Tag: bread

360g all-purpose flour, plus more for shaping
2 tsp kosher salt
1 tsp sugar
1 packet active dry yeast
1.5 cup mixed green & black olives
375ml warm water
1 large shallot
1 tsp finely chopped fresh rosemary leaves
coarse sea salt

Place flour, kosher salt, sugar and yeast into a large bowl and whisk to combine. Make a well in the flour mixture. Slice olives and
place in the well. Pour warm water into the well and stir until a rough, shaggy dough forms. Cover the bowl and let the dough rise in a warm place until doubled in bulk and bubbly, 6 to 8 hours or overnight in the fridge.

Finely chop shallot. Chop until you have 1 tablespoon finely chopped fresh rosemary leaves. Lightly flour a piece of parchment paper and turn the dough out onto it.

Sprinkle the dough with the shallot and rosemary. Fold the dough over onto itself 4 times to incorporate the add ins.

Flip the dough over and quickly shape into a round ball. Cover with a towel and let rise until nearly doubled in size, 1 to 1 1/2 hours.

About 30 minutes before the dough is ready, arrange a rack in the middle of the oven and remove any racks above it. Place a large Dutch oven and its lid on the rack and heat the oven to 450F/220C.

Remove the Dutch oven from the oven. Use the parchment paper as a sling and carefully transfer the loaf, still on the parchment, into the Dutch oven. If desired, slash or cut the top of the dough with kitchen shears or a sharp knife. Sprinkle with coarse sea salt.

Cover the Dutch oven, place it back in the oven, and bake for 30 minutes. Uncover and bake until the top is browned and firm to tap, about 15 minutes more.

Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Cool at least 15 minutes before slicing the bread.

Ingredients

For the dough
500g strong flour
7g sachet fast-action yeast
1 heaped tsp salt

For the filling
large bunch rosemary
285g jar artichokes antipasti in oil
50g freshly grated parmesan, plus extra for grating

Method

Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won’t come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it’s smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or until the dough has doubled in size.

Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks.

When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins.

Heat oven to 240C/fan 220C/gas 9.

Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.