Rosemary and Olive Bread
Yields: 2 loaves, Serves 12 per loaf
2 packages active dry yeast
1 tablespoon sugar
4 tablespoons olive oil
1 cup kalamata or green olives, pitted and chopped
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
About 5 cups bread flour
1. In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.
2. Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1 cup warm water (105 to 115 degrees F); stir until combined.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.
4. Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.
5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.
6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.
7. Preheat oven to 400 degrees F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf.
Nothing tastes better than home made bread... and the aroma... hmmmm ...