Mediterranean Black Olive Bread recipe

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Ingredients

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Nutrition Info

138.4 calories
carbohydrate: 22.5 g
cholesterol: : -
fat: 3.7 g
fiber: 0.9 g
protein: 3.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 197.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.

  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.

  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).

  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

  6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Recipe Yield

1 - round loaf

Recipe Note

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise..........

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