Rosemary Kalamata Olive Bread Recipe

Olive Bread with Rosemary Family Spice

WebApr 8, 2020 · Instructions. 1. In a small bowl or measuring cup mix together the yeast and warm water. Let it rest for 5 to 7 minutes until yeast is …

Rating: 4.2/5(18)
1. In a small bowl or measuring cup mix together the yeast and warm water. Let it rest for 5 to 7 minutes until yeast is foamy.
2. In a larger bowl whisk together flour, sugar, rosemary, and salt. Create a well in the center of the bowl and pour in 2 tablespoons olive oil and foamy yeast mixture.
3. Using a fork at first, start mixing dry ingredients into wet ingredients until a coarse dough is formed. Using well-floured hands, continue to mix dough until a rough ball is formed.
4. Turn dough onto a lightly floured work surface, and knead adding in the chopped olives as you work. Continue to sprinkle in more flour (up to 1/4 cup) while you knead until dough is smooth and not sticky, about 10 minutes.

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Rosemary Olive Sourdough Bread Feasting At Home

WebOct 2, 2020 · Step 1. Mix the flour and salt in a bowl. (See the recipe card for detailed measurements.) Step 2. Mix the water and starter in another …

Rating: 4.9/5(44)
1. the No-Knead Sourdough Recipe (watch the video there) I recommend not attempting this until you have mastered that recipe. 🙂
2. At night, in a large bowl, mix flour and salt together. In a small bowl, mix starter and water together using a fork. Pour the starter-water into the flour mixture and stir with a fork until relatively combined. Using a wooden spoon, or dough mixer, scrape sides and mix dough for one minute, incorporating all the flour. The dough will feel thick and heavy and shaggy. Just do your best to incorporate all the flour. If for some reason the dough will not incorporate all the flour, add a tablespoon of water at a time to get it incorporated. Cover with a damp kitchen cloth, wait 15 minutes and do 2 sets of stretch and folds, 15 minutes apart. See video.
3. Let rise overnight on the counter 10-14 hours. 65F-70F is ideal. In the morning, the dough should have swelled, but not quite doubled. Do the poke test.
4. Prepare your banneton dusting the banneton with rice flour and perhaps some olives and rosemary in the bottom ( which will end up being the top.) See notes for using a regular bowl.

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KALAMATA OLIVE & ROSEMARY SOURDOUGH

WebOct 6, 2022 · Gently pull the outer edges of the dough, making a flat, rectangular "pizza". Sprinkle the chopped kalmata olives. Roll the dough …

Rating: 5/5(1)

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Rosemary Olive Bread That Skinny Chick Can Bake

WebOct 20, 2021 · Instructions. In the bowl of an electric mixer, fitted with the dough hook attachment, combine the yeast and water. Add the olives, …

Rating: 5/5(48)
1. In the bowl of an electric mixer, fitted with the dough hook attachment, combine the yeast and water. Add the olives, flours, rosemary, and salt. Mix on medium speed until the dough is soft and smooth, 10 to 12 minutes. Turn out onto to a lightly floured surface and shape into a ball. Return the dough to the bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and shape into a tight ball, pinching the seams closed.
2. Place the loaf in a large, lightly greased cast iron Dutch oven and dust the top with flour. Cover with the lid and let rise 40 minutes.
3. Using a serrated knife, slash a shallow X across the top of the loaf. Preheat an oven to 400°.
4. Cover and bake (put foil around lid knob if not oven safe up to 400º) until the loaf is golden and sounds hollow when tapped on the bottom, about 1 hour.

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