Olive Rosemary Bread
This bread is made from whole spelt flour and all-purpose flour. I used a 8 x 8 inch pan for it and this almost turned the loaf into a flat bread. It looks similar to focaccia. But this bread is a bit thicker than the Italian flat bread. Also, both the olives and the rosemary are incorporated into the bread rather than used as a topping.
250 g whole grain spelt flour
250 g all-purpose flour
10 g salt
10 g fresh yeast (or 3 g instant yeast)
330 g water
2 teaspoons dried rosemary
130 g black olives, pitted
1 teaspoon olive oil, for sprinkling
coarse sea salt, for sprinkling
fresh rosemary, for sprinkling
In a large bowl, combine flours, salt, yeast, water, and rosemary. Mix until a dough forms. Knead for ten minutes until the dough is elastic. Because of the spelt flour, it will probably still be a little bit sticky. Let rise in a warm place, for one hour.
Grease a 8 x 8 inch pan with olive oil.
Add the olives to the dough and knead until well incorporated. Press the dough into the pan, sprinkle with olive oil, salt, and rosemary. Let rise until doubled in size, about an hour. Meanwhile preheat oven to 200°C (400°F). Bake for 30 minutes, or until golden-brown. The bread should sound hollow when tapped.
This entry was submitted to YeastSpotting.