Black Olive Bread
June 3, 2007 by Marye Audet
Filed under Breads
This is a chewy, crusty country loaf that goes well with all foods greek or italian, or does an excellent job being the base for a number of sandwich fillings…Adjust the amount of coarsly cracked black pepper to your own taste.
1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
2 1/2 cups (about) all-purpose unbleached flour
2 cup whole whole wheat flour
1/2 c gluten
1 Tbs coarse black pepper
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Gaeta, pitted and coarsely chopped
Mix water, yeast, 2 c flour, pepper, and olives together and allow to stand up to 4 hours, longer will develop flavor.Mix in salt, oil, and remaining flour and gluten until an elastic dough is formed. Knead 15 minutes by hand or as directed on your mixer.FOrm into ball, oil, and let rise until doubled- about 1 1/2 hours.Punch down, form into oval or cloche and slash top.Let rise until doubled 30-45 minutes…for a golden glossy crust brust with beaten egg before baking.
Here the dough is almost ready to bake…
bake at 400 for 45 minutes or until loaf sound hollow when tapped.
That sounds so delicious. I’m not a huge olive fan, but I bet in bread it would be such a delicious addition!
I made black olive bread once (different recipe though) and I loved it! Yours looks great!
p.s. You have a great blog!
I have tasted some olive bread in restaurants and have always wondered how to make one. Thanks for sharing your recipe. I’ll add this in my collection. It sure does look delicious and I’m sure it taste as good as it looks.