205 minutes
A flavorful and rustic loaf made with olives and fresh rosemary, perfect for any meal.
Water, room temperature
cups
tablespoons
Instant Yeast, rapid-rise
teaspoons
cups
cups
teaspoons
Fresh Rosemary, chopped
tablespoons
Olives, pitted, rinsed, chopped coarse, and patted dry
cups
1. Activate Yeast
Combine the water, honey, and yeast in the bowl of your stand mixer fitted with a dough hook. Mix and let sit for about 3 minutes until the yeast dissolves and activates.
2. Mix Dough
Add the bread flour and whole-wheat flour to the bowl. Mix on low speed for about 3 minutes until the dough comes together into a cohesive mass. Cover the bowl with plastic wrap and let the dough rest for 20 minutes.
3. Knead Dough
Add the salt and chopped rosemary to the dough. Continue kneading on low speed for 5 minutes, then increase the speed to medium and knead for an additional minute until smooth and slightly tacky.
4. Incorporate Olives
Transfer the dough to a lightly floured surface and shape it into a 12 by 6-inch rectangle. Evenly distribute the chopped olives over the dough, then roll it up into a tight cylinder.
5. First Rise
Place the dough in a large greased bowl and cover with plastic wrap. Let it rise for 1 hour until it increases in size by about 50%. Fold the dough over itself four times, turning the bowl a quarter turn after each fold.
6. Second Rise
Allow the dough to rise again for 30 minutes until it doubles in size. Turn the dough out onto a lightly floured surface, shape into two loose balls, and let them rest for 15 minutes.
7. Shape Loaves
Shape each dough ball into a firm oval loaf. Place the loaves on parchment paper, cover lightly with plastic wrap, and let them rise for 1 to 1.5 hours until doubled in size.
8. Preheat Oven
Preheat your oven to 450°F with a baking stone inside. Give the oven a full hour to reach the correct temperature.
9. Bake Loaves
When the loaves are ready, slash the tops and transfer them onto the hot baking stone using a pizza peel. Spritz the oven with water to create steam. Bake at 450°F for 15 minutes, reduce the oven temperature to 375°F, and bake for another 25-30 minutes until deep golden brown and 210°F internally.
10. Cool Loaves
Transfer the baked loaves to a wire rack and let them cool to room temperature for about 2 hours.
Incorporate different herbs like thyme, oregano, or basil, and add grated cheese such as cheddar, Gruyère, or Parmesan.
Sauté onions and garlic until caramelized and fold them into the dough for a savory twist.
Incorporate about 1/2 cup of grated cheese into the dough for a savory twist. Aged cheeses like Parmesan, Asiago, or Pecorino Romano work well, as they won't add too much moisture but will provide a salty, umami kick.
Mix in whole grains like oats or quinoa and seeds such as sunflower, pumpkin, or flax for added texture and nutrition.
Experiment with a variety of olives. Kalamata olives are a favorite, but you can try green olives, Castelvetrano, Gaeta, or a mix of black and green olives. Each type of olive brings its own level of saltiness and bitterness, changing the flavor profile of the loaf.
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