Born in a Chinese family I think my grandma is very cool. I mean, she doesn't like rice as much as she likes bread. She likes western food, and olives too. She doesn't just like olives, she LOVES olives. Every time she goes to a bakery she will look for olive bread. Since I had a long weekend and got nothing to do I might as well try to make an olive bread for her.
I know grandma likes bread that is dense and prefer a crust. I found the recipe of Rosemary Olive Bread online. Since none of my family eats olives, I divided the dough in half so that grandma can freeze a loaf while enjoying the first. It works fine! Only next time I will put a bowl of hot water in the oven during the bake to make a crust.
Does it look like a face to you? I accidentally made Olive Man!
Rosemary Olive Bread
adapted from Baking for the Cure
3 cups bread flour
1 tablespoon sugar
1 tablespoon salt
3/4 cup warm water
1 tablespoon active dry yeast
1/4 cup olive oil
1 1/2 tablespoon coarsely chopped fresh rosemary
1/2-1 cup Kalamata olives, pitted and coarsley chopped
Combine yeast and warm water until yeast becomes creamy, about 10 minutes. Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.
Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour.
Preheat oven to 205º C.
Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread lightly with flour, slash the top and put into the oven.
Bake for 35-45 minutes, until bottom sounds hollow when tapped.
Place on a wire rack to cool.