Simple Dutch Oven Olive Rosemary Bread
Simple Dutch Oven Olive Rosemary Bread
3 cups bread flour - I use Gold Medal brand
1 1/2 cups water at 100 - 110 degrees.
1 teaspoon active dry yeast- not the fast acting one.
3 teaspoon kosher salt
1/2 cup chopped Kalamata Olives
3 tablespoon chopped rosemary
ollive oil
Maldon salt for topping
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.
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!
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.
Cover the dough with a towel for one more hour in a warm place.
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.
Sprinkle a good amount of Maldon salt on top of the bread and then drop the dough into the hot dutch oven.
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
