Olive Loaves

As the weather is turning colder, I wanted some crusty bread. Something good for sandwiches and with soup. I added olives as I’ve been on a salt kick lately and thought the briney olives would be a good combination.

I was right. Such good bread. I had some with olive oil and a dukkah seedy nut mix I had picked up at Trader Joe’s.

These batards were chewy and flavorful with a crispy crust and lots of bites of olive. There is a bit of time involved but it is totally worth it.

2 ½ cups all purpose flour
1 cup bread flour
1 ½ cups water
2 tablespoons olive oil
1 teaspoon active dry yeast
1 ½ teaspoon salt
1 tablespoon fresh rosemary, chopped
½ cup kalamata olives, chopped

Mix all ingredients except the olives in a medium sized bowl until well combined. Cover and let it rest at room temperature for 15 minutes. Stretch and fold the dough into itself by taking a pinch of the outside edge and bringing it to the center. Continue around the entire edge. Then let it rest, covered, for another 15 minutes.

Knead and mix in the olives for about 5 minutes. Cover with plastic wrap and place in the fridge. Let the dough proof overnight or as long as 36 hours.

Remove the dough from the fridge about 4 hours ahead of baking. Let come to room temperature for about 90 minutes. Fold the dough onto itself and then let continue to relax for another 90 minutes.

Divide the dough into 3 pieces. Gently shape each piece into an oval. I usually pat it into a rectangle with my hands and then fold it together three times like a business letter. Then, I turn it over on the seam and roll it out to the desired length. Place on a sheet of parchment paper and let them rest for 30 minutes.

Preheat a baking stone or tray in the oven at 450 degrees F.

Carefully transfer the loaves to the preheated baking stone/tray and bake for 15-20 minutes until golden brown. Adding steam in the first 8-10 minutes will help to make them more crisp. Finished bread will be 200 degrees F and sound hollow when you thump it.

Let cool at least ten minutes before tearing into them.