Monday, May 21, 2012

Olive Rosemary Loaves

3 or 4 years ago (?) I checked an Italian cookbook out from the library and copied a few recipes out of it, including a recipe for "olive rosemary loaves." Today I made them for the first time, and OMG they taste just like that bread they bring you at Macaroni Grill! Only kinda better, because they have olive pieces in them, which is quite nice. 

First rise.

Second rise, brushed with olive oil, slit with a serrated knife.

I think a crow must have got hold of this one.

So supper came together quite nicely. Olive rosemary bread dipped in cracked pepper and olive oil (a la  Macaroni Grill), spaghetti tossed with some sun-dried tomato pesto I had left over from another thing, and a simple salad with Mary's salad dressing. 

I was needing a simple salad. I made mine huge.

{ quote of the day }

ME AT THE DINNER TABLE: "It's like we're at Macaroni Grill, only we have control over the pepper mill!"


Olive Rosemary Loaves

1 1/2 cup warm water (105-115° F)
4 Tablespoons olive oil, plus more for oiling your baking sheet
2 packages (4 1/2 teaspoons) active dry yeast
1 Tablespoon sugar
1 cup kalamata olives, pitted and chopped
2 Tablespoons finely chopped fresh rosemary
2 teaspoons salt
5 cups (680 grams) bread flour 

  • In a large bowl, combine 1/2 cup warm water, 3 Tablespoons of the olive oil, yeast, and sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining 1 cup warm water, olives, rosemary, salt, and 4 cups (544 grams) flour until combined.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, working in enough of the remaining flour (136 grams) just to keep dough from sticking.
  • Shape dough into a ball; place in a greased large bowl, turning dough to grease top. Cover bowl and let dough rise in a warm place until doubled in volume, about 1 hour.
  • Punch down dough. Turn dough onto a lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease a large cookie sheet.
  • Shape each dough half into a 7.5 x 4" oval; place 3" apart on prepared cookie sheet. Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, preheat oven to 400° F. Brush tops of loaves with remaining 1 Tablespoon oil. With a serrated knife, cut three diagonal slashes across the top of each loaf. Bake until loaves are golden and have reached an internal temperature of 200° F or so, about 30 minutes. Cool on wire rack.

No comments: