The Kitchen Thief | Olive and rosemary bread
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Olive and rosemary bread

OLIVE AND ROSEMARY BREAD
Inspired by foodonpaper.com

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3 cups plain flour
2 teaspoons salt
1/2 teaspoon of dry yeast (heaped spoon)
1 1/2 cups warm water (luke-warm)
1/2 cup kalamata olives, chopped coarsely + 1/2 cup green olives chopped
1 sprig or 1 tablespoon of dried rosemary
Sea salt flakes

Sift the flour in a large bowl (either glass or metal, one that can sit in a warmish oven). Add the salt and yeast and mix well. Slowly add the warm water, mixing with a spoon as you go. When the dough is sticky but well mixed you might now need all the water), cover with plastic wrap and place in a warmed oven overnight.

When the dough have risen to double the size, remove from the oven. Turn the on the oven to 230°C and place the iron cast pit with lid on in the oven. If you have a pizza stone, place this in first then the iron cast pot on top – this will stop the base from getting too hot.

Add the olives and most of the rosemary to the dough and mix through with your hands.Dust a clean surface with flour, then place the dough on top and form it into a nice round loaf shape. Cover with plastic wrap and leave for 30 minutes while the oven heats up.

After 30 minutes, carefully remove the pot from the oven, remove the lid, and place the dough in the centre. Sprinkle over the remaining rosemary and a good pinch or two of the sea salt flakes. Place the lid back on and return the pot to the oven. Bake for 30 minutes, then carefully remove the lid and allow to cook for a further 15 minutes. This will brown the top of the loaf.

To test if its cooked through, either tap and listen for a hollow sound, or use a thermometer to check – it should be at around 85/90°C.

Allow to cool before eating and enjoy!

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