Green Olive and Herb Bread
This is a rustic, crusty loaf loaded with whole green olives and fresh herbs. The dough is wet, which creates a chewy, open interior, and a long, cold proof in the fridge is key for developing a deep flavor.
Ingredients
- 3 1/2 cups bread flour
- 3/4 cup whole wheat flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 2 cups warm water around 100-110 F
- 1 tbsp extra virgin olive oil
- 1 cup whole Castelvetrano olives pitted
- 2 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
Instructions
- Whisk together bread flour, whole wheat flour, salt, and yeast in large bowl.
- Add warm water and olive oil, mix until shaggy dough forms with no dry flour.
- Cover and rest 30 minutes.
- Perform first stretch and fold, incorporating 1/3 of olives and herbs. Repeat folds every 30 minutes for total of 3 sets.
- Let dough rise 1 hour until puffy.
- Shape into tight ball on floured surface.
- Place seam-side up in floured proofing basket or lined bowl.
- Refrigerate 12-24 hours.
- Preheat Dutch oven in 450°F oven.
- Transfer cold dough to hot Dutch oven, score top.
- Bake covered 20 minutes.
- Remove lid, bake 20-30 minutes until deeply golden.
- Cool completely on wire rack before slicing.
Notes
Use room temperature olives and herbs. Dough will be sticky - wet hands help with handling.
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