Olive Rosemary Loaves Recipe

Olive Rosemary Loaves Recipe

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45 juta s/d 2.5 milyar listing 2018
Olive Rosemary Loaves Recipe Olive Rosemary Loaves Recipe Olive Rosemary Loaves Recipe, This robust peasant loaf is flavored with Kalamata olives and fresh rosemary. Using high-gluten bread flour guarantees your baking success.
Olive Rosemary Loaves Recipe

Olive Rosemary Loaves Recipe

This robust peasant loaf is flavored with Kalamata olives and fresh rosemary. Using high-gluten bread flour guarantees your baking success. Prep : 30 minutes plus rising Bake : 30 minutes
  • 11/2 cups warm water (105° to 115°F)
  • 4 tablespoons extra-virgin olive oil
  • 2 packages active dry yeast
  • 1 tablespoon sugar
  • 1 cup Kalamata or green olives, pitted and chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons salt about 5 cups bread flour or about 51/4 cups all-purpose flour
  1. In large bowl, combine ½ cup warm water, 3 tablespoons oil, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 cup warm water, olives, rosemary, salt, and 4 cups flour until combined.
  2. Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes, working in enough of remaining 11/4 cup bread flour or 1 cups all-purpose flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let dough rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.
  5. Shape each dough half into 7½" by 4" oval; place 3 inches apart on prepared cookie sheet. Cover loosely with damp kitchen towel and let rise in warm place until doubled, about 1 hour.
  6. Meanwhile, preheat oven to 400°F. Brush tops of loaves with remaining 1 tablespoon oil. With serrated knife or single-edge razor blade, cut three parallel diagonal slashes across top of each loaf.  Bake until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Cool on wire rack. Makes 2 loaves, 12 slices each.
Each slice : About 148 calories, 4g protein, 23g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 296mg sodium. black olive and rosemary bread recipe, easy olive bread, osemary olive bread recipe, rosemary focaccia bread, rosemary kalamata olive bread recipe, rosemary olive bread machine recipe, rosemary olive oil artisan bread recipe, rosemary olive oil bread recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Olive Rosemary Loaves Recipe

Article Categories : Yeast Breads & Sandwiches

Olive Rosemary Loaves Recipe

Olive Rosemary Loaves Recipe

This robust peasant loaf is flavored with Kalamata olives and fresh rosemary. Using high-gluten bread flour guarantees your baking success.

Prep : 30 minutes plus rising
Bake : 30 minutes

  • 11/2 cups warm water (105° to 115°F)
  • 4 tablespoons extra-virgin olive oil
  • 2 packages active dry yeast
  • 1 tablespoon sugar
  • 1 cup Kalamata or green olives, pitted and chopped
  • 2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons salt about 5 cups bread flour or about 51/4 cups all-purpose flour
  1. In large bowl, combine ½ cup warm water, 3 tablespoons oil, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 cup warm water, olives, rosemary, salt, and 4 cups flour until combined.
  2. Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes, working in enough of remaining 11/4 cup bread flour or 1 cups all-purpose flour just to keep dough from sticking.
  3. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let dough rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.
  4. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.
  5. Shape each dough half into 7½” by 4″ oval; place 3 inches apart on prepared cookie sheet. Cover loosely with damp kitchen towel and let rise in warm place until doubled, about 1 hour.
  6. Meanwhile, preheat oven to 400°F. Brush tops of loaves with remaining 1 tablespoon oil. With serrated knife or single-edge razor blade, cut three parallel diagonal slashes across top of each loaf.  Bake until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Cool on wire rack. Makes 2 loaves, 12 slices each.

Each slice : About 148 calories, 4g protein, 23g carbohydrate, 4g total fat (1g saturated), 0mg cholesterol, 296mg sodium.