rosemary kalamata olive bread

Love olives? I do. This light crumbed bread is a great blend of salty and savory.

Yield: 8 large rolls

190 calories per roll/1,500 calories per batch

Active time: 20 minutes

Total time: 210 minutes

ingredients

2½ cups high-gluten flour

1/2 cup whole wheat flour

2 teaspoons rosemary

1 teaspoon salt

2½ teaspoons yeast

1 cup lukewarm water

1/2 cup pitted and chopped Kalamata olives

2 tablespoons capers

preparation

1. In a medium bowl (or 2 cup Pyrex measuring cup), combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes to allow the yeast to ferment.  See step 1 of “challah” for more yeast.

2. In your stand mixer bowl with the dough hook attached, add the flours, olives, rosemary, and salt. “Stir" to combine, about 30 seconds.

3.  Slowly add the yeast mixture to form a shaggy dough. Increase the speed to 2 and knead until a smooth and elastic dough forms, about 5 minutes.

4. Turn the dough out onto your counter top and knead by hand a few turns, shaping into a ball.

5. Place the dough in a lightly bowl, cover with plastic wrap, and set aside to rise until it has doubled in size, about 1 hour.

6. Punch down the dough and let rise again until it has doubled, about 1 hour. 

7. Turn the dough out onto a lightly floured counter and shape.

8. Place on a parchment or silpat lined baking sheet, cover with plastic wrap, and let rise for 30 minutes. Preheat the oven to 400 degrees. (So, I didn't think the dough would rise this much during the final (and 3rd) proof. I recommend using two baking sheets, giving your bread ample room to rise and bake.).

 

9. Bake until golden brown, about 30 minutes. (See step 20 of "classic baguette" for more on testing for doneness.)

Original recipe found here.