Description
A fragrant, crusty artisan loaf studded with briny olives and fresh rosemary, perfect for any meal.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 1 tsp salt
- 1/2 cup pitted kalamata olives, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp olive oil
Instructions
1. Prepare the Crust:
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, olives, and rosemary. Mix until a shaggy dough forms.
- Knead dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour or until doubled.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Shape dough into a round loaf.
- Bake covered for 30 minutes, then uncovered for 10-15 minutes until golden and hollow-sounding when tapped.
Notes
You can customize the seasonings to taste.