Olive and Rosemary Bread

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and 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.
3. 3
   Cover and Let rise 1 hour 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.
4. 4
   Flatten the risen dough on a floured surface, scatter the olives, rosemary and garlic over it and fold it over on itself several times to distribute evenly.

   💡When the add-ins go in only after rising, the dough rises without their weight; fold gently, so as not to knock all the air out of it.
5. 5
   Shape the dough into an oblong loaf and place it in Greased baking pan.

   Loaf pan

   💡Shape a tight loaf the length of the pan: it fills the pan evenly, and the bread rises tall instead of spreading sideways.
6. 6
   Cover and Let rise 30 minutes, until the loaf has risen.

   ⚙ ProofingPlastic wraporKitchen towel
7. 7
   Preheat the oven to 220°C (430°F).

   ⚙ 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.
8. 8
   Bake 30–35 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.

   ⚙ BakingOvenLoaf pan

   💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 9
   Turn the loaf out of the pan and let cool on a rack before slicing.

   Cooling rack

   💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.