This bread tastes amazing! Crusty on the outside and soft on the inside. The flavour of the rosemary and the saltiness of the olives is the best combination! Spread some butter over the warm bread and OMG you won’t be able to stop!
It takes some time to make, but trust me it’s so worth it! I let the dough rise twice to really get a delicious dough. Heating the dutch oven is key for this recipe. If you don’t have a dutch oven, a cast iron skillet will work just as well. I turn the oven on and heat the pot at the same time as I put the dough for the second rise. By the time the pot is heated, the dough will be ready to go. 25 minutes later, your house will smell amazing and you’ll be watching the clock for it to cool down in time to cut yourself a slice!
3 cups flour
2 tsp yeast
1 tsp sugar
1/3 cup warm water
1 cup sliced olives
1 tbsp chopped fresh rosemary
1 tsp salt
3/4 cup cold water
1 tbsp olive oil
In a small bowl, add warm water, sugar & yeast. Allow to sit for 10 minutes.
In a stand mixer with dough attachment add flour, olives, rosemary, salt and stir for 1 minute to blend.
Add yeast and cold water then mix until a ball is formed and the dough isn’t sticking to the sides of the bowl. If you find it’s a little wet, add 1 tbsp of flour.
Pour olive oil into a bowl, place dough in the bowl, flip it a few times to cover the dough completely with the oil. Cover and place in a warm area for 1 hour or until doubled in size.
Preheat the oven to 450 and place dutch oven to heat it up (or cast iron skillet). Leave it in the oven for 45 minutes.
After you put the pot in the oven, punch the dough down and shape into a ball again, cover and place in a warm area for 45 minutes. The dough will be ready at the same time as the pot is done heating up.
Carefully remove the dutch oven from the oven. It will be very hot. Lightly flour parchment paper. Add dough to the parchment and place into the pot. Cover and bake for 20 minutes. Remove the lid and bake for 15 more minutes.
Allow to rest for 10 minutes before slicing.