Olive Rosemary Bread

Author
Chef Bertrand Le Gallic
Prep Time
7 hours
Cook Time
8-10 minutes
Servings
2-4
Category

Bread

Cuisine

French

Ingredients

  • 1 kg Flour Bread (Type 55)
  • 40 gr Yeast
  • 20 gr Salt
  • 450 gr Water
  • 110 gr Green or Black Olive
  • 2 gr Rosemary
  • 75 gr Egg yolk
  • 100 gr Milk

Directions

  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.