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Sunday, September 20, 2009

Olive Rosemary Bread








We lived in Seattle in the late 80's.  We enjoyed the fresh seafood and multitude of fresh herbs, fruits, and vegetables.  We rented a lovely little house on Mercer Island, with a peek-a-boo view of Lake Washington.  It was an ideal location to begin our married life.  I started making this bread in that quaint  house, it is a savory favorite.



Olive rosemary bread


  • 2 cups water
  • ¼ ounce dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • ½ cup green and black olives, rough chop
  • 3 tablespoons olive oil, more for oiling bowl and pan
  • 1½ tablespoons rosemary(3 tablespoons if using fresh)
  • 5-5½ cups flour, or enough to make a slightly sticky dough
  • cornmeal
  • butter, melted

Add sugar and olive oil to warm water.  Activate yeast in water mixture.  Using the paddle, mix in flour one cup at a time, to make a wet dough.



Change to dough hook.  Add  flour to make a slightly sticky dough.  Add the olives and rosemary.  Knead for 4-5 minutes.



Place dough in oiled bowl, turn to oil both sides of dough.  Let rise in a warm place until double in bulk.  Separate dough into three pieces, knead and shape into loaves.  Lightly coat sheet pan with olive oil and dust with cornmeal.  Place loaves on sheet pan, slit top and brush with butter.


Bake 350° until light golden brown, about 35-40 minutes.



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