Olive & Cheese Bread

Method

1. 01

   Make the dough. MACHINE: Put the liquids in the LY-801 bowl first: 1.34 cups warm water (about 38°C / 100°F), 7g instant yeast (1 packet), 1 teaspoon honey or sugar and 2 tablespoons olive oil, plus extra for brushing. Then add 4.25 cups bread flour, spooned and leveled (about 1000 g), 2 teaspoons fine salt, 1 teaspoon dried rosemary or oregano and 0.5 cups finely grated parmesan (for the dough) on top. BY HAND: In a large bowl, stir 1.34 cups warm water (about 38°C / 100°F), 7g teaspoons instant yeast (1 packet), 1 teaspoon honey or sugar and 2 tablespoons olive oil, plus extra for brushing together. Add 4.25 cups bread flour, spooned and leveled (about 1000 g), 1.38 teaspoons fine salt, 1 teaspoon dried rosemary or oregano and 0.5 cups finely grated parmesan (for the dough), and mix with a wooden spoon or your hand until no dry flour is left. The dough will look shaggy. Cover and let it rest 10 minutes, which makes it easier to knead.

2. 02

   Knead. MACHINE: Run the knead program for about 15 minutes. After 3–4 minutes, look through the chute. If there's dry flour in the bottom, add water 1 tablespoon at a time. If the dough is sticking to the walls, add flour 1 tablespoon at a time. BY HAND: Turn the dough onto a lightly floured counter and knead for 10–12 minutes, pushing it away with the heel of your hand, folding it back and turning it. This is a big batch, so it's easier to cut it in half and knead each half separately. It's ready when it's smooth and springs back slowly when you poke it. Use as little extra flour as you can.

3. 03

   Add olives and mozzarella. MACHINE: For the last 1–2 minutes of kneading, drop 1 cup pitted olives (Kalamata and/or green), halved and patted dry and 0.25 cups shredded mozzarella in through the chute so they get spread through the dough. With this many olives, add them in a few handfuls rather than all at once. BY HAND: Flatten the dough, scatter 1 cup pitted olives (Kalamata and/or green), halved and patted dry and 0.25 cups shredded mozzarella over it, then fold it up and knead for a minute or two until they're evenly spread.

4. 04

   First rise. MACHINE: Switch to the ferment/proof function and let the dough rise until roughly doubled, about 1 hour. Check near the end that it isn't pushing against the lid. BY HAND: Put the dough in a large oiled bowl, cover it, and leave it somewhere warm until doubled. This takes about 1 to 1½ hours.

5. 05

   Make the swirl mix while the dough rises. Finely chop 1 cup fresh basil leaves, loosely packed, washed and dried well (for the swirl) and mix it with 1 tablespoon fresh rosemary, finely chopped (for the swirl) and 0.25 cups grated parmesan (for the swirl). Do this close to shaping time so the basil stays green.

6. 06

   Divide and shape. Turn the dough onto a lightly floured counter and cut it into two equal pieces. Press each one into a rectangle about 9 × 12 inches. Sprinkle half the swirl mix over each, leaving a 1-inch border. Starting from a short side, roll each one up tightly, pinch the seam closed and tuck the ends under.

7. 07

   Second rise and preheat the oven. Put each roll seam-side down in an oiled 9 × 5 inch loaf tin. Cover and let them rise until puffy, about 30–45 minutes. Meanwhile, heat the oven to 425°F / 220°C with a rack in the middle.

   
8. 08

   Bake. Make 2–3 shallow cuts across each top and brush lightly with olive oil. Bake both tins side by side on the middle rack for 35 minutes, swapping their positions halfway. They're done when deep golden and 200–205°F (90-100°C) / 93–96°C inside. If the tops brown too fast, cover them loosely with foil for the last 10 minutes.

   
9. 09

   Cool. Turn the loaves out of the tins and let them cool on a rack for at least 30 minutes before slicing so the mozzarella and swirl can set.