Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups warm water (105ºF to 110ºF)
  • 2 envelopes active dry yeast (equivalent to 4 1/2 teaspoons )
  • 1 1/2 Tablespoons olive oil
  • 2 teaspoons sea salt
  • 5 1/2 - 6 cups all-purpose flour (divided)
  • 1 cup roughly chopped Kalamata olives (optional)
  • 3 teaspoons chopped fresh thyme leaves (optional)
  • 1 egg
  • 1 Tablespoon water

Instruction

  • Into the warm bowl of an electric mixer put the warm water and the yeast. (I heat up the bowl under hot running water.) Stir until dissolved.
  • Add in the oil, salt and 5 cups of the flour.
  • Using the paddle attachment stir the mixture until just mixed. If the dough is too moist add flour 2 Tablespoons at a time and stir with the mixer. The dough should be soft and shaggy. Depending on your flour and the humidity level, you may not use all the flour.
  • Switch to the dough hook and mix on medium (I use number 4 on my Kitchen-Aid) for 2 to 3 minutes until the dough is smooth and elastic.
  • Coat a medium mixing bowl with oil (about a Tablespoon) and put the dough in, turning to coat with the oil (this is so the dough doesn't dry out while rising).
  • Cover the bowl with plastic wrap and let rise in a draft free place for 30 to 45 minutes until doubled in size.
  • Cover a large baking sheet with parchment paper.
  • Punch the dough down, turn onto a floured surface and cut the dough in half. When I'm in a picky mood I actually weigh each half to make sure they are the same size!
  • Pulling and patting the dough, make a 15x10-inch rectangle with one half. Keep the other half of the dough covered with the plastic wrap while doing this.
  • Sprinkle with 1/2 cup olives and 1 1/2 teaspoons thyme, if using.
  • Starting from the long edge, roll the dough into a long loaf shape and tuck the ends under.
  • Place the loaf onto the prepared baking sheet.
  • Repeat with the 2nd half of the dough. If you are making a plain French Bread, the rolling process is the same but without the olives and thyme.
  • When both loaves are on the baking sheet, cover with plastic wrap and let rise in a draft free area for 30 to 45 minutes until doubled in size.
  • Preheat oven to 400ºF.
  • Remove the plastic from the bread.
  • With a fork beat the egg with the water and brush the mixture onto the tops of the loaves.
  • Then make 4 or 5 diagonal cuts about 1/4-inch deep on the tops of the loaves.
  • Bake for 15 minutes, brush again with the egg mixture.
  • Bake for 10 to 15 minutes longer until the bread is golden and emits a hollow sound when tapped.
  • Remove from the oven and cool on a wire rack.