This Italian inspired loaf is amazing with some dipping oil.
180 to 480
420g Artisan Baker's Blend
474g warm water 110 to degrees F
4 Tablespoons sugar or honey
1 Tablespoon ( 1 ½ package) or 11g Active Dry Yeast (See note below)
1 Tablespoon ( 1 ½ package) or 11g Instant or Rapid Yeast
1 1/2 tsp salt
1/4 cup or 56g Olive Oil
1 1/2 tablespoons fresh rosemary
1 1/2 tablespoons dried Herbs de Provence
4.5 ounces black olives (sliced)
** If Using Active Dry Yeast **:
Into the warm liquid, add the active dry yeast and the honey or sugar. Allow 5 – 10 minutes for the yeast to bloom. Once it has, proceed with the recipe.
Into the bowl of a stand mixer, add Better Batter Artisan flour. Add all remaining ingredients except for the olives.
Mix with the hook attachment. Begin on low to combine then increase to high speed for 6-8 minutes until dough is cohesive and fluffy. Add in your chopped olives and mix on low speed for 1 minute. The dough will appear wet. Don’t worry, after the next step (hydration) it will be perfect to work with.
Remove dough from the bowl onto a board. Bring the dough together. Cover with plastic wrap and allow dough to hydrate/rest for 45 minutes.
On a floured surface, knead the dough a few times adding only enough flour to keep the dough from sticking to the surface or your hands. Do not use the heels of your hands as in standard kneading. Form into a loaf shape.
Line an 8 inch round or oval proofing basket or bowl with a dish towel. Dust with flour to avoid the dough from sticking to the towel. Place the loaf in the prepared proofing basket or bowl. Fold the remainder of the towel over the loaf to cover.
Place loaf into refrigerator and cold proof overnight 8-12 hours, or proof dough for 90 mins in a warm place until it is doubled in size.
Preheat the oven to 475° Fahrenheit. If you are using a pizza stone, baking steel, or an inverted baking sheet, preheat it for about 45 mins before baking.
Sprinkle a small amount of flour onto a work surface. Carefully turn the dough upside down onto the surface. Score the loaf with a serrated knife or razor/lame.
Using baking stone/steel or cookie sheet:
Place loaf onto the hot baking stone/steel or cookie sheet. Be careful not to touch the pan since it is very hot. Place 4 ice cubes onto stone/steel or cookie sheet to create steam.
Using a Dutch oven
Remove the preheated Dutch oven and gently place loaf inside. Add 3 ice cubes to create steam. Place covered Dutch oven in oven.
For both methods, bake loaf for 25 minutes. Then, reduce temperature to 350° for 45 minutes. If using a Dutch Oven remove lid when temp is lowered.
If loaf begins to brown too much, tent with foil.
The loaf is baked when it reaches an internal temp of 210°. Remove the loaf from the oven. Transfer loaf to a cooling rack and allow to cool completely before cutting. *Please note that cooling could take 3-4 hours. Enjoy!