Mediterranean Black Olive Bread

Mediterranean Black Olive Bread


164 people made this

About this recipe: You can vary the flavour of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

inspired by MARBALET

Serves: 15 

  • 3 cups (375g) bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 1/2 cup chopped black olives
  • 3 tablespoons olive oil
  • 1 1/4 cups warm water (45 degrees C/110 degrees F)
  • 1 tablespoon cornmeal, or polenta

Prep:30min  ›  Cook:45min  ›  Extra time:1hr45min proofing  ›  Ready in:3hr 

  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 260 degrees C (500 degrees F).
  5. Gently turn loaf out onto a sheet tray that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 260 degrees C (500 degrees F) for 15 minutes. Reduce heat to 190 degrees C (375 degrees F). Bake for 30 more minutes, or until done.

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