EASY RUSTIC OLIVE BREAD

SOURCE: https://thewanderlustkitchen.com/easy-rustic-olive-bread/

I love olive bread but either it’s hard to find at stores or it’s almost $10 a loaf! I came across this recipe and wanted to try it out so I could solve my olive bread crisis. It turned out fast, easy, and delicious all the things I was looking for yaaa:

INGREDIENTS

  • 1 1/2 teaspoons instant yeast
  • 2 3/4 cup all-purpose flour
  • 1 cup lukewarm water
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 teaspoons olive oil
  • 1/2 cup pitted, chopped Kalamata olives

INSTRUCTIONS

  1. Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
  2. Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won’t release from the sides of the bowl.
  3. Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
  4. Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
  5. Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
  6. Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
  7. Let cool completely on a wire rack before slicing.

***Note I actually used a dutch oven to bake my bread so it’s more like using a stone oven. I preheated the oven 475 degrees Fahrenheit, 30 mins before the dough was done rising I put the dutch oven in with the lid. After 30 mins I put the dough in dutch oven lid on baked for 30 mins. Remove the lid and let bake for another 15 mins.

BAKING IN THE DUTCH OVEN

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