Sourdough Olive Bread
Standup Mixer Recipe - Sourdough Bread Recipe

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Moroccan Sourdough Bread - Ksra Bread

Recipe Type: Sourdough Bread
Yields: 1 large loaf

Prep time: 15 min
Rise time: 1 to 3 hours
Cook time: 25 minutes
Total time: 4 hour

Ingredients:

2 cups lukewarm water (110°F)
2 cups sourdough starter, room temperature*
2 teaspoons active dry instant yeast
1/2 teaspoon diastatic malt (optional)**
7 to 8 cups bread flour***
1 tablespoon salt
1 tablespoon finely-minced fresh rosemary
2 tablespoons olive oil
2 cups Kalamata olives, pitted and coarsely chopped (I usually cut them in halves)
Semolina flour, for dusting

* If you don't presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.

** Diastatic malt is powdered malted grain, usually barley, but wheat, and rice may also be malted It breaks down the starch in dough to yield sugars on which the yeast can feed.

*** The thickness of your sourdough starter can determine how much flour needs to be used. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). Your dough should not be sticky but should form a nice elastic ball. I usually have to add extra flour.

Preparation:
 
Combine water, sourdough starter, yeast, and diastatic malt in the bowl of a mixer; stir with a rubber spatula or wooden spoon, just to moisten. Fit the mixer with a dough hook. Add flour, salt, rosemary, and olive oil; mix the dough on medium speed for 6 to 8 minutes until dough snaps back quickly.

Turn the dough onto a lightly floured board; add olives and knead by hand for several turns to be sure the olives are well incorporated and the dough is smooth, adding additional flour if needed. NOTE: Knead dough by pulling the dough towards you and then pushing down and forward with the palms of your hands (kneading gives the bread the elasticity and lets it rise). 

Place the dough in a lightly oiled large bowl. Cover the bowl with plastic wrap Let rise until it doubles in volume (when you can put your finger in the dough and it leaves and indentation and doesn't spring back out) approximately 4 to 8 hours (depending on the temperature and the starter used, the rising time can vary as much as 2 hours).

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Makes 2 large loaves.