If only homemade bread lasted for a whole week. But it doesn’t. For two reasons, actually:
(1) it’s delicious and gets consumed right away, and
(2) day #2 bread just doesn’t taste as good.
This bread is here for you just in time for the weekend. It’s stuffed with sundried tomatoes and kalamata olives and has a bunch of shredded cheese on top.
I mean, this stuff is pure carb-filled perfection, if I do say so myself.
For me, this weekend is going to be spent packing all of my things into boxes. We’re only moving 5 doors down, but it’s still considered moving so we gotta do what we gotta do.
On the plus side, I am getting rid of so much random stuff. It’s the best feeling!!
So please make this bread for me, will ya? It’s one of the best recipes I’ve made in a long time. I can’t wait to try it in my new oven!!
- 1 1/2 tsp active dry yeast
- 3/4 cup warm water
- 1 2/3 cups all-purpose flour
- 1 tsp fine sea salt
- 1/4 cup pitted kalamata olives, halved
- 1/2 cup sundried tomatoes, sliced
- 1 tsp dried oregano
- 3/4 cup shredded mozzarella cheese
- Marinara for dipping (optional)
- In a large bowl, sprinkle yeast over warm water. Mix to combine and then allow the mixture to sit, undisturbed, for 5 minutes or until the mixture is foamy on top.
- Add in flour and salt and mix using the dough hook on a stand mixer (or knead with your hands) until it comes together. Add in the olives, sundried tomatoes and oregano and combine well. The dough will be tacky, but this is OK! Feel free to dust with a tablespoon or two of extra flour if you feel it's absolutely necessary. Cover bowl with plastic wrap and let the dough rise in a warm place for about 3 hours, or until the dough has doubled in size. Place dough in the refrigerator for another hour.
- Preheat oven to 450 degrees F and place a rack in the centre of the oven. Place a dutch oven with the lid on that is at least 5-quarts in size (or a pizza stone if that's all you have) in the oven.
- Take the dough out of the refrigerator and flour some parchment paper. Form dough into a small oval on the parchment and sprinkle grated cheese over top.
- With oven mits, remove the hot dutch oven from the oven and remove the lid. Very carefully, pick the dough up by the parchment paper and lift it into the hot dutch oven (parchment and all). Place the hot lid back on the pot and return to the oven.
- Bake the bread for about 30 minutes or until the cheese on top is golden brown. Remove from the oven, and carefully lift the bread out of the dutch oven by the parchment paper and place it on a wire rack to cool for about 30 minutes.
- Slice and enjoy with butter or marinara dipping sauce.
Recipe adapted from Ivory Hut