Since today I am talking about olives, I will catch up on a post I meant to write a while ago on olive bread. I baked this bread a couple of weeks ago and was very very happy with the result… BF and I ate a whole loaf of about 1lb in less than one evening….I swear it wasn’t our fault! it was just that the evil bread kept temping us with it aroma, the lightness and olivy goodness: we really couldn’t help ourselves!
- 2 cups flour
- 1/4 to 3/4 cups of pitted black and green olives
- 1 – 1 and 1/4 cup water
- 1 table spoon yeast
- I did this bread with the usual knead before work – bake before dinner method (not really sure it is a proper method, but I like to think it is). First I dissolved a spoon of dry yeast in a cup of warm and added a bit of sugar (to facilitate yeast activation) and then poured 2 cups of white flour in a bowl with a pinch of salt. I added the water with the dissolved yeast to the flour and I started mixing the two using a fork and then by hand. I added about another 1/4 cup of warm water and got a pretty smooth, elastic and light dough. I then put a lid on my bowl and went to work.
- When I got back home my dough had more than doubled. I punched it down and added olives to the dough, I add about a 3/4 cup of olives which is kind of a lot, you can add however many you like. I kneaded the dough again until the olives where evenly distributed in the dough, adding a bit of flour to absorb some of the liquids that are often attached to olives (i.e., brine or oil) and then formed the dough in one biggish loaf, but you can also make 5-8 rolls or 2-3 smaller loafs, whatever you like best. I turned on the oven at 450F and placed my pizza stone in to warm up with the oven. When the oven got up to the right temperature, I put my loaf on the stone and cooked for about 30-40 minutes.
- My very scientific method to decide if the bread is ready or not is to wait until I smell the fragrant smell of freshly baked bread, give it another couple of minutes and then check on the crust. The crust should be golden and crusty and often there will be some cracks in the crust.
- Bake before friend arrive and serve with sliced charcuterie and you will have an appetizer people will talk about for months!.