Simple Dutch Oven Olive Rosemary Bread
Simple Dutch Oven Olive Rosemary Bread
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3 cups bread flour – I use Gold Medal brand
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1 1/2 cups water at 100 – 110 degrees.
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1 teaspoon active dry yeast- not the fast acting one.
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3 teaspoon kosher salt
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1/2 cup chopped Kalamata Olives
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3 tablespoon chopped rosemary
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ollive oil
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Maldon salt for topping
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Mix together the warm water, salt, yeast and flour in a large glass bowl. Mix until combined with a wooden spoon. Don’t over mix.
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Cover with plastic wrap and place in a warm place for 16 hours. The dough should double in size and almost smell like a little alcohol, but it a good way!
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Oil your hands and roll the dough out onto a floured wooden cutting board. Push dough into a rectangle and add in the olives and rosemary and gently knead together until evenly distributed.
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Cover the dough with a towel for one more hour in a warm place.
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Meanwhile, heat the oven to 450º and place your dutch oven in the oven to get it nice and hot. Just before placing the dough into the dutch oven put 2 tablespoons of olive oil into the bottom of the pan.
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Sprinkle a good amount of Maldon salt on top of the bread and then drop the dough into the hot dutch oven.
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Bake the bread covered for 35 minutes and then finish uncovered for 20 minutes or until its golden brown and crispy on top.
And always,
with love + salt
