Rosemary, Thyme & Olive Bread
Ingredients:
- 4 cups all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rapid rise yeast
- 1/2 cup sliced Kalamata olives
- 1 1/2 cups warm water
Instructions:
- Combine the flour, garlic salt, salt, rosemary, thyme and yeast in the bowl of a stand mixer (or you can just use a wooden spoon/your hands to do everything).
- Add the olives and water and beat the mixture with the dough hook attachment of your mixer until a dough forms and it pulls away from the sides of the bowl. It will be a very stick dough, but that's ok.
- Brush the inside of a large bowl with olive oil and place the dough in it. Cover with plastic wrap and let sit for 12 hours or overnight until doubled in size. It will look like the photo below.
- Place your cast iron pot (I use a le creuset pot) into the oven and preheat the oven to 450 degrees F.
- Meanwhile, turn the dough out onto a lightly floured surface and let sit for 30 minutes or so while the oven and the pot are heating up. Once the oven is heated up, transfer the dough to the hot pot. Sprinkle with kosher salt.
- Cover the pot with a lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the outside is golden brown and crusty. Let the bread cool on a cooling rack.