Add the water, honey, and yeast to a stand mixer bowl or large mixing bowl. Stir and let sit for 10 minutes, or until yeast begins foaming.
Mix in the flour, rosemary, salt and olives and knead for 10 minutes with a stand mixer on low using a dough hook or knead by hand for 10 minutes.
Add the oil to a separate large bowl. Form the dough into a ball and place in the bowl with the oil, roll dough around to completely cover in the oil. Loosely cover the bowl and let sit in a warm place and let rise until doubled, about 1 hour.
Punch the dough down and let rise again 1 more hour.
Line a baking sheet with parchment paper. Flatten out the dough, bring in the edges and tuck underneath to form the dough into a dome shape. Place the dough seam side down on the baking sheet lined with parchment paper, let rest, uncovered, for 30 minutes.
Preheat the oven to 400°F.
Cut a shallow X on the top of the dome and bake in the preheated oven for 45 minutes.
Remove the bread from the oven and allow to cool 10 minutes before serving.
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