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Le Chaudron recipe
Pain aux olives et romarin
Olive and rosemary bread
⏱ 40 minServes 1Medium1,520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
500 g (18 oz)bread flour (French T65)
310 ml (1⅓ cups)warm water
10 gfine salt
12 gfresh yeast
100 g (3½ oz)pitted black olives
1 tbspchopped fresh rosemary
2 tbspolive oil
- 500 g (18 oz) bread flour (French T65)
- 310 ml (1⅓ cups) warm water
- 10 g fine salt
- 12 g fresh yeast
- 100 g (3½ oz) pitted black olives
- 1 tbsp chopped fresh rosemary
- 2 tbsp olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the flour in the mixer bowl, with the salt on one side and the crumbled yeast on the other so they don't touch.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and olive oil, then knead with the dough hook on low for 8 minutes until supple.
- Drain and roughly chop the olives, add with the rosemary and knead 2 more minutes.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down, shape into a round or long loaf, place on the lined baking sheet and let rise 1 hour.
- Preheat the oven to 230 °C (450 °F), score the loaf with the lame and bake, misting a little water into the oven.
- Bake for 35 minutes at 230 °C (450 °F) until golden, then cool on a rack before slicing.
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