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39
10 ounces unbleached bread flour
(2¼ to 2¾ cups)
5 ounces whole wheat flour (1 cup)
1 ounce rye flour (¼ cup)
2 teaspoons kosher salt
1 teaspoon active dry yeast
1 teaspoon extra virgin olive oil
1¼ cups water (10 ounces)
½ cup pitted and coarsely chopped
kalamata olives
1 tablespoon chopped fresh rosemary
whole rosemary sprigs for garnish, cut
into 1-inch lengths
cornmeal for the peel or baking sheet
flour for dusting
Nutritional information per 3-ounce serving:
Calories 249 (20% from fat) • pro. 7g • carb. 42g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 724mg • fiber 4g
Olive and Rosemary Country Loaf
Adapted from: Charles van Over, The Best Bread Ever: Great Homemade Bread Using
Your Food Processor, Broadway Books,
©1997
Salty olives such as kalamata should be rinsed to remove some of their brine; oil-cured olives
will produce a more mellow flavor. Olive lovers may add an additional quarter cup of olives.
Makes one loaf
Preparation: 30 minutes, plus 3 to 3½ hours rising time,
30 minutes baking time, and 1 hour or longer for cooling
Insert the
metal
blade. Combine the flours, salt, yeast and olive oil in the work bowl. Test the
temperature of the flour mixture using an instant read thermometer. Adjust the water temperature
so that the temperature of the flour and water when combined equal 145˚F (i.e., if the flour is 70˚F,
then the water must be 75˚F). This is the base temperature. With the machine running on dough
speed, add the water through the small feed tube and process for 45 seconds. Transfer the dough
to a large ungreased bowl. Cover with plastic wrap and let rise for about 1½ to 2 hours at room
temperature.
Move the uppermost rack of the oven so that it is about 8 inches from the top of the oven and
place a baking stone on the rack. Place a small cast-iron skillet to preheat on the floor or lower
rack of the oven. Preheat the oven to 475˚F.
Scrape the dough onto a lightly floured work surface. Flatten into a 12-inch square using the palms
of your hands. Sprinkle with the chopped olives and chopped rosemary. Fold the dough over onto
itself and knead for 3 to 4 minutes to thoroughly incorporate the olives and rosemary. If the dough
is difficult to knead, cover with a towel and let rest for 10 minutes, then continue kneading.
Form into a round loaf. Sprinkle a cloth-lined basket with flour. Put the dough in the basket, with
the seam showing on top of the loaf. Dust with flour and loosely cover with plastic wrap. Allow
the dough to rise at least 1 hour at room temperature. It will be visibly risen and spring back when
gently pressed with a finger.
Just before baking, gently invert the bread-rising basket onto a baker’s peel or the back of a
baking sheet that has been dusted with cornmeal. Sprinkle the top of the loaf with additional flour.
Using a serrated knife, score the dough in a star pattern – starting from the center, make a short
3-inch slash. Rotate the bread and continue slashing until a star pattern is formed on the top of
the dough. Insert a few sprigs of rosemary into the surface of the dough.
Slide the loaf onto the baking stone, and then carefully pour 1 cup of warm water into the cast-
iron pan in the oven. Reduce the heat to 450˚F. Bake the bread for 30 minutes, and then reduce
the temperature to 425˚F and bake for an additional 15 minutes. The crust will be well browned
and the loaves will sound hollow when tapped on the bottom. The internal temperature of the
bread will be 205˚F to 210˚F when tested with an instant read thermometer. Remove the bread
from the oven and place on a rack to cool completely before slicing or storing.
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