Parmesan Crusted Olive Bread


I came across this recipe on a UK blog called The Thermo Queen.  Immediately, I thought this sounds really good!  I love parmesan cheese & I love olive bread, so it sounded like a match made in heaven to me.  I’ve made a few changes to the method of the original recipe & the result is delicious.  This is a great bread to serve when entertaining, as it tastes amazing I bet your guests won’t believe you made it!

30g parmesan cheese, cubed
1 clove garlic
2 sprigs rosemary leaves
300g water
1 sachet dried yeast (or 2 tsp dried yeast)
500g bakers flour
1 heaped teaspoon salt
20 g olive oil
150-200g whole Kalamata pitted olives

1) Place parmesan into TM bowl, grate 8 seconds/speed 9. Set aside.
2) Without cleaning TM bowl, add garlic & rosemary, chop 5 seconds/speed 7.
3) Add water & yeast, warm 1 minute/37 degrees/speed 1.
4) In this order, add flour, salt & oil. Mix 6 seconds/speed 6.
5) Knead 2 minutes/closed lid position. Add olives, knead for 1 minute.
6) Remove dough from TM bowl & wrap in thermomat to prove for 30 minutes. The dough is very wet/sticky, so you may need to use your TM spatula to remove all the dough.   As the dough is sticky, to help clean the TM bowl, cover the blades with cold water, a squirt of dishwashing detergent & turbo 3-4 times.
7) After proving, place dough on an oven tray lined with baking paper & shape the dough any way you like. Top with grated parmesan cheese.  Below is my bread dough, prior to going in the oven.


8) Place into a cold oven, turn oven onto 180 degrees celsius & cook for 1 hour.



This bread is put into a cold oven, so the dough has it’s second proving as the oven warms up.

Before cooking, you can shape the dough into any sale you like.  I recommend a long, thin shape, as the dough spreads out quite a bit when cooking.

If you love olives, use 200g, however, you can adjust accordingly.


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