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Mediterranean Black Olive Bread
Mediterranean Black Olive Bread
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Experiment with Kalamata olives in this bread now, and try Nicoise olives next time.
Ingredients:
  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 0.5 cup chopped black olives
  • 3 tablespoons olive oil
  • 1.25 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
Instructions:
  • Combine flour, yeast, sugar, salt, black olives, olive oil, and water in a large bowl.
  • Transfer dough to a floured board and knead until smooth and elastic, 5 to 10 minutes. Set aside to rise for about 45 minutes until doubled in size. Punch down dough, knead well for another 5 to 10 minutes, and let rise for about 30 minutes until doubled in size again.
  • Shape the dough into a round on a kneading board, then place it upside down in a bowl lined with a lint-free, generously floured towel. Allow it to rise until doubled in size.
  • As the dough undergoes its final rise, place a pan of water in the oven. Preheat the oven to 500 degrees F (260 degrees C).
  • Carefully transfer the loaf onto a lightly oiled sheet pan sprinkled with cornmeal.
  • Preheat your oven to a blazing 500°F (260°C) and bake the loaf for 15 minutes. Then lower the heat to 375°F (190°C) and continue baking for an additional 30 minutes until cooked through.

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