Description
You can vary the flavor of this bread with your choice of olive – Kalamata, Amfisa, Arbequina, Niscoise … … ….
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
Instructions
- In a large bowl
- mix together flour
- yeast
- sugar
- salt
- black olives
- olive oil
- and water.
- 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.
- 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.
- 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).
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- 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.
Servings: 15