Olive and Rosemary Artisan French Bread is a delicious variation of traditional French bread infused with the flavors of olives and rosemary. Here’s a typical recipe for making it:
Ingredients:
- 3 1/2 cups bread flour
- 1 1/4 cups warm water
- 2 teaspoons active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 cup pitted and chopped Kalamata olives
- 2 tablespoons chopped fresh rosemary
- Extra flour for dusting
- Cornmeal for dusting (optional)
Instructions:
- Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine the bread flour, salt, olive oil, activated yeast mixture, chopped olives, and chopped rosemary. Mix until it forms a shaggy dough.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to add a little extra flour if the dough is too sticky.
- First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Shape the dough: Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Shape it into a round or oval loaf.
- Second rise: Place the shaped dough onto a parchment-lined baking sheet sprinkled with cornmeal (if using). Cover it loosely with a kitchen towel and let it rise again for about 30-45 minutes.
- Preheat the oven: About 20 minutes before baking, preheat your oven to 450°F (230°C). Place an empty baking dish on the bottom rack of the oven.
- Score the dough: Using a sharp knife or blade, score the top of the loaf with a few slashes.
- Bake: Transfer the risen dough to the preheated oven. Just before closing the oven door, pour about a cup of hot water into the empty baking dish at the bottom of the oven to create steam. This will help create a crisp crust. Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.
Olive and Rosemary Artisan French Bread
Servings
8
servingsPrep time
20
minutesCooking time
30
minutesIngredients
3 1/2 cups bread flour
1 1/4 cups warm water (around 110°F or 45°C)
2 teaspoons active dry yeast
2 tablespoons olive oil
1 teaspoon salt
1/2 cup pitted and chopped Kalamata olives
2 tablespoons chopped fresh rosemary
Extra flour for dusting
Cornmeal for dusting (optional)
Directions
- Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
- In a large mixing bowl, combine the bread flour, salt, olive oil, activated yeast mixture, chopped olives, and chopped rosemary. Mix until it forms a shaggy dough.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You may need to add a little extra flour if the dough is too sticky.
- First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
- Shape the dough: Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Shape it into a round or oval loaf.
- Second rise: Place the shaped dough onto a parchment-lined baking sheet sprinkled with cornmeal (if using). Cover it loosely with a kitchen towel and let it rise again for about 30-45 minutes.
- Preheat the oven: About 20 minutes before baking, preheat your oven to 450°F (230°C). Place an empty baking dish on the bottom rack of the oven.
- Score the dough: Using a sharp knife or blade, score the top of the loaf with a few slashes.
- Bake: Transfer the risen dough to the preheated oven. Just before closing the oven door, pour about a cup of hot water into the empty baking dish at the bottom of the oven to create steam. This will help create a crisp crust. Bake the bread for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
- Cool: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.
Notes
- Be mindful of the water temperature when activating the yeast. Water that is too hot can kill the yeast, while water that is too cold may not activate it properly. Aim for water that feels warm to the touch, but not hot. Additionally, feel free to adjust the amount of olives and rosemary according to your taste preferences. Enjoy your homemade Olive and Rosemary Artisan French Bread with your favorite meals
Leave a Reply