

Ingredients:
- 3 1/4 cups bread flour
- 2 tbsp semolina or cornmeal
- 1 1/2 tsp salt
- 1 1/2 tsp yeast
- 2 tsp dry thyme
- zest of 2 lemons
- 1 1/2 cups sliced olives, well drained. This could be mix of black olives, pitted sliced Kalamata olives, stuffed green olives, etc.
- 6-8 slices pickled jalapeno (optional)
- 1 1/4 cups water
- 1 tbsp olive oil
Method:
- Drain the olives, slice and put aside
- Chop jalapeno into small pieces and add to the olives
- If kneading by hand, in a mixing bowl add dry ingredients – bread flour, dry thyme and yeast
- Then add wet ingredients – combine water, salt, lemon zest, chopped olives and jalapeno and knead for 5-6 minutes to form a smooth ball
- If kneading using bread maker dough cycle, in the bread maker bowl add wet ingredients – water, salt, lemon zest, chopped olives and jalapeno
- Then add dry ingredients – bread flour, dry thyme and yeast and knead for 10-15 minutes
- Select a large bowl for proofing the dough – dough volume will increase at least twofold
- Evenly grease bowl with 1/2 tbsp olive oil, transfer the dough into bowl and coat the dough with another 1/2 tbsp olive oil
- Cover bowl and keep in warm area for 4-5 hours. If using yogurt maker to keep the dough warm, place something between bottom of bowl and heated yogurt maker surface to avoid overheating base of bowl
- Once dough has doubled in size, on flat countertop, sprinkle 1 tbsp semolina / cornmeal, and gently roll the dough in it
- Place dough back in bowl, cover with moist cloth and let it rest for another 30 minutes
- Select a baking bowl with lid, put the bowl and lid in the oven and preheat oven to 450 F
- Once oven is ready, carefully take out the heated bowl
- Place the dough on parchment paper and place the parchment paper with dough in the heated bowl
- Evenly sprinkle the balance 1 tbsp semolina on the dough and make 2 long cuts on the top of the dough
- Cover the bowl with its lid and put it to bake in the oven
- Bake covered for 30 minutes
- Remove the lid and bake for another 25-30 minutes till the crust is lightly brown
- Test with a skewer that bread is fully baked
- Remove from oven and let loaf cool on cooking rack for an hour or so before cutting and enjoying it with your favorite soup or stew
Serves: 4-6
Inspiration sources:
https://foolproofliving.com/olive-bread-recipe/
https://foodnessgracious.com/mediterranean-olive-bread/
https://www.oliviascuisine.com/mediterranean-black-olive-bread/
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