Bread with green olives and rosemary

The bread with green olives and rosemary is a very tasty and appetizing bread to eat alone perhaps with a drizzle of quality extra virgin olive oil, or accompanied by cheese or cold cuts. Preparing homemade bread is more than making a recipe a ritual... dose every single ingredient well, take time because making bread takes time and haste is not a good omen for leavening ... knead the dough with your hands.. pamper the dough warmly, and then during cooking the smell of the fragrance of bread that is released around the house ... Not to mention the cut of the first slice... Follow me in the kitchen!

Ingredients

300 g Flour  (for bread and pizza)

200 g Re-milled durum wheat semolina

8 g Fresh brewer's yeast

2 tablespoons Extra virgin olive oil

300 ml Water

100 g Green olives

2 tablespoons Rosemary

1 tsp salt

Half a teaspoon Sugar

Preparation

Let's see how to prepare this delicious bread with green olives and rosemary. First dissolve the fresh brewer's yeast in 200 ml of warm water and let it dissolve well. In a large bowl or on a pastry board pour the sifted flour, add water with the dissolved yeast, sugar and start kneading. Add the two tablespoons of extra virgin olive oil and continue to knead. Finally add the salt and work the dough vigorously for 10 minutes, spreading it with your fists and slamming it on the work surface to activate the leavening. If you use a mixer, knead the dough with a hook whisk for at least 10 minutes until the dough forms a ball and detaches perfectly from the walls. Finish kneading the dough with your hands form a ball and grease the surface with a little extra virgin olive oil. Flour a bowl and place the dough of olive and rosemary bread covered with a damp cloth and let it rest in a warm place for about 2 and a half hours until the volume of the dough doubles. Those who follow me know that I always use a trick for leavening. To avoid sudden changes in temperature while kneading the bread I turn on the oven at 30 ° degrees for a few minutes, the time necessary for the temperature inside to be lukewarm. I cover the bowl with the dough of bread with green olives and rosemary with plastic wrap and let it rest in the oven with the light on. After the leavening time, put the dough back on the floured pastry board, spread it with your hands and add the green olives cut into small pieces and the chopped rosemary. Knead briefly, form a ball, grease the surface with a drizzle of extra virgin olive oil and put the dough back to rise for another 2 hours. After the time of the second leavening, resume the dough of the bread with olives and rosemary, deflate it and give it the desired shape. If you want to get a loaf of bread with green olives and rosemary, roll out a rectangle with a rolling pin and roll it up. Make transverse cuts on the surface. If you want to get a braid of bread with green olives and rosemary, divide the dough into three cords and intertwine them together. If you love the classic loaf form a ball and carve the surface. Bake the bread with green olives and rosemary in a preheated oven at 200 degrees for 30 minutes, on the bottom of the oven place a pot with water. The steam at the initial stage of cooking will form a crispy crust. After 20 minutes remove the pot with water. After 30 minutes, lower the temperature to 180 degrees for another 20 minutes until a golden crust has formed on the surface. Take the bread with green olives and rosemary out of the oven on a grill and let it cool completely. Enjoy bread with green olives and rosemary with cold cuts, cheese or simply alone because it is delicious!

Thank you for choosing to prepare this recipe with me!