Sourdough Bread And Olive Oil

Rosemary olive oil sourdough bread. The french certainly don t use olive oil to handle or shape their sourdough. Sourdough bread is even more delicious when it s loaded with briny olives crunchy walnuts and sweet roasted garlic.

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You could also leave it in a ball shape if desired just cut an x in the top and place it onto a lightly oil baking sheet.

Sourdough bread and olive oil. If you ve never made focaccia before don t let the long prep time scare you off. This bread is wonderful dipped in olive oil and balsamic with some ground pepper or even made into garlic cheese toast. 1 tablespoon fresh oregano finely chopped. I m giving you fair warning you won t be able to eat just one slice of this olive and walnut sourdough bread.

This sourdough rosemary bread with olive oil is made with both natural and commercial yeast. 1 cup 227g sourdough starter ripe fed or discard. Organic unbleached white all purpose or bread flour. Mounding 1 8 cup fresh rosemary.

Mix to combine kneading until the dough comes together in a smooth ball. 1 tsp sea salt. Lightly coat a glass bowl with olive oil and place the dough ball into the bowl making sure that the top of the dough ball has a thin coat of oil. In a bowl combine sourdough starter with flours olive oil herbs and salt.

2 teaspoons instant yeast. Shape the dough into an oval and place the dough into an oiled bread pan about 9 x 5 inch. 1 4 cup 50g olive oil. Olive oil will be brushed on the crust instructions 1.

Lightly oil the top of the dough and cover with a clean towel. My classical sourdough training was in south west france and in most respects i stick to timeless french traditions except in one area handling and shaping dough. Shaping and final proof. Wheat flour sourdough starter.

Cover and bulk ferment in the refrigerator for 24 48 hours. Happy saturday i am a beginner baker and i would love to hear your insights and advices on the bread i just baked i wanted to experiment with adding oil to this sourdough recipe to see if i can make the bread keep softer. 1 1 4 cups 283g lukewarm water. I love this rendition that gives it a sourdough flavor thanks to using your active sourdough starter.

When i usually bake this recipe it tastes amazing with nice crust and all but the bread becomes pretty hard by the next day. This olive and walnut sourdough bread can be served alongside soups or enjoyed as a hearty snack all on it s own. 2 cloves garlic finely chopped. Organic whole wheat flour.

Or 1 1 2 teaspoons dried oregano. 2 1 2 teaspoons salt. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. Focaccia bread is a beautiful italian bread that s made using a dimpling technique to allow the top to be textured and soak in flavorful olive oil.

If you d like to skip the commercial yeast in the final dough for a stronger sourdough flavor just allow for a longer rise time. I use a little olive oil on my hands.