Mediterranean Olive Mini Loaves

These are a great compliment to any dinner.  I love the smell of fresh bread.  It does take some time to make, but it is worth it.  From Food and Drink Holiday 2014.

3/4 cup warm water
1 tsp granulated sugar
1 pkg active dry yeast
2 cups all purpose flour
2 tsp finely minced fresh rosemary leaves
1 tsp salt
1/4 cup olive oil
2 tbsp finely chopped pitted Kalamata olives
2 tsp finely chopped oil packed sun dried tomatoes
Olive oil for brushing

1. Pour warm water, 110F in a bowl.  Stir in sugar until dissolved.  Sprinkle yeast overtop.   Don’t stir.  Let stand until foamy, about 10 minutes.
2. Meanwhile, in a bowl, stir flour with rosemary and salt.  When yeast is foamy, stir in 1/4 cup olive oil.  Then gradually stir into flour mixture.  Keep stirring until dough is evenly moist.  Gather dough into a ball (this should be easy to form). If too dry, add water 1 tbsp at a time; if too wet, add flour in a similar manner.  Place ball on a lightly floured work surface and, using floured hands, knead until dough is smooth and satiny on the surface, adding a dusting of flour to the work surface whenever the dough becomes sticky.  It will need about 5 minutes of kneading.  Then, continuing to gently knead, gradually add olives and tomatoes by scattering some over the dough, a few at a time as evenly as possible.  Fold dough from the top back toward you and knead again.  Repeat until all olives and tomatoes are added.  Do not stretch the dough.  This will take about 3 minutes.
3. Form dough into a ball and place in a bowl brushed with olive oil.  Cover with an oiled piece of waxed paper and then a damp cloth.  Sit in a warm place, such as the top of the refrigerator, until almost doubled in size, about 1 hour.
4. Gently deflate dough by pressing down on it and place on a work surface brushed with olive oil. Using an oiled rolling pin roll dough into a rectangle about 8 x 10 inches with the shorter side closest to you.  Slice in half lengthwise, forming two 8 inch long pieces; divide each of those into 4 2 inch wide pieces.  You will end up with 8 pieces.
5. Working with one piece at a time gently fold in long sides and pinch seams together. Fold in ends and pinch to seal.  Place seam side down on a large baking sheet lined with parchment paper and brush with olive oil. Repeat for all 8 mini loaves.  Make 3 shallow diagonal slices on top of each, about 1 inch long, if you like.  Cover with a piece of oiled waxed paper, then a light damp cloth. Let sit in a warm place until almost doubled in size, about 45 minutes.
6. Meanwhile preheat oven to 450F.
7. When mini loaves have risen, place pan in centre of oven.  Turn oven down to 375F and bake until golden, 25 to 30 minutes.  Brush with okie oil.  Remove to a rack to cool.  Store in an airtight container at room temperature up to 2 days or freeze for longer storage.

Makes 8 mini loaves.