Olive bread with fresh herbs and beer

  • Preparation 3 h 30 min
  • Cooking 25 min
  • Servings 3
  • Freezing Absolutely

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Ingredients

  • 6 cups (1.5 L) unbleached flour + a bit more to work with
  • 1/2 cup (125 ml) durum wheat semolina
  • 2 1/2 tablespoons (37.5 ml) instant “quick rise” yeast
  • 1 1/2 tablespoons (22.5 ml) fine salt
  • 2 cups (500 ml) honey blonde lager (or another sweet blonde beer)
  • 1 cup (250 ml) hot water
  • 1/4 cup (60 ml) honey
  • 1 1/2 cup (375 ml) small green olives stuffed with pimento, coarsely chopped
  • 2 tablespoons (30 ml) very finely chopped fresh chives
  • 1 1/2 tablespoon (22.5 ml) very finely chopped fresh rosemary
  • Olive oil
  • Dried parsley, to taste

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Preparation

  • In a very large bowl, add the flour, semolina, yeast and salt. Mix well.
  • In another large bowl, add the beer, hot water and honey. Mix to dilute the honey and set aside.
  • In a third bowl, add the olives, chives and rosemary. Toss and set aside.
  • Add the beer mixture into the flour, followed by 1 1/4 cup (310 ml) of the olive mixture (keep the rest to decorate). Using a spoon, mix for about 1 minute to get a good consistency and spread the ingredients evenly. Use your hands once the mixture gets too thick. Flour lightly if the dough sticks too much to your hands. Form a ball, cover the bowl with plastic wrap and let rise for 2 h 30 at room temperature, away from cold drafts.
  • Preheat the oven to 450 °F (230 °C). Put the empty cast-iron Dutch oven in and let it heat for 20 minutes.
  • Turn the dough out onto a lightly floured work surface and add a little flour on top so it does not stick to your hands. Split the ball into 3 and shape long baguettes directly on a sheet of parchment paper.
  • Spread the rest of the olive and herb mixture over the top of the baguettes and press lightly to work it in. Add a thin drizzle of olive oil on top, then sprinkle with dried parsley to taste.
  • Lower the parchment paper and the baguettes into the hot Dutch oven and bake for about 25 minutes, or until the crust is golden and the internal temperature reaches 190 °F (90 °C). Without a Dutch oven, place the baguettes on one (or two) large baking sheet instead, leaving plenty of space between each one, and bake for the same time.
  • Let cool for 30 minutes before slicing and serving, if you are able to wait, of course.