Recipes

[Nuisie1]

Does anyone have the recipe for Meredith Lawrence's olive bread recipe from last nights ITKWD show?  I would appreciate it very much.  Thank you

[deepwaterdotter]

I have a recipe for Olive-Rosemary Bread, let me know if you would like me to post it.  It is a yeast bread, so needs time to proof.  The Pioneer Woman has a recipe on her site that uses a loaf of French bread and a spread of olives, butter, and mayonnaise.

[Nuisie1]

Deepwater, I would love the recipe.  Also, thank you for the heads up on Pioneer Woman.

[deepwaterdotter]

1 3/4 cups room temperature water

2 tsp instant (rapid-rise) yeast

2 tbsp honey

3 1/2 cups bread flour

1/2 cup whole-wheat flour

2 tsp salt

2 tbsp chopped fresh rosemary

1 1/2 cups pitted olives, rinse, rough-chop, and pat dry

Whisk water, yeast. and honey in bowl of standing mixer.  Mix in flour at low speed with dough hook until dough is cohesive.  Cover bowl with plastic wrap and sit at room temperature for 20 minutes.

Remove plastic, add salt and rosemary in well in center of dough, and knead on low speed for 5 minutes.  Knead on medium speed for 1 minute. If dough is very sticky, add 1-2 tbsp flour and knead for 1 more minute.  Pat dough on floured counter into 12"x6" rectangle.  Press olives into dough leaving 1/2" border.Starting at long side, roll into tight log.  With seam facing up, roll log into coil.  Place dough coil side up in oiled 2-qt bowl and cover with plastic wrap.  Let rise until doubled in size (about 1 hr).

Fold dough over itself, turn bowl 90 degrees, and fold again.  Turn bowl again and fold 1 more time.  Cover with plastic wrap and let rise 30 minutes.  Repeat folding, cover with plastic, and let rise 30 more minutes.

Flour work surface and divide and roll dough into 2 balls, then let sit 15 minutes.  Flip balls over and roll into ovals.  Roll each oval from center outward with palms forming 12" loaf and pinch seam closed.  Place loaves seam side down on 12'x6" pieces of parchment and cover with plastic wrap.  Let rise until doubled (1-1 1/2 hours).  Place baking stone on rack in lower-middle position in oven and heat to 450 degrees 30 minutes before baking.  

Place loaves on parchment on back of baking sheet.  Cut 3-4" deep diagonal slashes 1" apart with sharp knife.  Mist loaves with water (in spray bottle).  Slide loaves on parchment onto stone in oven.  Bake 15 minutes, spray with water twice in first 5 minutes, then reduce oven temperature to 375 degrees.  Bake until bread is golden brown and reads 210 degrees, 25-30 minutes.  Cool on wire rack for 2 hours.