Walnut-Rosemary Olive Bread Recipe
Makes two loaves
2-1/2 teaspoons active dry yeast
2 tablespoons sugar
1 cup warm water
4 cups bread flour
1/2 tablespoon salt
1/2 cup pitted, chopped black olives
1/2 cup chopped fresh rosemary
1/2 cup chopped walnuts
1 tablespoon minced shallots
1 teaspoon minced garlic
3 tablespoons extra-virgin olive oil, plus more for the pan
Combine the yeast, sugar and water in a bowl, and set aside for 5 minutes or until foamy and fragrant. In a mixer fitted with a dough hook, combine flour, salt and yeast mixture. Knead mixture in food processor until smooth and elastic, about 10 minutes. Add chopped olives, rosemary, walnuts, shallots and garlic; mix until just combined.
Place dough in a well-oiled glass bowl and cover with plastic wrap. Let rise in a warm place until dough has doubled in size, about 1 hour.
Preheat oven to 375° F. Transfer half the dough to a floured surface. Roll dough into an oblong shape, then tuck the edges under and pinch together at the bottom of the loaf. Place into an oiled loaf pan. Repeat with remaining dough. Let rise for another 30 minutes, or until doubled in size.
Bake for 30 to 35 minutes, or until the crust is brown and the loaf sounds hollow when tapped.
Serving and Packaging Suggestions
Serve warm with seasoned olive oil or softened butter, or tuck loaves into brown paper bags and give to dinner guests as an edible favor.