Recipes › Artisan Loaves & Sourdough
Organic Ingredients🌱 100% Plant-Based
Rustic Rosemary Olive Loaf
Briny Kalamata olives and fresh rosemary in a crackly round. Slice it for a cheese board or tear it warm at the table.
Instructions
- Mix the flours, salt, and yeast. Add the water and olive oil and mix into a shaggy dough; rest 20 minutes.
- Knead 5 minutes, then flatten and scatter on the olives and rosemary. Fold and knead until distributed.
- Rise in an oiled bowl 1½–2 hours, folding once halfway through.
- Shape into a tight round, place on parchment, and proof 45 minutes.
- Bake in a preheated 475°F Dutch oven: 25 minutes covered, then 15–20 minutes uncovered.
- Cool 1 hour before slicing.
Baker's tip
Pat the olives very dry so they don't make wet pockets in the crumb.
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