Don’t you just love a good rustic loaf? I certainly do. The salty Kalamata olives add a delicious depth of flavour to this simple bread. It obviously works wonderfully for any savoury sandwich, but is equally delicious served warm with just a bit of farm butter melting over the top.
My favourite way to enjoy this bread is alongside a cheeseboard. Dipped in some extra virgin olive oil or dolloped with your favourite pesto or hummus and a side of strong vintage cheese, it’s the perfect summer lunch or picnic loaf.
Rustic Olive Loaf
I just love a good rustic loaf. The salty Kalamata olives add a delicious depth of flavour to this simple bread. It obviously works wonderfully for any savoury sandwich, but is equally delicious served warm with just a bit of farm butter melting over the top. My favourite way to enjoy this bread is alongside a cheeseboard. Dipped in some extra virgin olive oil or dolloped with your favourite pesto or hummus and a side of strong vintage cheese, it's the perfect summer lunch or picnic loaf.
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Ingredients
- 1½ tsp Instant dry yeast
- 2¾ Cup Bread Flour I used stoneground, unbleached, coarse white bread flour
- 1 Cup Luke warm water
- ½ tsp Salt
- 2 tsp Olive oil
- ½ Cup Kalamata olives, pitted and chopped
Instructions
- Combine the yeast, flour, water, salt and olive oil in the bowl of a stand mixer or a large mixing bowl. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes or do this by hand on a slightly floured surface
- If too sticky, sprinkle in a little more flour a teaspoon at a time until a smooth dough ball forms
- Transfer the dough to an oiled bowl, cover, and allow to rise for 1 hour in a warm, draft free, place
- After the first hour of rising time, transfer the dough to a baking paper lined baking sheet. Use your hands to shape it into a loaf (feel free to make it round, oval or baguette shaped as I did)
- Cover and allow to rise for another hour in a warm, draft free, place
- Preheat the oven to 200°C and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a super sharp knife or blade to make three shallow cuts across the top
- Place the baking sheet containing the dough on the middle rack of the preheated oven. Pour half a cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes
- Let cool completely on a wire rack before slicing
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