Olive Bread
This recipe makes two loaves of bread packed full of olives. They are perfect for dinner and delicious for sandwiches the following day.
Ingredients
- 1 T Instant Yeast
- 185 grams Warm Water 100F°/38C°
- 55 grams Extra Virgin Olive Oil
- 360 grams Pitted Green and Black Olives I used black and green greek olives in brine seasoned with oregano and bay leaf.
- 25 grams Whole Wheat Flour
- 460 grams All Purpose Flour
- 7 grams Sea Salt if using unsalted olives, increase salt to 9g
Instructions
SCALING
- Scale all ingredients using a digital scale.
- Check the temperature of the water (100F°/38C°)
MIXING
- In the bowl of an electric mixer, mix the yeast and the warm water, set aside until foamy.
- Add olive oil to the water & yeast mix.
- Add the whole wheat, all purpose flours and salt to the bowl of the mixer.
- With the dough hook, mix on low for 1-2 minutes until a rough dough is mixed.
- Add the chopped olives and mix on level two for 5 minutes.
- Dough is done mixing when olives are combined and dough is sticking to the dough hook but pulled away from the sides of the bowl. If some olives do not mix all the way in, no worries, you will knead them in by hand.
- Dump dough onto a floured work surface. Knead dough about 30 seconds until a cohesive dough ball is achieved, working in any loose olives. The ball will not be as smooth as plain bread, this is okay as the olives create a rough surface.
BULK FERMENTATION
- Set dough ball into a container or bowl that is sprayed with oil to prevent sticking. Cover and set aside to rise until doubled.
FOLDING/PUNCHING
- Dump dough onto a floured work surface. Express some air out of the dough by gently pushing on it with floured fingers to flatten into a square.
- Roll the dough up loosely and turn it over so the seam is below.
BENCH REST
- Cover the dough with a clean kitchen cloth and allow it to rest for 10 minutes.
DIVIDING
- Cut the dough in half, using a digital scale weigh each half to ensure they are even weights.
MAKE UP AND PANNING
- Flatten one half of the dough into a 5"x7" (12cm x 17cm) rectangle. Then roll the dough away from you into a log. Pinch the seam closed.
- Turn log over so seam side is on the bottom. Tuck the ends of the dough under the log. Roll the log gently back and forth so that the ends are slightly narrower than the middle.
- Place the log onto a half sheet pan lined with parchment paper (I use perforated pans which keep the bread from sticking). Repeat with the second half of dough.
- Place the second log on the pan so there is about 4 inches space in between the two logs.
PROOF
- Cover the shaped dough with a piece of plastic wrap sprayed with oil or a damp kitchen towel. Set aside to proof until doubled in size.
BAKING
- While dough is proofing, place a round cake pan full of cold water on the bottom rack of the oven. Place second rack in the middle of the oven. Preheat oven to 425 degrees.
- Once the loaves have doubled in size, remove the plastic wrap. Spray or lightly coat the bread with olive oil. Cut three diagonal slashes across the top of the proofed dough.
- Carefully open the oven (the steam may be hot from the pan full of water). Place the baking pan on the middle rack in the oven.
- Bake for 15 minutes, turn, then bake 15 minutes more until the outside of the loaves are golden brown.
COOLING
- Cool the bread for 20 minutes before slicing.
STORING
- After the bread has completely cooled, it can be stored in a plastic bag on the counter for two days. Bread can be sliced and frozen for later use.
