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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- Yeast Mixture:
- 1 1/2 T active dry yeast
- 1/2 cup warm water
- 1/2 T sugar
- 1 cup bread flour
- Dough:
- 1 cup warm water
- 3 T olive oil
- 2 T granulated sugar
- 1 T salt
- 2 cups bread flour
- 1 T chopped fresh thyme
- 2 T chopped fresh rosemary
- 1 1/2 cups kalamata olives, pitted
- coarse salt, as needed
Method
- Yeast:
- Dissolve yeast in warm water. Add the sugar and flour and using an electric mixer, mix all ingredients for 5 minutes. Cover and let rise for 1 hour in a warm place
- Dough:
- In the bowl of an electric mixture, combine the yeast mixture with all of the dough ingredients, except the kalamata olives and coarse salt.
- In an electic mixer, mix dough until smooth and elastic 8-10 minutes on medium speed. Add olives and mix 2 min on low speed
- Let the dough ferment, or proof, covered for 40 minutes
- Divide dough into 2 equal pieces. Pinch them down and shape into oval loaves. Let loaves rise, covered, until they are 1 1/2 times their original size.
- Preheat oven to 375F
- Brush loaves with olive oil nad sprinkle with the coarse salt. Bake at 375 degrees for 35 minutes; cool on racks.
