We’ve been spending a lot of time in our kitchen’s lately experimenting in the world of homemade bread! It keeps you busy, fills the house with delicious aroma’s and more importantly, fills our bellies on a chilly winter’s day. This homemade olive loaf is a show-stopper and a must-try.
And so without further ado here is todays lockdown bread challenge; introducing our melt in your mouth, ultimate comfort food, Cheesy olive loaf!
Rise time: 12 – 18 hours
What you’ll need:
- 3 cups all purpose flour
- 1 tsp salt
- ¾ tsp instant yeast
- 1¾ gruyere cheese, cubed
- 1½ cups pitted calamata olives
- 1½ cups cool water
- In a medium bowl, combine flour, salt and yeast. Stir in cheese and olives.
- Add water and using a wooden spoon or your hands, combine until wet and sticky. Add additional water, 1 tbsp at a time if needed.
- Cover the bowl and leave to stand until the dough rises to about double the size and the surface bubbles slightly – overnight.
- Generously flour a work surface and transfer the dough onto the surface using a floured spatula.
- Lift the edges of the dough towards the centre forming a ball.
- Dust with flour if the consistency is slightly sticky and cover the dough loosely with wax paper and a kitchen towel.
- Leave to stand in a warm, draft free area until doubled in size, about 1 – 2 hours.
- Gently poke the dough with your finger, if it springs back – leave to rise for an additional 15 minutes until the dough holds the impression of your finger
- Preheat the oven to 240°C
- Transfer the dough to your non-stick loaf pan and cover with tin foil and bake for 25 minutes. Remove the tin foil and place back into the oven to bake for an additional 15 – 25 minutes until the top is a dark golden brown.
- Transfer the bread to a wire rack and leave to cool.
Let us know on social media how yours turned out #eetrite. Happy baking and stay safe.