Who doesn't love a beautiful, warm piece of fresh bread? If you've ever made your own bread, or have bought bread from Brasserie Bread, you'd know that store-bought sliced bread does not come close at all to a fresh loaf made with love. This olive bread with potato slices and fresh rosemary on top is a taste sensation. A crispy potato crust, melt-in-your-mouth soft and fluffy bread on the inside, pieces of olive and the aroma of roasted rosemary... DELICIOUS!
Adapted from the olive bread recipe on Taste.com.au
2¼ cups plain flour
2 teaspoons dried yeast
2 teaspoons castor sugar
1 teaspoon sea salt
1 cup warm water
1 cup pitted kalamata olives, dried and roughly chopped
2 teaspoons milk
1 small potato
Fresh rosemary leaves, roughly chopped
Melted butter for brushing
Sift flour into a large bowl. Combine with yeast, sugar and salt. Make a well in the centre and add water. Mix well until dough forms and knead on a floured surface for 10 minutes. Kneading not only helps the bread rise, it's my favourite part of the process. Show it a bit of love, get to know your food.
Place dough in a lightly oiled bowl. Cover with a damp cloth and place in a warm place for one hour.
Preheat oven to 170°C.
Punch the dough with your fist to get rid of excess air.
Place on a flat and floured surface. Knead olives in. The juices from the olives may come out and separate the dough slightly, that's okay. This is what makes the lovely pull-apart bits inside the bread.
Roll into a flat oval and place on a greased baking tray.
Brush lightly with milk to create a crust.
Wash and peel the potato. Slice the potato thinly with a vegetable peeler. Place the ribbons of potato on top of the dough. Brush with butter and sprinkle with rosemary.
Bake for 40 minutes.
Rest for 5 minutes before serving.
I love how rustic this feels with my homemade bread on a chopping board my boyfriend made himself.
Fantastic with butter (butter, not margarine!), dipped in olive oil and freshly-cracked pepper or toasted with grilled gorgonzola and prosciutto. Enjoy!