Olive bread is often served in fine Italian restaurants and it is delicious. I haven’t ever made it, but I plan to. I found this recipe in my grandmother’s cookbook and will be making it tonight. I can’t wait to see how it turns out.
- 3 cups bread flour
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 egg
- 6 oz warm water
- 2 oz olive oil
- 2 tablespoons fresh rosemary
- 1 cup pitted olives
- Dissolve the yeast in the warm water.
- Combine beaten egg, olive oil, sugar, rosemary and olives and add the yeast/water mixture.
- Add flour and knead for 5 minutes.
- Let the dough rest for 15 minutes.
- Add salt and knead for another 5 minutes.
- Place dough in bowl greased with olive oil. Cover. Let rise for one hour in a warm spot (90F).
- Remove the dough. Knead it a bit. Form it into a ball and place on parchment paper.
- Loosely cover with a towel and place it in a warm spot (90F) for 30 min.
- Pre-heat the oven for one hour at 400F.
- Slash the top of the loaf before baking. Bake for 45 minutes or so on a pizza stone until the loaf registers 180F in the center.
- Remove from the oven and allow to cool for two hours or so before eating.