If you read my blog post last week, you will know that I just had a birthday, and with that I got a brand new Dutch Oven. I was so excited to get this, that I used it right away, and made some dank bread.
Earlier that day I was craving a bloody mary so my boyfriend went out and got me all the ingredients, including olives (gotta have those in my bloodys), hence my inspiration for an Olive Bread.
This is a dutch oven recipe, you can explore other methods, and if you do, please let me know how it turned out! But if you got the Dutch, then you must try this recipe. It is so easy and it turned out so good! Like fresh baked bakery bread, but from home! Nom Nom…Okay, here is what you need.
- 1 Packet Active dry yeast
- 1 1/2 cups warm (room temperature) water
- 3 cups all-purpose flour
- 1/2 cup chopped olives (I used green stuffed with feta)
- 2 tablespoons Rosemary, Chopped if fresh, or ground if dried.
- 1 teaspoon salt
- Olive Oil
- In a small bowl, use a spoon to mix together water and dry yeast. Cover and let stand for 10-15 minutes until it is bubbly.
- In a large bowl, mix together the flour, rosemary powder and salt.
- Add the water and yeast mixture to the flour mixture, gradually poring while mixing.
- Using a wooden spoon, mix until well incorporated.
- Coat your hands in flour and shape dough into an oval.
- Place in a medium bowl, and lightly coat the dough in olive oil. Cover with plastic wrap, and put in a warm draft-free place and wait about 1 hour until the dough rises. (Fast active yeast is a quick riser, if you don’t use fast active the dough might take up to 10 hours to rise.)
- In a medium bowl, toss together the sliced olives and rosemary. (Only if using fresh rosemary, if using dried it will already be incorporated into the flour.)
- Heat oven to 450 F. Place your Dutch oven in the oven uncovered and heat for 30 minutes. Make sure the dutch oven is lightly coated in olive oil.
- After dough has risen, place the dough on a floured surface and press the dough flat. Sprinkle about 1/3 of the mixture, and fold the sides over the dough to hide the mixture, press again to flatten, add another 1/3 and fold the sides over again. Do this until you’ve used all the mixture. Then continue to knead until the olives are incorporated, add more flour to your hands if needed.
- Cover and let rest for 30 minutes, until doubled in size.
- Place the dough in the heated Dutch oven and cover with the lid.
- Bake for 30 minutes.
- Remove the lid and bake for another 15 minutes until browned.
- Remove from Dutch oven and place on a cooling rack.
- Cool before slicing
That is it! The dutch oven makes the bread the perfect amount of crusty and flakey crust, with a soft center.
We ate ours in about 2 days!
Let me know if you make it,Cheers!