Bread 6 with Olives and Rosemary


Bread 6 with Olives and Rosemary
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Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Bread 6 with Olives and Rosemary
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time
10 minutes
Cook Time
30 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Lightly oil a large baking sheet
  2. Combine the yeast, honey and water. Let the yeast bloom.
  3. Sift together the flours, salt and xanthan gum.
  4. Add the oil, and eggs to the bloomed yeast. Stir to combine and then add the flour mixture to make a thick sticky batter. Toss in the olives and rosemary and stir to combine.
  5. You can make one large loaf from this dough, you can use a loaf pan or you can make a big round loaf. You can divide the loaf into 2 and make 2 smaller loaves. You can use wet fingers to shape and smooth the dough. Place in a warm place to proof for 25 minutes or until just doubled. Right before you pop the bread into the oven, make a few creative cuts in the top with a sharp knife, drizzle with olive oil and sprinkle with coarse sea salt.
  6. Bake in a Pre-heated 350°F oven until the top is browned and the internal temperature is at least 200°F
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