What a week, no internet access, hours of frustrating phone conversations with internet providers and finally with no explanation voila it’s back on again. Sometimes technology is a wonderful thing and sometimes for those of us who are not particularly techno savvy it is just annoying. Never mind it is back on and now I can catch up on what my fellow bloggers have been baking and cooking in my short absence!
I wanted to share this recipe from one of my favourite Australian cooks Maggie Beer. Maggie is a much loved cook, cook book author and she also produces a range of products which include my personal favourite burnt fig, honeycomb and caramel ice cream. If you are ever in the Barossa Valley a trip to Maggies farm shop is a definite must. I came across this bread on Maggie’s website last year and it has become a regular staple in my kitchen.
Olive and Rosemary Bread.
Adapted from Maggie Beer’s Olive Bread Recipe
Makes 2 loaves.
- 1/2 cup warm water
- 1/2 teaspoon dried yeast
- 115gm plain flour.
- 1 kg bakers flour (strong flour)
- 2 teaspoon salt flakes
- 1/2 teaspoon dried yeast
- 2 tablespoon fresh rosemary (cooked in 1 tablespoon olive oil then chopped)
- 250gm pitted, sliced kalamata olives – finely chop 2/3 of the olives. Leave approx. 20 slices for the top of the bread.
- 650-675ml water.
To make the starter, place the warm water and yeast in a small bowl and leave for one minute then stir to dissolve yeast. Stir in flour until smooth and elastic. Cover with plastic wrap and leave in a warm area for one hour or until doubled in size.
To make the final dough, place the flour, salt and yeast into the bowl of a stand mixer fitted with a dough hook. Stir to combine.
Add the poolish mixture into the flour. Mix on a low speed. Slowly add the water and knead on a medium speed until a smooth, soft elastic dough forms.
Tip: I do find that this is a lot of dough for the size of my mixer so at this point I often split the mixture in half and knead the dough in two batches.
Lightly flour a clean bench and do a final knead of the dough for five minutes. Add in extra flour as you require it to stop it sticking to the bench.
Spray a large bowl with oil, place the dough in the bowl and cover with plastic wrap sprayed with oil.
Place in a warm area to rise for approx. 1-2 hours or until doubled in size.
Place the dough back in the mixing bowl of a stand mixer, add rosemary and olives. Mix using the dough hook on a low speed until just combined. Remove from mixing bowl and place on a lightly floured bench. Knead until olives and rosemary are fully combined, adding in additional flour if required. The dough should be soft, smooth and elastic when you have finished.
Cut the dough in half.
Roll out the dough to form a rectangle approx. 25 cm long. With the longest edge facing towards you roll the dough to form a large sausage shape. Place on a tray lined with baking paper.
Place olives randomly across the top of the loaf.
Cover with plastic wrap sprayed with oil and leave for 30 minutes before baking.
Repeat to make the second loaf.
Sprinkle sea salt flakes over the top of the loaf.
Preheat oven to 230°C. Bake for 15 minutes, turn oven down to 180°C and bake for a further 10 minutes.