Rosemary Olive Oil Bread Recipe

A Short Disclaimer: All of these recipes have been converted from grams to more user friendly measurements. These recipes have not been tested for accuracy so there may be slight variations needed. However, the original grams are left available for those folks who have scales at home and can work in grams more easily. We use recipes by gram in the bakery because it’s easier to measure large quantities that way but also because volume measurements for flour can be really inconsistent.

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Water 1,518 grams 6 1/2 cups
Whole-Wheat flour 648 grams 4 1/2 cups
White Flour 648 grams 5.187 cups
Starter (Half Wheat) 1008 grams 4 1/3 cups
White Flour 1230 grams 9 3/4 cups
Olive Oil 84 grams 1/3 cups
Salt 42 grams 2 3/4 T
Dried or Fresh Rosemary 12 grams 1/4 cups
Olives 300 grams 1 2/3 cups
Garlic Powder 18 grams 1 3/4 T

 

Day 1: Make the “sponge”:
The night before you’re going to make the bread, mix water and starter together until smooth. Add first quantities of whole wheat flour and white flour. Mix until uniform – it should be a wet batter consistency. Make sure it is in a container at least twice the size of the sponge, because it will grow overnight. Cover with plastic wrap or a lid and leave out overnight.

Day 2: Make the dough:
1. Tear or cut olives into pieces — you can just tear each olive in half, chop them into quarters with a knife, or use a food processor. You probably don’t want them to be smaller than a quarter of an olive. It can be nice to tear half the olives and leave some of them whole. Chop the rosemary.

2. Add olive oil, salt, rosemary, olives, and garlic powder to the sponge, and mix. Add the remaining white flour, mixing until flour is mostly absorbed. Turn onto a floured surface and knead for about 3-5 minutes. The dough should be on the wetter side, but it should be workable — depending on the consistency of your starter, you may need to add more flour if it is too sticky.

3. Place dough in an oiled bowl and cover with a towel or plastic wrap. Let rise for about an hour, or until doubled in size. Just before shaping loaves, preheat oven to 450 F. Shape into loaves, place on a floured piece of parchment paper on a pan to proof for about 30 minutes. To test for readiness, poke the end of a loaf gently with your finger — if the depression your finger created stays, the loaf is ready to go in the oven.

4. Slash loaves, spray with water (optional, creates a nice crust), and place in oven. Bake for about 25-30 minutes, checking halfway through whether you need to turn them around so they bake evenly.

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