I love olive bread but either it’s hard to find at stores or it’s almost $10 a loaf! I came across this recipe and wanted to try it out so I could solve my olive bread crisis. It turned out fast, easy, and delicious all the things I was looking for yaaa:
- 1 1/2 teaspoons instant yeast
- 2 3/4 cup all-purpose flour
- 1 cup lukewarm water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons olive oil
- 1/2 cup pitted, chopped Kalamata olives
- Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won’t release from the sides of the bowl.
- Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
- Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
- Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
- Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
- Let cool completely on a wire rack before slicing.
***Note I actually used a dutch oven to bake my bread so it’s more like using a stone oven. I preheated the oven 475 degrees Fahrenheit, 30 mins before the dough was done rising I put the dutch oven in with the lid. After 30 mins I put the dough in dutch oven lid on baked for 30 mins. Remove the lid and let bake for another 15 mins.