Olive & Rosemary Bread

INGREDIENTS

• 450g bread flour, plus extra for shaping
• 2 tsp instant yeast (or 1 sachet)
• 2 tsp of salt
• 375 mL lukewarm water
• 1 cup Kalamata olives, pitted & roughly chopped
• 2 Tbsp fresh rosemary leaves
  

METHOD

1. Prepare & proof the dough
   In a large bowl, combine the flour, yeast & salt. Add the water along with the olives & rosemary & stir until a sticky dough forms.
   
   Transfer the dough to a lined proving basket or bowl lightly dusted with flour. Cover & leave in a warm place until it doubles in size, about 45 minutes to 2 hours.
   
   Carefully transfer the dough onto a sheet of baking paper, seam‑side facing down.
   
   
2. Oven Prep
   Preheat the oven with cast iron pot to 250ºC (fan forced).
   
   
3. Bake
   Remove the hot pot from the oven & carefully lower the dough (holding onto the edges of the baking paper) into the pot. Cover with the lid & bake for 30 minutes.
   
   Remove the lid & bake for a further 15 minutes, or until the bread is deeply golden & cooked through.
   
   

TO SERVE

• Remove from the pot & cool on a wire rack for minimum 15 minutes before slicing.

MAKE AHEAD TIP

• After the first rise, cover the dough & refrigerate for up to 2 days. When ready to bake, remove from the fridge & allow to reach room temperature for about 45 minutes, then continue from the preheating step.

TOOLS

• Cast Iron Pot
• Cotton Reusable Bread Bag
• Bread Bin
• Acacia Wood Chopping Board
• Mixing Bowl