1 teaspoon honey
1 packet of active dry yeast (2 ¼ teaspoons)
5 cups all-purpose flour
4 teaspoons salt
7 tablespoons Pompeian Organic Extra Virgin Olive Oil
2 small sprigs rosemary, stems removed and leaves minced finely
3 garlic cloves, diced finely
1 cup green olives, cut in half
- In a large bow add yeast, 2 1/2 cups lukewarm water, and honey. Whisk to combine thoroughly. Let rest for 5 minutes, it should be frothy. Add flour and salt and stir together with a rubber spatula until well combined.
- Add 3 tablespoons Pompeian Organic Extra Virgin Olive Oil into a large bowl, rotate the bowl to cover the inside. Add your dough to the bowl and turn so that the dough ball is coated in oil. Cover the bowl in plastic wrap. Let rest in a warm area of your kitchen for 3-4 hours until doubled in size (or overnight in the fridge).
- Keeping the dough in the bowl, use your hands to pull the edges of the dough into the center, rotate the bowl and do this a few more times to deflate the dough ball. Transfer the dough to a 9 X 13 baking dish lined with parchment paper. Let rise in a warm area for another 1.5 hours-2 hours until doubled in size again.
- Preheat oven to 450 F.
- In a small skillet, add the remaining 4 tablespoons Pompeian Organic Extra Virgin Olive Oil, rosemary, and garlic. Simmer on low-medium heat for 5 minutes until fragrant, stirring frequently and being careful not to burn the garlic.
- Dimple the bread all over with your fingers, pressing all the way to the bottom on the pan. Place the olives on the bread and then drizzle the olive oil and rosemary mixture over the loaf, sprinkle with sea salt.
- Bake for 30-35 minutes until golden brown.