It may not be a masterpiece in the eyes of a professional bread baker, but here, in my little kitchen, covered in rosemary and flour, this loaf of bread is pure gold.
First, lets talk about how it makes your house smell. Honestly, Bath and Body Works needs to make a fragrance called “Fresh Bread” and bottle it up to sell as an air freshener. There is no doubt in my mind that it would be a top seller. The smell of the rosemary and thyme thoroughly permeates your home while this loaf is in the oven. If that doesn’t make you want to put on your best cardigan and high heels and pretend your are Betty Draper, than I don’t know what will.
The saltiness of the olives is divine, and mixes so well with the garlic and sweet rosemary. I will warn you that there is a definite olive flavor to this recipe. If olives aren’t your thing, then this isn’t for you.
If olives aren’t your thing, I’m probably not for you.
I kid, I kid. But I was the child that would suck the pimento out of green olives so that I could wear the olives on my fingertips. They were a big part of my childhood.
However if you love olives, and rosemary, and are up for a little bread making, do try this recipe. You can find the handy printable version of it here on recipe riot. But if you are here just perusing, I’ll include the recipe.
Artisan Rosemary Olive bread
2 1/4 tsp yeast
2 tbsp sugar
1 1/4 cup warm water (about 115 degrees)
3 cups flour, plus 1/2 cup for kneading
1 1/2 tsp salt
1/2 cup kalamata olives, pulsed in fp
1/2 cup manzanilla olives, pulsed in fp
2 tbsp fresh rosemary, about two sprigs
1 tsp garlic powder
1 tsp thyme
3 tbsp olive oil
cormeal, for sprinkling
olive oil spray
In a small bowl, combine yeast, sugar, and water. Let yeast sit for ten minutes.
In the bowl of a stand mixer, add flour, salt, olives, rosemary, thyme, garlic powder, olive oil, and yeast mixture. Let mixer combine for about two minutes.
While mixer is working, flour a large surface. Remove dough from mixer and knead on the floured surface. Knead for about 5 minutes, until dough is elastic.
Place dough in a large bowl that has been sprayed with olive oil spray. Cover with a tea towel and let rise in a warm environment for about 45 minutes. I like to preheat my oven for one minute, turn off the heat, then let it sit in there to rise.
After dough has doubled in size, punch it down and knead again for five minutes. Repeat rising process again.
After dough has doubled in size, punch it down and form into a ball. Let sit for another ten minutes. In this time, preheat the oven to 450 degrees. Fill a 9 x 13 pyrex with water to place on the bottom rack of the oven. This will create some steam.
Spray a cookie sheet with olive oil spray, then sprinkle cornmeal on top. Place dough ball on cookie tray. Bake for 15 minute at 450 degrees, then lower heat to 375 and bake for about 25 minutes or until bread is finished. Remove water tray from oven after 6 minutes.
Straight from the oven, smeared with butter, or as a base for a chicken parmesan sandwich, this bread is amazing. I’m having a hard time keeping myself from eating it all. Now I remember why I don’t make homemade bread all the time.
Anyone want to volunteer to come get this from me?
Wait, I didn’t really mean that. It’s best to make two loaves so you have one to share.
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