Olive and Rosemary Bread


  • 1/2 cup feta liquid or water at room temperature
  • 1/2 cup lukewarm water
  • 2 1/2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon dried rosemary, chopped
  • 2 1/2 cups bread flour (divided)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup crumbled feta
  • 1/2 cup pitted kalamata olives, roughly chopped
  • Additional bread flour, as needed

In a medium mixing bowl, combine feta liquid, water, yeast, sugar, rosemary, and 1 cup of the bread flour. Cover and set aside for 15-20 minutes, at which point it should be light and airy. Add the rest of the bread flour and salt, and knead until the dough is smooth and elastic.

Add the olive oil, feta, and olives and continue kneading until the olive oil is completely incorporated into the dough and the feta and olives are well distributed. Put the dough into a plastic bag, and put it in the refrigerator

After an hour or so, or before you go to bed, take the dough out of the fridge and knead it, still in the bag, to knock the air out of it. Return it to the fridge for its overnight nap.

The next day, take the dough out of the fridge and knead it in the bag again, this time giving it a more thorough kneading. Leave it on the counter to warm to room temperature, about 2 hours

Grease the bottom of a dutch oven. Form bread into a round shape and place in the dutch oven. Bake at 400 degrees for 50 minutes to 1 hour. Let cool completely before slicing.

From Serious Eats


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