Mediterranean Black Olive Bread

This is a wonderful bread with chopped olives throughout. Any olive will work in this bread, so try Kalamata today and Nicoise next week!

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil and water.

  • Turn out dough onto a floured board. Knead until smooth and elastic, 5-10 minutes. Set aside and let rise about 45 minutes, until it doubles in size.

  • Punch down. Knead well again for about 5-10 minutes. Let rise for about 30 minutes until it again doubles in size.

  • Round the dough on kneading board. Place upside down in a bowl lined with a lint free, well floured towel. Let rise until double in size.

  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.

  • Preheat oven to 500 degrees.

  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

  • Bake loaf at 500 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 more minutes or until done.

Mediterranean Black Olive Bread photo
notes:

You can really add anything to this bread recipe such as herbs, sun dried tomatoes or green olives.

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