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Olive Parmesan Bread
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- 4 cups flour
- 1 teaspoon dry active yeast
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1 cup grated Parmesan, plus 1/4 cup finely grated, divided
- 7 ounces Kalamata olives, halved
- Olive oil
In a stand mixer fitted with the bread hook attachment, combine flour, yeast, salt and 1 cup water. Mix briefly. Once combined, add remaining water, 1 cup grated Parmesan and olives. Mix until dough is thoroughly combined. It should not be sticky.
Form the dough into a round with your hands, and place in a bowl that has been brushed with olive oil and dusted with flour. Cover with plastic wrap and let rise in a warm place until tripled in size and dough springs back when touched, about 3 – 4 hours.
Brush the Dutch oven with olive oil or butter. Place dough round in the center. Brush the top with olive oil and sprinkle with the remaining Parmesan. Cover and bake 30 minutes.
Reduce heat to 375°F. Bake until golden brown and internal temperature is 200°F.
Allow the bread to rest in the Dutch oven for 20 minutes. Remove to a cooling rack before slicing.
Created for the 5 1/2 qt. round Dutch oven