*makes 1 (15″ x 10″) loaf
- 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.
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.
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!