Olives & Fresh Herbs Skillet Bread
Bread | YIELD 1 loaf | TIME 2.5 hours
Fresh Olives, Herbs and Roasted Garlic… Is there anything better than a slice of freshly baked bread?
Europe can spoil you in every possible way, especially when it comes to bread. If you grew up eating fresh, crunchy old school bread, it’s hard to find anything as good as when you move to the US. In New York, I found decent bread, as there are immigrants from all over the world trying to replicate the art of bread making with the recipes and starters brought from the old continent and kept closely for generations. In 2016 I moved to LA and I realized I’ve been taking having access to a good bread for granted. People blame the water for the lack of firmness and crust in LA baked goods… I blamed myself for not making my own bread. I came across a very easy recipe and I put my own twist on it, adding all things I love, hoping they go well together, such as best quality olives, fresh, organic herbs, roasted garlic, olive/truffle oil and a little bit of patience. It turned out to be a huge success not only in my standards but also among my friends. I have been asked constantly to make it for dinner parties and gatherings and of course for the recipe.
INGREDIENTS
2 cups lukewarm water (105-degrees Fahrenheit)
1 package active dry yeast (2-1/4 teaspoons)
1/2 tablespoon salt
4 cups bread/all purpose flour , divided
1.5 cup olives (I use 3 types: Klamath, green olives and black olives from Whole Foods)
1 teaspoon garlic powder
2 tablespoons olive oil (+ few splashes of truffle oil)
coarse salt
1.5 table spoon of fresh chopped herbs ( I use fresh thyme, rosemary, sage and basil finely chopped)
2-3 garlic clove roasted and finally chopped
dried parsley
black pepper (optional)
Step 1
In a large mixing bowl, combine lukewarm water and yeast.
Add 1 cup of shifted flour and salt; stir with a wooden spoon until combined.
Stir in garlic powder, chopped olives, herbs and roasted garlic.
Step 2
Add remaining flour, one cup at a time, stirring until thoroughly combined. Cover with plastic wrap and set in a warm spot to rise for 1 hour or more (make sure it doubles or triple in size).
Add a tablespoon of olive oil in an 8-inch cast iron skillet; using a napkin or your fingers, coat bottom and sides of skillet.
Step 3
Oil your hands; remove plastic wrap and using your hands, transfer dough to prepared skillet. Shape the dough into a disk and press it down a bit to remove big air bubbles. Cover with a kitchen towel and let it proof again for 45-60 minutes in a warm room, let it fill in the skillet (in winter time you can warm up the oven to 100f and proof your bread inside the oven).
Preheat oven to 400 Fahrenheit.
Drizzle remaining olive oil, optional truffle oil over the top and sprinkle with salt, pepper, dry parsley and leftover herbs mix.
Score the top of the loaf with a knife.
Bake for 35 - 45 minutes, or until top is nicely browned and crisp.
Step 4
Remove from oven and turn the bread out onto a wire cooling rack immediately.
Leave to cool and serve…
Apple Butter
Coming Soon
Olive Oil Challah Bread