It seems I’ve been in bread-baking mode lately. Last week I made a Cheese and Giardiniera Stuffed Muffuletta Bread and also made a twist on the Taco Bread I usually serve with Chicken Tortilla Soup. (Try throwing a can of drained Rotel tomatoes and an extra 1/4 c. of flour in that Taco Bread recipe and let me know what you think.)
Anyway, I was browsing recipes last week and came across a recipe for Rosemary Olive Bread and decided that we definitely needed to give it a shot. It came out beautifully and tastes just as good. Nice and salty with a very crunchy crust and soft inside.
KALAMATA OLIVE BREAD
- 6 oz. warm water (110-115 degrees)
- 1 T. yeast
- 1 T. sugar
- 3 c. bread flour
- 1 T. salt
- 1 egg
- 2 T. olive oil
- 1 T. fresh rosemary, chopped
- 1 jar kalamata olives, drained (no chopping!)
Combine yeast, water and sugar in mixing bowl. Let proof. Add remaining ingredients and let your dough hook do the work (LOVE THAT!). One dough has come together (I did have to add a few tablespoons of flour because it looked really wet remove from bowl and knead for a few minutes.
Turn into a greased bowl, cover loosely with plastic wrap and let rise for about an hour or until doubled. Remove from bowl, turn dough in on itself a few times and place in ceramic baking dish, seam-side up. Loosely cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 400 degrees. Gently slice an ‘X’ in the top of the dough and bake for 30-35 minutes or until thermometer inserted into middle reads 180 degrees.