Name: Olive and rosemary bread
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 1
Ingredients: 750.00 ml plain flour; 9.00 gm white sugar; 8g instant dried yeast; 7.20 gm sea salt; 312.50 gm lukewarm water; 56.88 gm olive oil; 82.50 ml pitted black olives; 1 sprig rosemary, leaves picked; 150g rocket dip, to serve

Olive and rosemary bread

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Prep Time:
75 minutes

Cook Time:
15 minutes

Total Time:
90 minutes

Irresistible homemade olive and rosemary bread bursting with flavor.

Ingredients:

750.00 ml plain flour
9.00 gm white sugar
8g instant dried yeast
7.20 gm sea salt
312.50 gm lukewarm water
56.88 gm olive oil
82.50 ml pitted black olives
1 sprig rosemary, leaves picked
150g rocket dip, to serve

Instructions:

In a large bowl, mix together flour, sugar, yeast, and 1 teaspoon of sea salt. Create a well in the center and add water and 2 tablespoons of oil. Stir until ingredients are combined. Transfer dough to a lightly floured surface and knead for 3 to 4 minutes until smooth.
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for about an hour or until it doubles in size.
Preheat oven to 240°C and lightly grease a 26cm x 36cm shallow baking tray. Punch down dough, knead until smooth, press into tray, brush with 1 tablespoon oil, press in olives, sprinkle with rosemary and sea salt. Bake bread for 15 minutes until crisp and golden. Serve warm with rocket dip.

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