Alex Gooch’s Olive and Rosemary Sourdough (From our February issue)
500g strong white bread flour
300ml water (room temperature)
10g finely chopped lemon zest
200g pitted olives
1 Mix the first five ingredients in a bowl. When they start to come together, turn out onto your table and knead for 5 mins. Form into a ball and place in a lightly-oiled bowl. Cover tightly so that it is airtight. You can use cling film or place the bowl in a bin bag and create a greenhouse effect. Leave the dough to prove in a warm environment for 2.5 hours.
2 Turn your dough out onto a very lightly oiled surface and stretch it out so it is wide and flat. Place your olives and rosemary, ripped up in a rustic fashion, on top of the dough and fold all of the corners in. Gently knead together so that the olives are roughly distributed throughout the dough. Form into a ball, and place back in your bowl and leave well covered for 90 mins.
3 Turn the dough out and divide into two or leave as one to make a larger loaf. Shape them and then roll them in flour so they are lightly covered all over. Lightly flour your proving basket (see Gooch’s glossary, opposite) and place your dough in it seam up. Cover well to prevent a skin forming and leave for 2 hours for its final prove.
4 Preheat oven to 240C/Fan 220C/475F. Turn the dough out of the basket into your cloche (see Gooch’s glossary) or onto your tray. Slash the top well with a sharp knife and then bake for 30 mins for two small loaves or 35 mins for one large. If using a cloche, remove the lid for the last 10 mins in the oven. Remove from the oven and leave to cool on a rack for at least 2 hours
Originally published in February 2015's issue of The Simple Things - buy a back issue now.
More Gathering recipes in the August issue - out 29 July 2015.