*makes 1 (15″ x 10″) loaf

INGREDIENTS

  • 1/3 cup plus 3 Tbsp. Georgia Olive Farms olive oil
  • 3 springs + 1/4 cup chopped rosemary
  • 1 1/2 cups warm water
  • 1 pack active dry yeast
  • 5-5 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tsp. table salt
  • 1/2 cup pitted Nicoise or Kalamata olives (optional, if desired)
  • course sea salt to sprinkle
  • black pepper to sprinkle

Begin by heating 1/3 cup Georgia Olive Farms olive oil until warm. Add rosemary sprigs & seal by wrapping or place in airtight container (this is making a rosemary-infused olive oil for added flavor). Set aside until ready to use.

Georgia Olive Farms olive oil is a premium, locally harvested olive oil sold exclusively in Dothan at KBC. The flavor is described by Esquire magazine as "smooth and ticks the back of your throat with a faint peppery kick, the way it should."

Georgia Olive Farms olive oil is a premium, locally harvested olive oil sold exclusively in Dothan at KBC. The flavor is described by Esquire magazine as "smooth and ticks the back of your throat with a faint peppery kick, the way it should."

Stir together yeast and water and let sit until creamy, about 5 mins

In a mixer with paddle attachment, stir together 1/4 C rosemary oil, table salt, and sugar with yeast water. Slowly add flour until a dough forms. Replace paddle with dough hook attachment (or remove dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.

photo credit: Southern Portraiture (Donna Hale)

photo credit: Southern Portraiture (Donna Hale)

Coat a large bowl with olive oil and place ball of dough in bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.

Coat a 15 x 10 x 1″ pan with olive oil. Once doubled, press dough into pan and cover again, letting double in size 1 hour.

Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper.

Bake @425 for 15-20 minutes or until golden. Serve with Georgia Olive Farms olive oil, a premium and locally harvested olive oil sold exclusively in Dothan at KBC. Enjoy!

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