There is nothing finer than fresh bread straight from the oven. Lazy Sunday afternoons spent with a glass of wine, freshly baked bread and salads is a treat. When winter time comes around, having freshly baked bread with a bowl of soup can certainly touch the right spot. No matter what the meal on your table, bread really does go with everything. Adding in some olives and basting the bread with olive oil gives you a touch of indulgence and immense flavours.
Makes 2 large loaves
3 teaspoons dried yeast
1 teaspoon sugar
4 cups flour
2 teaspoons flaky salt
½ cup Marbrin olive oil
2 Tablespoon chopped fresh rosemary
½ cup Marbrin kalamata olives (remove pits)
1. Place the water in a bowl (the water must be the correct temperature in order to react with the yeast - lukewarm is best). Combine yeast and sugar, then sprinkle over the water. Allow to sit in a warm place until the yeast becomes frothy.
2. Place yeast mixture into large bowl of a mixer. Add half the flour, salt, and half of the oil. Mix until it becomes a soft dough. Slowly add the remainder of the flour, the rosemary and half the remaining oil. Knead with the machine or hands until the dough is silky smooth. Place in a lightly oiled bowl, cover and leave in a warm place for an hour or until doubled in size.
3. Tip dough on a lightly floured bench and knead for five minutes.
4. Divide dough into two. Shape each into a flat oval and place on a baking tray. Push olives into the top of the dough at even intervals. Cover with plastic wrap and return to a warm place to rise again for 40 minutes.
5. Preheat oven to 180 degrees.
6. Drizzle the loaves with oil and sprinkle with salt. Bake for 25 minutes until golden and risen.
Serve with absolutely anything....and of course enjoy every bite!