Olive-Rosemary Bread

1. Activate Yeast

Start by combining the water, honey, and yeast in a large mixing bowl. Let this mixture sit until it becomes foamy, which ensures the yeast is activated and ready for action.

2. Form Dough

Next, add the bread flour, whole-wheat flour, salt, and chopped rosemary to the bowl. Stir until the ingredients begin to come together into a shaggy dough.

3. Knead Dough

Transfer the dough to a stand mixer fitted with a dough hook and knead on medium speed. This process develops the gluten, giving your bread structure. The dough should become smooth and elastic. If it feels too sticky, add a bit more bread flour.

4. Incorporate Olives

On a lightly floured surface, pat the dough into a rectangle. Sprinkle the chopped olives evenly over the surface, then roll the dough up like a jelly roll.

5. First Rise

Place the rolled dough into a greased bowl, cover it with plastic wrap, and let it rise for about 2 hours, until it's doubled in size. During the second hour, fold the dough over itself a couple of times to build structure.

6. Preheat Oven

Preheat your oven to 450°F, and place a baking stone inside to heat up.

7. Shape Loaves

After the first rise, divide the dough into two equal pieces and shape each into a loaf. Place the loaves on parchment paper and let them rise until they are nearly doubled in size.

8. Bake Bread

Using a pizza peel or an inverted baking sheet, transfer the loaves to the preheated baking stone. Bake at 450°F for 30-35 minutes, spraying water into the oven periodically to create steam. This steam helps develop a beautiful crust. The loaves should be a deep golden brown and have an internal temperature of 210°F when done.

9. Cool and Serve

Once baked, remove the loaves from the oven and let them cool on a wire rack before slicing.