Olive Rosemary Boule

This recipe uses Midtown Mix Bread Mix One, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer

• 8-9” oven safe skillet, smaller is better

• Parchment paper

Ingredients:

• 1 1/2 cups 110°F degree water

• 3 eggs

• 2 tablespoons olive oil for mix, plus1 tablespoon for brushing top of loaf

• 2 teaspoons lemon juice

• 1 cup pitted, chopped Kalamata olives

• 2 tablespoons chopped fresh rosemary

Preparation:

This dough will need a 90 minute rising step before baking at 325°F

Step 1:

Whisk together eggs, water, oil and lemon juice

Step 2:

Add Midtown Mix Bread Mix One to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.

Combine liquid ingredients and stream into dry mix with mixer at low speed. Once incorporated, increase speed to medium and run for 5 minutes to aerate dough.

Step 3:

Stir in olives and rosemary by hand or at low speed on mixture before turning dough out onto oiled parchment paper. With wet hands, shape dough into a ball and transfer dough and parchment to clean skillet, sprinkle top of dough with water, score an “x” into top of loaf, and cover with large bowl or oiled parchment to rise at room temperature for 90 minutes.

Once dough is mixed, add olives and rosemary and mix in by hand or at very low speed on mixer

Leave dough to rise for 90 minutes

Step 4:

Preheat oven to 325°F with baking rack at lowest level. Brush top of risen loaf with 1 tablespoon of oil and bake until browned and sounds hollow when tapped, around 2 hours, rotating loaf after 1 hour. Let cool for 1 hour before slicing.

Bread is done when well browned and hollow sounding when tapped

Tips and Ideas:

Slice only when ready to eat, one slice at a time to keep bread moist and soft. Serve with butter and salt or slices of cheese