
Making Black Olive Bread
My husband and I both love olives so we make this olive bread from time to time.
Ingredients (makes one large loaf)
1.5 cup bread flour (high gluten flour)
1 tsp active dry yeast
1/2 Tbsp white sugar
1/2 tsp salt
1/4 cup black olives, chopped
1.5 Tbsp olive oil
3/4 cup warm water
Method
1. Proof the yeast in 1/4 cup of warm water. In a large bowl, mix together flour, sugar, salt, black olives and olive oil. Add the proofed yeast and the remaining water to form a dough.
2. Turn out the dough onto a floured board. Knead until smooth and elastic (about 5 minutes). This is a very wet and sticky dough so you need to flour the kneading board and your hands from time to time. Set aside the dough, cover with a wet towel and let it rise for about 45 minutes, until it doubles in size.
3. Turn out the dough and knead well again on a floured board for about 5 minutes. Let it rise for about 30 minutes, until it doubles in size.
4. Divide the dough into two. Place each piece in a bowl lined with floured plastic wrap. Let it rise again until double in size.
5. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 220C.
6. Gently turn the loaves out onto a sheet pan that has been lightly oiled. Remove the plastic wrap. Bake the loaf at 220C for 15 minutes, until a hard crust forms. Reduce heat to 180C and bake for 30 more minutes, or until done.
You May Also Like

My Favourite Tiramisu Recipe (with Irish cream liqueur)
20 April 2023
魚肚美味無窮 The Endless Delight of Fish Maw
4 April 2024