Dr Doughlittle | Green Olives and Rosemary Bread

Crispy crust, open crumb. Delicious with extra olive oil dip containing pepper and sea salt.

Spanish pitted Queen olives with fresh rosemary bread. I used 1 1/2 tsp dried yeast; 100g water and 100g King Arthur’s Unbleached bread flour. Mixed these and left it at room temperature for 1 1/2 hours. Then added 400g flour; 230g water and 1 1/2 tsp sea salt. Knead in my Kitchen Aid for 10 mins. adding 113 g (one bottle) of the chopped olives and freshly chopped rosemary leaves towards the end. Proofed for an hour, folded and shaped. Proofed further for 45 mins. and baked at 240˚C for 25 mins.

Dr Doughlittle | Green Olives and Rosemary Bread

The biga after 1 1/2 hrs proofing.

Dr Doughlittle | Green Olives and Rosemary Bread

Shaped dough after kneading.

Dr Doughlittle | Green Olives and Rosemary Bread

Sliced olives, chopped rosemary, sea salt.

Dr Doughlittle | Green Olives and Rosemary Bread

Final folding and shaping.

 Lovely with freshly grounded pepper, sea salt and Extra virgin olive oil dip.

“The meaning of life is to find your gift. The purpose of life is to give it away.” 

– Pablo Picasso –

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