Rosemary Olive Loaf
Ingredients
- 1 tbsp active yeast
- 2 tbsp sugar
- 1 cup warm non-dairy milk
- 2.5-3 cups all purpose flour + more for kneading
- 2 tbsp olive oil + more for brushing
- 2 tbsp rosemary, chopped
- 1/4 tsp garlic powder
- a big pinch of salt
- 1/2 cup sliced black olives
- a pinch of course salt for topping
Preparation
Stir yeast, sugar and warm milk together in a large bowl or stand mixer and let sit until the top develops a foam skin (about 10 minutes)
Add flour, olive oil, chopped rosemary, garlic powder, salt and knead for about ten minutes or until dough becomes elastically.
Place dough in a greased bowl, cover with a tea towel and let sit in a warm space for about 1 hour or until dough has doubled
Once done, remove from bowl and place on a floured surface
Once dough has doubled, place on a parchment lined baking sheet, brush top with olive oil, sprinkle with a pinch of course salt and bake in a preheated oven at 400 degree F for 20-25 minutes or until golden brown. Cool on a wire rack