Decided to make some bread to go with some bean and anduille soup that I was making. Wife found this recipe for olive bread. Looked in the fridge and we had some black olives and green olives stuffed with pimento. So we were set. I do think that calamata olives would be best, but these worked out fine. I used the brine from the green olives. It really gave the bread a great olive flavor. Next time I will probably do a second rise in the fridge for a total of two nights prior to cooking. All in all this bread was a success and we will definitely be making it again.
Here's the recipe
Ingredients
3 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon salt
1/2 cup chopped olives
1/4 cup olive brine from a jar of olives
1 1/4 cups warm water
Directions
1. In a large bowl stir together flour, yeast, salt and chopped olives.
2. Combine olive juice with warm water and slowly stir into dry ingredients until a shaggy dough is formed. If dough seems too dry, add a little more water, one tablespoon at a time, until dough is barely wet throughout.
3. Cover bowl with plastic wrap and place in warm place, and let it rise for at least 12 hours but preferably 18 hours. (Next time I plan on punching this down and then doing another rise in the fridge).
4. Place a large piece of parchment paper on counter. Generously flour the parchment paper. Use rubber spatula to turn dough on surface – it will be loose and sticky – this is what you want.
5. Flour hands and gently lift the edges of the dough in toward the center, folding the dough over onto itself to create a round shape. Cover with kitchen towel again and let rise for another 1½ to 2 hours. (I put mine into a proofing basket)
6. Preheat oven to 450 degrees Fahrenheit. Place large Dutch oven in oven while it preheats (about 30 minutes).
7. Remove hot pan from oven. Lift the parchment paper/dough into the hot pot. Cover with lid and put back in oven. Bake for 30 minutes.
8. Uncover and bake for an additional 15 minutes, until outside is golden brown and crispy.
9. Let cool to room temperature before serving.
After initial rise
Ready for the proofing basket
Fresh out of the oven
Tasty!
Here's the recipe
Ingredients
3 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon salt
1/2 cup chopped olives
1/4 cup olive brine from a jar of olives
1 1/4 cups warm water
Directions
1. In a large bowl stir together flour, yeast, salt and chopped olives.
2. Combine olive juice with warm water and slowly stir into dry ingredients until a shaggy dough is formed. If dough seems too dry, add a little more water, one tablespoon at a time, until dough is barely wet throughout.
3. Cover bowl with plastic wrap and place in warm place, and let it rise for at least 12 hours but preferably 18 hours. (Next time I plan on punching this down and then doing another rise in the fridge).
4. Place a large piece of parchment paper on counter. Generously flour the parchment paper. Use rubber spatula to turn dough on surface – it will be loose and sticky – this is what you want.
5. Flour hands and gently lift the edges of the dough in toward the center, folding the dough over onto itself to create a round shape. Cover with kitchen towel again and let rise for another 1½ to 2 hours. (I put mine into a proofing basket)
6. Preheat oven to 450 degrees Fahrenheit. Place large Dutch oven in oven while it preheats (about 30 minutes).
7. Remove hot pan from oven. Lift the parchment paper/dough into the hot pot. Cover with lid and put back in oven. Bake for 30 minutes.
8. Uncover and bake for an additional 15 minutes, until outside is golden brown and crispy.
9. Let cool to room temperature before serving.
After initial rise
Ready for the proofing basket
Fresh out of the oven
Tasty!
