Olive and Herb Rustic Loaf

• 3 cups bread flour
• 1 1/2 tsp salt
• 1 tsp instant yeast
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 1 cup pitted kalamata olives, roughly chopped
• 1 1/4 cups warm water
• 1 tbsp olive oil

Steps

1. 1 In a large bowl, mix flour, salt, and yeast. Stir in rosemary, thyme, and olives.
2. 2 Add warm water and olive oil, and mix until a shaggy dough forms.
3. 3 Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
4. 4 Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
5. 5 Preheat oven to 425°F with a baking stone or cast iron skillet inside.
6. 6 Shape the dough into a loaf and place it on parchment paper.
7. 7 Score the top with a sharp knife and bake for 30-35 minutes, or until golden brown and sounds hollow when tapped.
8. 8 Cool on a wire rack before slicing.

Equipment

• Large mixing bowl
• Baking stone or cast iron skillet
• Parchment paper

Variations

• Add sun-dried tomatoes for extra flavor.
• Incorporate a handful of feta cheese for a tangy twist.

Substitutions

• Substitute kalamata olives with green olives if preferred.
• Use dried herbs if fresh are not available, adjusting quantity to 1/3 of fresh.

Pairings

• Roasted vegetable medley
• Garlic hummus

Nutrition

Tips

• For a gluten-free version, substitute gluten-free flour blend and xanthan gum.
• Experiment with different herbs like oregano or basil for variety.

Storage

Store in an airtight container for up to 2 days. Reheat slices in a toaster or oven.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen.

Serving Suggestions

• Pair with a bowl of creamy soup or fresh cheese platter.
• Serve alongside a hearty stew for a complete meal.

FAQ