Rustic Rosemary Olive Bread Recipe

Rosemary Bread Recipe with Kalamata Olives

WebJan 13, 2018 · Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 – 12 minutes. Knead in the chopped …

Rating: 5/5(6)
1. In a bowl, sprinkle the yeast over the warm water.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the cool water, yeast mixture and flours until just incorporated. Cover with plastic wrap and let sit for 15 - 30 minutes. (Autolyse)
3. After resting, switch to a dough hook. Add the salt and knead the dough on low-medium speed until it is soft and smooth. 10 - 12 minutes.
4. Knead in the chopped rosemary and broken olives in the last two minutes of kneading.

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No Knead Rustic Rosemary Bread Three Olives Branch

WebApr 1, 2020 · Cover with plastic wrap and let sit 8-36 hours, ideally overnight. Dough after resting overnight. Preheat oven. Pull the dough …

1. Combine all of the ingredients in a large mixing bowl. The dough will not be overly sticky but should come together. Add just a little water at a time if needed to incorporate all the flour.
2. Cover the dough with plastic wrap and put a towel over the top to help it seal. Set the bowl aside for at least 8 hours to rise (I have gone as long as 24 hours).
3. When ready to bake, heat oven to 450F. Place a large cast iron pot (dutch oven) on the medium or medium low rack while preheating for it to get hot.
4. Use a spatula to scoop the dough into the hot pot. (If preferred, shape the dough on the counter during preheating but I find it is easy to drop the dough in a rough circle straight into the pot).

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No Knead Olive Bread Britney Breaks Bread

WebApr 16, 2024 · Preheat the oven to 450 degrees F. Place a cast iron dutch oven into the the preheated oven for 30 minutes. Use a bread lame or a …

1. Combine flour and water in a large mixing bowl. Mix thoroughly until there are no patches of dry flour. Cover and let rest for 20 minutes.
2. Add yeast, salt, and rosemary and mix into dough but stretching and folding the dough. Stretch and fold for 5 minutes then cover and allow the dough to rest for 30 minutes.
3. Stretch and fold dough for 5 minutes. Dough should stretch but not break. Cover and allow dough to rest for 1 hour. Stretch and fold again for 3 minutes.
4. Cover and allow dough to rest for 2.5 hours. Fold the dough by pulling the corners into the middle of the dough. Repeat 4 times. Sprinkle the dough with flour and add to a heavily floured proofing basket. Let the dough rest for an hour.

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