Olive and Rosemary Artisan French Bread

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Score the dough: Using a sharp knife or blade, score the top of the loaf with a few slashes.
9. 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.
10. Cool: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.