Olive Rosemary Bread

Chef Bertrand Le Gallic

Servings

2-4

Prep Time

7 hours

Cook Time

8-10 minutes

Cuisine

French

Category

Bread

Olive Rosemary Bread

Ingredients

    blank

    • 1 kg Flour Bread (Type 55)

    • 40 gr Yeast

    • 20 gr Salt

    • 450 gr Water

    • 110 gr Green or Black Olive

    • 2 gr Rosemary

    blank

    • 75 gr Egg yolk

    • 100 gr Milk

    Directions

      blank

      1. Chop the olives

      2. Mix all the ingredients except the olives and rosemary for 5 min in a mixing bowl or in a dough mixer with a dough hook at first speed.

      3. Leave to rest for 5 min, add the olives and the rosemary then follow slap and fold method for 7 mins or mix for 7 min in a dough mixer with a dough hook at second speed.

      4. Cover the bowl with a damp cloth and leave it to rest at room temp for 25 MINS.

      5. Knock back and leave it to rest for 6 hours in a chiller.

      6. Separate your desired portions and leave it to proof at 25°C for 1 hr.

      7. Pre heat your oven to 230°C

      8. Brush the dough with the Egg Wash before placing it in the oven.

      9. Bake for 8 minutes.

      10. After baking brush with Olive Oil.