 5 minutes).
3. Stir in remaining 1 cup warm water, olives, rosemary, salt and 4 cups flour until combined.
4. 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.
5. Shape dough into ball; place in greased bowl, turning dough to grease top.
6. Cover bowl and let dough rise in warm place until doubled in volume (about 1 hour).
7. Punch down dough.
8. Turn onto lightly floured surface and cut in half.
9. Cover and let rest 15 minutes (it is easier to shape if you let it rest).
10. Grease large cookie sheet.
11. Shape each dough half into an oval about 7 inches by 4 inches; place at least 3 inches apart on the cookie sheet.
12. Cover and let rise in warm place until doubled (about 1 hour).
13. Preheat oven to 400°F degrees.
14. Brush tops of loaves with remaining 1 tablespoon of olive oil.
15. With sharp knife or razor blade, cut three diagonal slashes across top of each loaf.
16. Bake until golden and loaves sound hollow when tapped on the bottom (about 30 minutes).
17. Cool on wire rack.