Olive Rosemary Bread
Olive Rosemary Bread
Rated 5.0 stars by 1 users
Category
Bread
Cuisine
French
Servings
2-4
Prep Time
7 hours
Cook Time
8-10 minutes
Ingredients
-
1 kg Flour Bread (Type 55)
-
40 gr Yeast
-
20 gr Salt
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450 gr Water
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110 gr Green or Black Olive
-
2 gr Rosemary
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75 gr Egg yolk
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100 gr Milk
Dough
Egg Wash
Directions
Dough
Chop the olives
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.
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.
Cover the bowl with a damp cloth and leave it to rest at room temp for 25 MINS.
Knock back and leave it to rest for 6 hours in a chiller.
Separate your desired portions and leave it to proof at 25°C for 1 hr.
Pre heat your oven to 230°C
Brush the dough with the Egg Wash before placing it in the oven.
Bake for 8 minutes.
After baking brush with Olive Oil.
