A loaf that's crusty on the outside, soft on the inside, with the taste of olives and olive oil.
Overnight, mix together and set aside, covered:
white flour, 3 cups
yeast, half teaspoon or 5 gms
salt, teaspoon
water, 1 cup
Next morning, add and mix well together:
flour, 3 cups (2 white, 1 whole wheat or combination)
water, 1 cup
Rosemary, 1- 2 teaspoons
Knead well, dusting with flour until the dough is not sticky.
Set aside for one hour while you cut up some black olives and dehydrate (about 10 minutes) in a hot oven. I use Lindsay's canned pitted black olives, drained and chopped - use as much or as little as you like from a 6 oz can. Cool well.
After one hour, dust your hands with a little flour and knead the olives into the dough.
Put two tablespoons olive oil into a cast iron pot and swirl around. Flatten dough in the pot and turn over once, so that it is coated with olive oil.
Cover and set aside to rise for two more hours.
Heat oven to 420F.
Bake the bread for 45 minutes to an hour. After half an hour, you can turn the bread out and return to the oven at reduced heat (370). Or you can leave the bread in the pot for the whole baking time.
Cool before slicing: for circular bread, cut it in half first; then slice perpendicular to the first cut.
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| Olive bread, with tomatoes chopped in balsamic vinegar, olive oil and basil |
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| Baked in a round iron pot, a bread that looks like the moon |
Overnight, mix together and set aside, covered:
white flour, 3 cups
yeast, half teaspoon or 5 gms
salt, teaspoon
water, 1 cup
Next morning, add and mix well together:
flour, 3 cups (2 white, 1 whole wheat or combination)
water, 1 cup
Rosemary, 1- 2 teaspoons
Knead well, dusting with flour until the dough is not sticky.
Set aside for one hour while you cut up some black olives and dehydrate (about 10 minutes) in a hot oven. I use Lindsay's canned pitted black olives, drained and chopped - use as much or as little as you like from a 6 oz can. Cool well.
After one hour, dust your hands with a little flour and knead the olives into the dough.
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| Olives and rosemary to be added to dough |
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| Knead and fold dough to a smooth rounded shape |
Put two tablespoons olive oil into a cast iron pot and swirl around. Flatten dough in the pot and turn over once, so that it is coated with olive oil.
Cover and set aside to rise for two more hours.
Heat oven to 420F.
Bake the bread for 45 minutes to an hour. After half an hour, you can turn the bread out and return to the oven at reduced heat (370). Or you can leave the bread in the pot for the whole baking time.
Cool before slicing: for circular bread, cut it in half first; then slice perpendicular to the first cut.
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| Best way to slice a circular bread |
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| Slightly higher oven temperature gives this sunburned colour |
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