This rustic olive bread recipe has a look and taste that will whisk you back to an old world country village. With notes of savory herbs, it even better when dipped on a plate of olive oil and cracked pepper. That’s a refined type of “sopping up” for us here in the country!
- Finely chop garlic cloves and mix with the kalamata olives place in a bowl and set aside
- In a stand mixer, whisk Shawnee Mills Self Rising Flour, 2 tsp instant yeast, 1 tsp thyme, 1 tsp sea salt, and ½ tsp ground red pepper
- Using a liquid measuring cup, add 1 ¼ C lukewarm water, 1T olive oil, and 2 T sugar stirring until sugar has dissolved.
- Change the stand mixer from the whisk appliance to the dough hook and slowly begin pouring in contents from the liquid measuring cup with the stand mixer on low speed.
- Once all remaining liquid is poured in, increase speed to medium speed for seven minutes. When the dough begins to cling to the dough hook and leaves the perimeter of the bowl, it is ready for the next step.
- Pour in olives and garlic and set the stand mixer to low speed for 2 to 4 minutes.
- Lightly oil a glass or steel bowl and set it aside.
- Remove dough from stand mixer, form it into a ball, and leave it to rest for 1 ½ hours.
- Heat your oven to 410 degrees.
- Dust your countertop with Shawnee Mills All-Purpose Flour and press out the dough until it reaches approximately 10 inches in width.
- Fold each edge to the center and flip the seam side down onto parchment paper.
- Gently place the parchment paper inside a dutch oven and rise for an hour with the lid off
- Once the hour has passed, place the lid on the dutch oven and place it on the bottom rack of your oven for 23 minutes.
- Remove lid and reduce oven to 375, baking for 15 minutes.
- Remove from oven and allow bread to cool.
- Once the olive bread has cooled, slice lengthwise in ½ inch slices and drizzle with olive oil
Prep Time: 20 minutes
Cook Time 3 ½ hours