12/19/22 - Rosemary Olive Loaf

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INGREDIENTS


  • 3 cups Bread Flour
  • 1 2/3 cups Water room temperature
  • 1/2 teaspoon Instant Yeast
  • 1 1/2 teaspoons Salt
  • 1/2 cup Kalamata Olives chopped
  • 1 tablespoon Fresh Rosemary chopped

INSTRUCTIONS

In a bowl the flour, salt, yeast, and water together. Use a wooden spoon to stir all the ingredients until combined

Add the rosemary and olives. Mix it in the dough

Wrap plastic wrap on top of the bowl and let it proof for about 12 to 18 hours at room temperature

Preheat oven to 450 degrees Fahrenheit
Place a dutch oven with lid inside the oven to preheat for 30 minutes
Meanwhile, on a floured surface, drop the dough and shape into a ball or your desired shape

Make 3 shallow slits at the top the bread

Cover the bread with a clean kitchen towel while the dutch oven preheats

Carefully, place the dough inside the preheated dutch oven. Cover with lid

Bake for 30 minutes
Remove the lid and bake for 10-15 minutes more or until browned on top and crusty






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