Rosemary Olive Bread is a hearty, full bodied bread to serve with warm dinners and stews. The fresh rosemary lends a subtle flavor, breathed in with each bite; the olives have a pleasant, salty flavor. Even though the olives are pervasive throughout the loaf, only the larger pieces provide strong flavor. These quiet flavors do not overpower, making this a versatile dinner loaf, whether it is served with a spread of butter or used to soak up a hearty stew.
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Rosemary Olive Bread
Yields 1 loaf
Poolish
1 cup (120 grams) King Arthur Unbleached Bread Flour
3/4 cup (177 mL) water
1 pinch (approximately 1/16 teaspoon) active dry yeast
Final Dough
2 cups (240 grams) King Arthur Unbleached Bread Flour*
1/2 cup (118 mL) water
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1/3 cup (50 grams) Kalamata black olives, chopped and patted dry
1 teaspoon active dry yeast
1 teaspoon salt
To create the poolish, stir together the flour, water, and a pinch of yeast the evening before baking. Cover tightly with plastic wrap and allow to rest for 12-18 hours at room temperature. The poolish will have a bubbled appearance when ready.
To create the final dough, add the remaining ingredients to the poolish and fold until uniform. The dough will be sticky; resist the temptation to add any additional flour. Turn the dough out onto a clean, flourless surface. To knead the wet dough, form dough into a log and, using a bench knife, cut the dough at an angle into 4-5 slices. Use the bench knife to bring the dough back together into the log shape and repeat the slicing process. Continue kneading for another 3-5 minutes. The dough will gradually change texture as the gluten forms.
When the dough easily holds together, form the log shape and, using your hands, pick up the dough 1/3 from the top of the log. Rotate the dough 90 degrees and "slap" the bottom of the dough onto the surface while pulling the top half of the dough towards you. This will stretch the dough. Fold the dough back onto itself by bringing your hands down over the top of the dough, touching the surface, and pulling your hands out sideways to break free. Repeat the process. This step must be completed quickly or the dough will stick to the surface. Use a dough knife to clean the surface as needed. Continue kneading for another 3-5 minutes. The dough will become easier to work with and have a smooth, elastic appearance when ready.
Place dough into a bowl and cover, allowing it to rise an additional 1-2 hours, or until doubled in size.
Preheat oven and baking stone (or cookie sheet) to 450 degrees F (230 degrees C). Place a cast iron pan (or edged broiler pan) on the bottom rack.
Turn out dough onto a very lightly floured surface and bring all four corners of the dough together until it resembles a rectangular shape. Take the two bottom corners together and fold them in again, creating a triangular shape on the edge. Begin rolling the dough from this end onto itself, placing the roll seam side down to create a loaf shape. Place on parchment paper and cover with a clean dish towel. Allow to rise an additional 30-40 minutes.
Using a lame (or sharp knife), slash a design into the top of the loaf. Slide the parchment paper onto the baking stone in the oven and quickly pour 1/2 cup water into the cast iron pan before closing the oven. This will create steam; do not open the oven door. Bake for 30-35 minutes, or until the loaf is well caramelized and the edges are very firm. Cool for 10-15 minutes before slicing and serving.
To restore the "crustiness" of the crust after the loaf has been stored, reheat in a 350 degree F (180 degree C) oven for 5-10 minutes, or until crusty.
*If using all-purpose flour, use only 1/2 cup water in the poolish instead of 3/4 cup. Bread and all-purpose flour absorb different levels of water and the recipe needs to be adjusted to accommodate this.
This post is sponsored through a partnership with King Arthur Flour. All thoughts and opinions are my own.