Olive and Rosemary Challah Bread
Ingredients
- 1 packet ( 1/4 oz) yeast
- 1 cup warm water
- 1 tbsp sugar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 whole eggs
- 1 egg, for egg wash
- 4 cups all-purpose flour, plus more for kneading
- 1 teaspoon Kosher salt
- 1/2 cup pitted and chopped Kalamata olives
- 1/2 cup pitted and chopped Castelveltrano olives
- 2 tablespoons fresh rosemary, finely chopped, plus more for garnish
- Coarse sea salt, for garnish
- Fresh rosemary sprigs, for garnish
Preparation
Dissolve yeast and sugar in warm water; let stand until foamy
In a large bowl, mix yeast mixture, olive oil, honey, 2 eggs, flour, and salt until a dough forms
Knead dough on a floured surface until smooth and elastic
Add chopped olives and rosemary; knead until evenly distributed
Place dough in a greased bowl, cover, and let rise until doubled in size
Punch down dough and divide into strands for braiding
Braid the strands and place on a baking sheet
Cover and let rise until puffy
Preheat oven to 350°F (175°C)
Whisk the reserved egg and brush over the loaf; sprinkle with coarse sea salt and rosemary sprigs
Bake for 30-40 minutes until golden brown and hollow-sounding when tapped
Cool on a wire rack before slicing
