This bread looks beautiful, especially if you braid it like I did, is nice and shiny with the egg wash, has a lovely chewy crust, and makes the house smell AMAZING too!
For us this bread will be gone in a day. We eat it with our antipasti, specifically burrata and tomatoes. Because of its salty richness, it contrasts with the freshness of the tomatoes and burrata and makes it almost a meal in itself!
It is fairly easy to make and looks quite impressive. It would make a great hostess gift for a get together!
200 ml lukewarm water (98-105F)
250 g bread flour
25 g whole wheat flour
1 tsp. sea salt flakes, crushed
1 tsp. instant yeast
75 g small pitted black olives, drained, patted dry and halved or quartered
2 Tbldp. fresh rosemary, chopped
1 egg
Equipment - (click links below or here to go TOOLS page for this bake)
roasting tin (I use cast iron skillet)
proofing bag (optional)
Step 1:
Measure out your lukewarm water.
Step 2:
Put flours and salt in the bowl of a stand mixer, or if you are kneading by hand, a mixing bowl and mix well. Then add yeast and mix into the flour. Make a well in the center.
Step 3:
With the paddle attachment mix the dough for a minute until just mixed together, then switch to the dough hook and knead on low for about 4 minutes. Take it out and return it to the bowl with a snap on lid, or saran wrap. If it needs more kneading do it by hand. (It is not advisable to run a kitchen aid mixer for more than 4 minutes for bread.)
If kneading by hand it should take about 10 minutes.
Proof in a warm place for about 1 hour, or until doubled in size. (a good time to prep your olives and rosemary!)
Step 4:
Punch down the dough and turn onto a floured surface. Gently press the dough into a rectangle. Scatter the olives and rosemary and knead to incorporate.
Step 5:
Cut the dough into 3 equal pieces and roll into long strands. Put the strands onto parchment paper and braid it pinching pinch ends to seal them. Put it on a baking sheet in a proofing bag and let it rise for 1 hour, or until doubled in size (you can also use saran wrap or a damp towel).
Step 6:
Preheat oven to 450F, put in the baking stone, and put a roasting tin at the bottom of the oven.
Step 7:
Make the egg wash by combining 1 egg, 1/2 tsp. of water and a pinch of salt. Strain it to get the lumps out.
Uncover the risen dough, put on the egg wash on.
Step 8:
Transfer the bread, on the parchment, from the baking tray to the heated baking stone in the oven CAREFULLY and quickly add a cup full of ice cubes to the rotting tin on the bottom if the oven. Shut the door quickly.
Bake for 25-30 minutes, transfer to a wire rack.
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