Cottage Cheese Rosemary Olive Bread
This bakery-style loaf brings savory rosemary and briny olives together in every slice. It delivers soft, tender crumb and a golden crust worth sharing.
Ingredients
- 1 cup Small Curd Cottage Cheese
- 3/4 cup Warm Water
- 2 1/4 tsp Instant Yeast
- 1 tbsp Honey
- 3 cups Bread Flour
- 1/2 cup Whole Wheat Flour
- 1 1/4 tsp Fine Salt
- 2 tbsp Olive Oil
- 3/4 cup Chopped Kalamata Olives
- 1 tbsp Chopped Fresh Rosemary
- 1 tsp Garlic Powder
- 1 tsp Flaky Salt
Equipment
- blender
Instructions
- Blend the cottage cheese, warm water, yeast, and honey until smooth. Pour the mixture into a large bowl.
- Add the bread flour, whole wheat flour, fine salt, olive oil, and garlic powder. Mix until a shaggy dough forms, then let it rest for 10 minutes.
- Knead the dough for 7 to 9 minutes, until smooth and elastic. Knead in the olives and rosemary during the final 2 minutes.
- Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes, or until doubled.
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover and let it rise for 35 to 45 minutes, until puffy.
- Preheat the oven to 400 degrees F. Brush the loaf lightly with water and sprinkle it with flaky salt.
- Bake for 32 to 38 minutes, until deeply golden and the center reaches 195 degrees F. Transfer to a wire rack and cool completely before serving.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 32gProtein: 7gFat: 6g