- 3 cups bread flour
- 2 tsp active dry yeast
- 2 tbsp white sugar
- 1 tsp salt
- 1/2 cup chopped Greek or Kalamata olives
- 3 tbsp olive oil
- 1 1/4 cups warm water (110 degrees F/45 degrees C)
- 1 tbsp cornmeal
Note: Knead by hand or with a heavy-duty dough mixer (not a bread machine).
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C). Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. With a sharp knive make two or three shallow decorative cuts across the top of the loaf. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
© 2007 – 2009, Crouton deMenthe. All rights reserved.
About Crouton deMenthe Amateur cook and barbecue fanatic.