Mediterranean Black Olive Bread
Barbie Miller
This is a wonderful bread with chopped olives throughout. Any olive will work in this bread, so try Kalamata today and Nicoise next week!
ingredients
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 cup chopped black olives
- 3 tablespoons olive oil
- 1 1/4 cups warm water (110 degrees)
- 1 tablespoon cornmeal
directions
- 1
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil and water.
- 2
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.
- 3
Punch down. Knead well again for about 5-10 minutes. Let rise for about 30 minutes until it again doubles in size.
- 4
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.
- 5
While the bread is rising for the third time, put a pan of water in the bottom of the oven.
- 6
Preheat oven to 500 degrees.
- 7
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- 8
Bake loaf at 500 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 more minutes or until done.
notes
You can really add anything to this bread recipe such as herbs, sun dried tomatoes or green olives.
Source: Barbie Miller
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