Olive and rosemary bread
- Side
- Medium
- 8
- 60 minutes
PT1H
Ingredients
Equipment
- 23cm loaf tin
Method
1
Add the yeast to the warm water and leave to activate for 15 minutes. Meanwhile, finely chop the fresh rosemary and roughly chop the Kalamata olives
- 10g of yeast, dried active
- 300ml of warm water
- 5g of rosemary
- 100g of Kalamata olives, pitted
2
Place the flour and salt in a large bowl and mix in the rosemary and olives. Add the water and activated yeast and mix well
- 500g of strong white flour
- 10g of salt
3
Knead the dough for a good 3-4 minutes on a well-floured work surface. Form into a rough ball, place in a bowl or container and cover with a slightly damp tea towel. Set aside in a warm place to prove for 1 hour
4
Knead again to develop the gluten for approximately 10 minutes, or if using a mixer and dough hook, only 3-4 minutes. Shape into a loaf, place into a greased loaf tin and allow to prove and rest for 20-30 minutes
- oil, for greasing
5
Preheat the oven to 170°C/gas mark 3
6
Bake in the oven for 30 minutes, then take out of the oven and remove the bread from the tin while it is hot
7
Ensure the bread has a nice golden brown crust and sounds hollow when tapped on the base. Allow to cool slightly before serving
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Olive and rosemary bread
