Baltic Maid

Greek Olive Oil Bread with Olives and Rosemary

Posted on | August 3, 2011 | 15 Comments

Homemade Bread…  hmmm…  I miss German bakeries where you can buy all sorts of different fresh breads, rolls, cakes, pastries, you name it.  The smell that emerges from these bakeries when you walk through town… heavenly.  I once heard a baker say that it is the smell that makes people come into his bakery.  That is so true for me.

Here in the US and most other countries for that matter, I miss the variety of different breads and simply good hearty breads.  So I started to make my own bread to satisfy my cravings.  Now our little cabin in the mountains smells like a German bakery most of the time… Oh the simple joys in life!!!   

Ingredients

  • 2 cups / 240 g flour, plus more as needed
  • 1 cup / 150 g whole wheat flour
  • 2 tsp dry yeast
  • 2 tsp coarse salt
  • 1 cup / 240 ml lukewarm water
  • 1/3 cup / 80 ml olive oil
  • 1 cup black olives, pitted and halved
  • 2 1/2 tbsp fresh rosemary, slightly chopped

Directions

In a food processor, combine the flour, whole wheat flour, yeast and salt.  Add the warm water and the olive oil.  Process until it forms somewhat of a dough ball.  (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water)

Transfer the dough into a large bowl.  With floured hands, knead the dough by hand several times.  Then incorporate the olives and the rosemary.  This part is a bit messy but keep kneading.  The olives and the rosemary will be eventually incorporated.

Form the dough into a ball.  Cover the bowl with plastic wrap.  Let the dough rise for up to 2 hours  until it doubled in size.

Punch the risen dough down and knead a few times.  Form into a ball with the seam on the bottom.  Place on a well-floured baking sheet.  Sprinkle flour all over the bread loaf.   Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like.  Cover with a towel, and let it rise again until it doubled in size.

In the meantime preheat the oven to 425°F / 220°C.  When the bread has doubled in size, transfer the baking sheet into the preheated oven.  Bake the bread for about 15 minutes at 425°F / 220°C.  Then turn down the heat to 375°F / 175°C and bake for 40 to 60 minutes until golden brown.  Let it cool.

Guten Appetit!

Source:  slightly adapted from ‘The Best Recipes in the World’ by Mark Bittman

Comments

15 Responses to “Greek Olive Oil Bread with Olives and Rosemary”

  1. Granny
    August 6th, 2011 @ 06:44

    When I lived in Germany you had to go to the Bakerei for bread & rolls and the Konditorei for cakes and pastries, unless you happened to catch the guy who came round with his cart once a week or so selling a rustic bread that you bought by the foot, depending on the size of your family. He had loaves as tall as I am LOL! I’ve been baking bread for a half-century and I make some pretty darned good bread, but I’ve never yet managed to achieve the sheer wonder of the water rolls or begin to compete with the cart-man’s bread!

  2. Russell at Chasing Delicious
    August 6th, 2011 @ 13:13

    This bread looks delicious! I love making homemade bread. I have yet to try a love like this though. I will definitely add this to my list.

  3. BalticMaid
    August 6th, 2011 @ 13:33

    @Granny: Thanks for your comment. You made me dream of all the goodies from the bakeries… And you brought a grin to my face when I read about the long loaves of bread.

  4. mjskit
    August 6th, 2011 @ 13:34

    My husband makes the Mark Bittman no knead bread and it’s wonderful, but this bread looks AWESOME! I’m passing this recipe on to the husband. I’m sure he’ll want to make it as much as I would love to eat it!

  5. BalticMaid
    August 6th, 2011 @ 13:35

    @Russell: Thank you! You made my day! I am glad you share my love for homemade bread.

  6. Tres Delicious
    August 6th, 2011 @ 18:18

    I love the way rosemarie blends with wheat. This bread will surely be a hit to my friends.

  7. eRiN
    August 6th, 2011 @ 19:37

    Hi, I’m kind of a bread noob so sorry if this is really obvious but about how long does the second rise take?

  8. BalticMaid
    August 6th, 2011 @ 21:16

    @ MJ’s Kitchen: Thank you for the comment! I hope your husband will bake it and you’ll get to enjoy it… :-)

  9. BalticMaid
    August 6th, 2011 @ 21:20

    @ Tres Delicious: Thanks for your comment. I hope you and your friends will enjoy it.

    @ eRiN: Thanks for the question. The second rise would take somewhere between 1 to 2 hours until it will double in size. Enjoy!

  10. Kathy Hojeij
    September 21st, 2011 @ 13:10

    Your recipe delivered the best loaf of bread I have ever made. I feel like a professional baker!lol Thanks for the recipe

  11. BalticMaid
    September 22nd, 2011 @ 22:42

    @ Kathy: I am so glad it turned out great! This makes me so happy!!!! Thanks for the comment!!!

  12. Sue Brown
    December 23rd, 2012 @ 10:26

    Hi Hi!

    O DEAR !!! what did I do wrong. your bread tastes absolutely wonderful. I have made lots of bread but this time puzzles me. hope you can help in what went wrong.
    did exactly as per recipe. noticed that it was VERY sticky but went with it anyway because I had never made this recipe before and didnt know if it should be.
    rose fine #1 in a bowl. 2nd rising less on the cookie sheet but rose but not like the photo.. Here is where something happened. when It was baking it SPREAD out. ended up very large and only a few inches high. any suggestions ?
    I did NOT use bread flour so perhaps that is the problem although I rarely use bread flour. new yeast.

    want to try it again :-)

    Sue

  13. BalticMaid
    January 2nd, 2013 @ 15:26

    @ Sue: Sorry for the late reply and I am sorry the bread did not turn out as hoped :-( You might be more of a bread expert than I am given you make lots of bread. I really don’t know what went wrong. I formed the dough into a ball with the seam on the bottom as mentioned in the recipe and the bread did spread a little as you can see in the picture but not to the extend you described. I have read that forming a loaf tightly could prevent the spreading. Here is a good tutorial of how to shape the dough tightly. This might help. Otherwise I really don’t know. Sorry.
    http://ths.gardenweb.com/forums/load/cooking/msg0412443617265.html
    Good luck in case you try again!!! I really hope it works out!

  14. Kathy Newton
    May 1st, 2013 @ 06:59

    I bake a lot of artisan breads and have had the flattening problem. It is usually because I overproofed the second rising. I hope this helps. I love olives and I am going to try this bread tonight! Looks awesome.

  15. BalticMaid
    May 29th, 2013 @ 19:33

    @ Kathy: Thank you for your comment :-) I hope you liked the bread!

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