This loaf has a slight tang from the sourdough starter and the deep rich flavor of dried black olives. It is crusty outside and soft inside.
Makes one extra large loaf.
Ingredients:
- 1 1/2 c warm water (105-110 degrees F)
- 1/4 c sourdough starter
- 1 Tbsp malt powder
- 1 tsp sugar
- 1 tsp yeast
- 4 c all purpose flour (plus more for kneading)
- 1 c dried ripe black olives, pitted, sliced
- 1 tsp fresh rosemary, minced
- 1 tsp sea salt
Directions:
- In a small bowl, blend the warm water, sourdough starter, malt powder, sugar and yeast. Allow to proof 15 minutes, or until foamy.
- In a large bowl, whisk together the flour, olives, rosemary and salt.
- Pour the yeast mixture into the flour mixture and blend with wooden spoon. When it starts to come together, use hands to form dough ball, adding more flour as needed.
- Turn the dough out on a floured surface and knead 8 minutes.
- Place dough in an oiled large bowl, oiling the top of the dough too. Cover with a clean tea towel and set in a dark warm place free of drafts.
- When dough has risen to double in volume (about one hour), punch down and knead a couple of times. Place back in bowl, cover, and allow to rise to double again.
- Punch down and shape into a large loaf, placing on a oiled baking sheet or 11′ x 7″ biscuit pan. (This loaf is too big to fit in a standard loaf pan.) Cover and allow to double (about 30 minutes). During end of rise, preheat oven to 400 degrees F.
- Bake 25 minutes, or until well-browned and hollow sounding when tapped. Turn out on a cooling rack. Cool completely before slicing.