I will admit it, I am a bread snob. I believe that bread should be a well crafted culinary masterpiece. This is why I find myself spending so much money on fancy artisan breads. Really, there aren’t many things better in life than a slice of amazing bread. And you savor every last bite when you come across a fabulous recipe, like that of Maryam Montague from Peacock Pavilions, that is featured in our Spring 2011 issue.
The recipe for black olive bread with rosemary is a quick and easy way to make an artisan type bread in the comfort of your own home.
Black Olive Bread With Rosemary
Summary: A flavorful bread recipe from Peacock Pavilions
- 5½ cups wheat fl our, sifted
- 4 cups all-purpose white flour, sifted
- 1 TB. dry yeast
- 1½ TB. salt
- 1 cup roughly chopped olives (you can add more or less, depending on your taste)
- ¼ cup very finely chopped fresh rosemary
- ½ cup warm water
- Preheat oven to 320 degrees.
- Measure 4 cups each of both types of flour; sift and mix together. Place the sifted flour on a clean, dry countertop, and make a large well at the center.
- Add the yeast, salt, chopped olives, and chopped rosemary to the center of the well.
- Gradually add the warm water in small batches to the center of the well, and knead. All the ingredients should be well combined and the dough should be slightly firm.
- Let the kneaded dough rest for 5–10 minutes.
- Take about 1 cup of whole-wheat flour, and sprinkle it in your work area.
- Break off small amounts of dough, and roll into small balls or baguettes.
- Coat the dough balls or baguettes with the extra whole wheat flour, and slightly flatten them in your hands.
- Use a knife to make a few crosses on the top for decoration (this is optional).
- Place dough on ungreased baking pan, cover, and place tray in a warm area. Let the dough rise for approximately 30–60 minutes.
- Bake bread in oven for approximately 30-40 minutes, or until rolls/baguettes are golden brown.
Cooking time: 40 minute(s)
Number of servings (yield): 12