This rustic and crusty Kalamata olive bread will bring to the table a range of flavours and textures from a simple yeast bread. It also carries the indulgent scent of rosemary and olive oil, alongside salty Kalamata olives for a rich and fragrant loaf.
Food
Kalamata Olive Bread
June 7, 2021
This rich and fragrant loaf employs the fragrance and flavours of yummy and salty Kalamata olives, alongside rosemary and olive oil
Yield
Makes 1
Prep Time
20mins
Cook Time
75mins
Difficulty Level
3 / 5
Ingredients
- 2 tsps (7 g) dried yeast
- 1 tsp caster sugar
- 1¼ cups (310 ml) warm milk
- 3⅓ cups (500 g) plain flour
- 1 tsp salt
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (120 g) pitted Kalamata olives, chopped finely
- 1 tbsp fresh chopped rosemary
Steps
01.
Combine yeast, sugar and milk in a small jug; stand in a warm place for 15 mins or until mixture is frothy.
02.
Sift flour and salt into a large bowl. Stir in yeast mixture and oil; mix to a firm dough. Knead dough on a floured surface for 5 mins or until smooth and elastic. Place dough in an oiled bowl; cover, stand in a warm place for 1 hr 20 mins or until dough has doubled in size.
03.
Turn dough onto a lightly floured surface; knead until smooth. Press the dough into a 23 cm x 28 cm rectangle. Spread olives and rosemary over dough, leaving a 2cm border. Roll up dough from the long side, tuck ends underneath; place on a lightly greased oven tray.
04.
Sift a little extra flour over bread. Holding scissors vertically, make cuts about 2.5 cm apart, along centre of bread. Place bread in a warm place; stand, uncovered, for 1½ hrs or until doubled in size.
05.
Meanwhile, preheat oven to 180 C.
06.
Bake for 45 mins or until bread is browned and sounds hollow when tapped.