Fun to Learn New Receipes

I researched how to make bread at the beginning of our SIP order in March of 2020.  Having my boys home, two young men, bread was eaten quickly.  I found this fun recipe on "Life As A Strawberry".  I changed the recipe to add Olives and Rosemary.  Hope you give it a try....nothing like homemade bread.

OLIVE AND ROSEMARY DUTCH OVEN BREAD

INGREDIENTS

•      2 1/4 teaspoons (9g) active dry yeast
•      1 teaspoon (4g) sugar (use honey if you prefer)
•      1 1/4 cups warm water (300g) (110 degrees is good…not too hot or yeast does not work)
•      1 1/2 teaspoons (10 grams) kosher salt
•      2 1/2 to 3 1/2 cups All-Purpose Flour (360g) plus extra for dusting  (see recipe notes)
•      1 ½ cup of Kalamata Olives
•      ½ cup of chopped Fresh Rosemary
•      Using a kitchen scale is the best tool to use

• (Be sure they are pitted, careful of any sneaky pits getting in)

INSTRUCTIONS

MIX THE DOUGH & FIRST RISE (1 HOUR):

1.     Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
2.     Let the yeast proof for about 5 minutes, until the mixture is foamy.
3.     Add kosher salt and flour to bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become smoother and more elastic as we go!
4.      Mince the ½ of the Kalamata Olives into a Tapenade using a blender or  osterizer with the fresh chopped rosemary, and mince coarsely the other ½ of olives and mixed with bread mixture.
5.     Lightly flour all sides of your dough (don’t mix the flour in – it’s just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.

SHAPE THE DOUGH & FINAL RISE (30 MIN):

1.     When dough has risen, lightly flour a large cutting board.
2.     Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
3.     Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf. 
4.     Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.

HEAT THE OVEN :

1.     While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.

BAKE!