Roasted Red Pepper And Black Olive Bread

This hearty artisan bread is a celebration of bold Italian flavors. The dough is enriched with beaten eggs and olive oil, yielding a tender crumb that holds up perfectly to generous mix-ins. Smoky bacon strips provide a salty crunch, while roasted red peppers add a subtle sweetness and vibrant color. Briny Nioise olives and fresh rosemary contribute an aromatic, savory depth that complements the garlic-infused base. Perfect for slicing thick for sandwiches or tearing to serve alongside soup and salad, this bread brings a homemade, rustic charm to any meal. It is an excellent choice for dinner parties or a comforting weekend breakfast.

Cuisine: Italian

Courses: Baked Goods

Difficulty: Intermediate

Servings: 2

Calories: 405.8

Description

This hearty artisan bread is a celebration of bold Italian flavors. The dough is enriched with beaten eggs and olive oil, yielding a tender crumb that holds up perfectly to generous mix-ins. Smoky bacon strips provide a salty crunch, while roasted red peppers add a subtle sweetness and vibrant color. Briny Nioise olives and fresh rosemary contribute an aromatic, savory depth that complements the garlic-infused base. Perfect for slicing thick for sandwiches or tearing to serve alongside soup and salad, this bread brings a homemade, rustic charm to any meal. It is an excellent choice for dinner parties or a comforting weekend breakfast.

Ingredients

1 cup warm water
2 packets active dry yeast
4 1/2 cups bread flour
1 teaspoon salt
2 tablespoons olive oil
2 large eggs, beaten
3 strips bacon, cooked until crisp, drained, and chopped
3 medium roasted red peppers, drained and coarsely chopped
1/2 cup Nioise olives, pitted and halved
1 medium onion, peeled, halved, and sliced 1/8 inch thick
4 cloves garlic, chopped
2 tablespoons fresh rosemary, chopped
1 cup Parmesan cheese, freshly grated
1 teaspoon black pepper, coarsely ground

Directions

1
In a small bowl, combine warm water and active dry yeast. Let stand for 5-10 minutes until foamy.
2
In a large mixing bowl, whisk together bread flour, salt, and black pepper.
3
Make a well in the center of the flour mixture. Pour in the yeast mixture, olive oil, and beaten eggs.
4
Mix until a shaggy dough forms. Knead on a floured surface or in a stand mixer for 8-10 minutes until smooth and elastic.
5
Fold in the chopped bacon, roasted red peppers, olives, sliced onion, garlic, rosemary, and Parmesan cheese. Knead briefly just until evenly distributed.
6
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
7
Punch down the dough and divide into two equal portions. Shape each portion into a loaf.
8
Place loaves on parchment-lined baking sheets. Cover and let rise for another 30-45 minutes.
9
Preheat oven to 375F (190C).
10
Bake loaves for 25-30 minutes, or until golden brown and internal temperature reaches 190F.
11
Cool on wire racks before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 405.8kcal

% Daily Value *
Total Fat 31.5g49%
Saturated Fat 10.5g53%
Cholesterol 34.5mg12%
Sodium 1287.8mg54%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.0g0%
Sugars 0.4g
Protein 27.8g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water is warm (120F) but not hot, as excessive heat can kill the yeast.

Reserve bacon drippings if you wish to add extra flavor to the dough, though olive oil is used here for a cleaner taste.

Store leftover bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly and freeze.

You can substitute other varieties of olives, such as Kalamata or Castelvetrano, for different flavor profiles.

Keywords: bread, italian, roasted red pepper, black olive, bacon, garlic, rosemary, parmesan, homemade, savory, artisan, yeast, flour, onion

Read it online: https://www.chefs-mate.com/recipe/roasted-red-pepper-and-black-olive-bread/