More Great Recipes: Bread

Olive Bread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 cups bread flour
1 tbsp sugar
1 tbsp salt
3/4 cup warm water
1 tbsp active dry yeast
1/4 cup olive oil
1/2-1 cup Kalamata olives, pitted and coarsley chopped
1 tbsp rosemary (fresh), chopped


Add the yeast to warm water until it becomes foamy. This should take about ten minutes, plus or minus.


Add to your proofed yeast olive oil, salt, sugar, and olives.


Then add the flour, about 1/2 cup at a time, until your dough comes away from the side of the bowl. Move the dough to a floured counter or surface and need until smooth and elastic. Take it easy with the flour.


Place your ball of dough into a lightly greased bowl moving it around to coat. Then cover with plastic wrap and a kitchen towl for good measure. Let rise until about double in size, approximately an hour.


Preheat your oven to 400 degrees.


Reshape the dought into a ball or boule and place on a baking sheet. Cover with a damp towel and let rise for about thirty minutes or so.


Slash the top with a sharp knife and put in the oven.


Bake for about 35-45 minutes until done. Check by thumping the bottom, it should sound hollow. Let cool and enjoy


Pairs Well With


Notes

It was so great to find this. I have been paying a ridiculous amount of money for fresh olive rosemary bread. Now I can make it myself! I used regular flour, including one cup of whole wheat and it was delicious. I would definitely go with a whole cup of olives and cut back on the salt (1/2 tsp). Thanks so much for this recipe. So great with spaghetti. Molly

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