Olive, Cheese and Rosemary Bread

Now that I’ve been baking my own bread for some time now I’m really looking for different and tasty variations.  Today’s delight started as a Rosemary and Cheese loaf but my gorgeous daughter Summer insisted on her favourite which is Olive Bread. The result was all of the above and it turned out just great.  It even looked quite pretty as the olives I used gave the bread a rather purple tint – perhaps that’s why Summer loved it so much!

Fresh from the oven...

Some rosemary out of the garden, home cured olives and a combination of grana pandano and tasty cheese in a wholemeal and white bread kept the whole family coming back for more.  Of course we all started with a piece fresh out of the oven with home made butter then I had to send them all outside to enjoy the spring sunshine so I could compile some lentil burger and salad sandwiches for the crew. 

A delicious lentil burger and salad sandwich

And of course being outside included playing in the sandpit so when lunch arrived the joke of the day was... “what do witches eat at the beach?”......... “ sandwitches!”

A great accompaniment to home made baked beans

We enjoyed this bread straight from the oven, for a sandwich and lightly toasted to accompany our delicious home made baked beans. Yum!  This recipe could also make fantastic rolls.  Notice there's no added salt as there's plenty of flavour from the olives, cheeses and rosemary. A delicious change from everyday bread.



can you smell the fresh rosemary?

Olive, Cheese and Rosemary Bread
2 tsp fresh rosemary
40g Grana Pandana (or parmesan) cheese
50g tasty cheese
50g pitted olives
300g lukewarm water
8g dry yeast
100g wholemeal flour or milled grains of choice
400g white bakers flour
20g olive oil

• Add rosemary to Thermomix bowl and mill for 20 seconds speed 8
• Add cheeses and mill for a further 10 seconds speed 6 then set aside
• Add water and yeast to thermomix bowl (no need to clean between) and  mix for 1 minute speed 2
• Add flours and oil and knead 2 minutes on Interval setting
• Add rosemary, cheese and olives and knead for an extra 1 minute on Interval setting
• Wrap in Thermomat or lightly oiled bowl and place in a warm spot to double in size
• Shape into desired loaf shape and place on a tray or tin lined with baking paper (I tried a lined springform tin today and this worked just great) and allow a 2^nd rise of about 30 minutes
• Meanwhile preheat oven to 220°
• Spray loaf lightly with water and bake for 30 minutes or until sounds hollow when knocked

Enjoy!

Dough waiting to rise...