Homemade Bread with Olives and Rosemary

👨‍🍳 Method

For the Dough base

1. 1
   Dissolve the yeast in the lukewarm water and leave about 10 minutes, until the mixture foams.

   💡If the mixture doesn't foam in that time, the yeast is no longer active, or the water was too hot. Start over with fresh yeast and body-temperature water.
2. 2
   Mix the flour and salt in a large bowl.

   Bowl
3. 3
   Add the yeast mixture and the olive oil and Knead about 8–10 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
4. 4
   Add the olives, rosemary and oregano and Knead another 2 minutes, just until they are evenly spread through the dough.

   ⚙ KneadingBowlStand mixer

   💡Seeds, olives and herbs go in at the end, once the dough is already smooth: that way they don't tear the gluten during kneading, and the olives don't get crushed.
5. 5
   Cover and Let rise 1–1½ hours in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
6. 6
   Shape the dough into a round loaf and place on a baking sheet lined with floured parchment paper.

   Baking panParchment paper
7. 7
   Let rise another 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towel
8. 8
   Preheat the oven to 220°C (430°F) and place a pan of water on its bottom rack.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
9. 9
   Score a cross on top of the loaf with a sharp knife.

   Knife

   💡The score decides where the bread opens in the oven: without it, the loaf bursts at a random spot on the side.
10. 10
    Bake 20 minutes, until the bread has risen and the crust starts to turn golden. Remove the water pan and bake 10–15 more minutes, until the bread is deep brown and sounds hollow when tapped on the bottom.

    ⚙ BakingOvenBaking pan

    💡The steam from the water pan keeps the crust soft in the first minutes, giving the bread time to rise fully; without the water, the crust dries and turns crisp.

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
11. 11
    Cool on a rack at least 20 minutes before slicing.

    Cooling rack

    💡Hot bread is still baking inside in its own steam: an early slice comes out gummy, and the crust softens.