Home baked bread baking in the oven, what an amazing smell and then that taste, nothing like it. I don’t make it very often, Pizza and Focaccia more often but bread not so much. Although when I do I always ask myself “why don’t I do this more often”? It is so easy, not much work, just let it sit and grow. The outcome is so worth it. So once again I really am going to start making bread more often. Sure we’ll see!
I have always been one of those people who aren’t that crazy about certain foods unless they are dunked, dipped or stuffed into something. For example nuts, only covered in chocolate, thank you very much. And of course olives, by themselves? Never!
I once heard you have to eat 7 olives and then you will love them forever, I am afraid to say I never got past the first one. But sprinkled on a pizza or added to this amazing Olive Bread dough and of course don’t forget to sprinkle some on top, and it becomes one of our favourite baked breads and I hope yours too!
This Olive Bread is a great accompaniment for lunch or dinner or just ask my daughter, she ate almost half of it by itself for snack. Buon Appetito!
- 3 cups flour 450 grams
- 7 3/4 teaspoons yeast 20 grams
- 3 tablespoons + 1 teaspoon olive oil - divided 50 ml
- 1 3/4 teaspoon salt 10 grams
- 1 cup lukewarm water 220 ml
- 3/4 cup sliced pitted black olives 160 grams, if you prefer green or half and half
In a small bowl add water and yeast, let sit for 2-3 minutes then stir to combine.
In a large bowl whisk together flour and salt, then add water and yeast mixture, 2 tablespoons (30 grams) olive oil and 1/2 the sliced olives. Mix together.
On a lightly floured surface (add a little flour when needed, so dough doesn't stick) place the dough and continue to knead, approximately 10-15 minutes until dough becomes smooth and elastic.
Place in a large bowl, cover well (I always use a folded tablecloth) and let sit 2-3 hours until doubled in size.
Remove from bowl and punch dough down and knead a few times, divide dough into 4 parts. Roll each part into a 17 inch (45 centimeter) long rope and gently entwine two of them together and unite ends to form a circle.
Place each circle on a cookie sheet, cover and let rest for another 30 minutes.
Pre heat oven to 425° (220° celsius).
Brush each circle with the remaining olive oil and sprinkle with olives.
Bake in oven for approximately 30 minutes. Enjoy!