Provencal Bread
Ingredients:
- active dry yeast - 1 t
- sugar - 1 t
- water, heated to 115 degrees - 1 1/3 cups
- flour - 4 1/2 cups
- extra virgin olive oil - 2 T plus more for brushing loaves
- Kosher salt - 1 t
- cornmeal - for dusting
- minced kalamata olives - 1/2 cup
- minced green olives - 1/4 cup
- minced fresh parsley - 2 T
- minced fresh thyme - 2 T
- minced fresh rosemary - 1 T
- sea salt and cracked black pepper - to desired taste
Instructions:
In a bowl, stir together yeast, sugar and 1 1/3 cups water heated to 115 degrees; let sit until foamy, 10 minutes. Stir in flour, oil and salt; mix until a dough forms. Place dough on a lightly floured work surface. Knead for 6 minutes. Cover with a damp towel; let sit until doubled in size, about 1 1/2 hours.
Divide dough into 5 equal pieces. Roll each piece of dough into a rough 8 x 5 inch rectangle. Place one rectangle on a cornmeal dusted, parchment paper lined baking sheet. With a pizza cutter, cut three lengthwise parallel slashes in middle of dough and one small slash below and parallel to middle large slash. Spread cuts apart with your fingers. Cover with a damp towel; let rest until puffed, about 30 minutes.
In a bowl, combine olives and herbs. Lightly brush each dough piece with oil; sprinkle with olive mixture and season with salt and pepper. Bake, one loaf at a time, in a preheated 500 degree oven for 15 minutes, until golden brown.
