Mediterranean Black Olive Bread Recipes

Steps:

• 1. Prepare flavor ingredients...2.25 oz (1can) sliced black olives, fill same can with pimento stuffed green olives and cut in half, fill same can with pitted kalamata olives and cut in thirds, zest 1 lemon and set aside.
• 2. In a 3-4 qt glass mixing bowl add 3 cups bread flour, 1 1/2 tsp salt, 1/4 tsp instant yeast, 1 tsp dried thyme 1 Tbsp extra virgin olive oil and stir ingredients.
• 3. Add the flavor ingredients and the 12 oz of cool tap water. Stir just until the dough comes together and away from the sides of the bowl. Cover the bowl with plastic wrap and place on your counter to proof for 8 to 24 hrs.
• 4. When you're ready to make the bread, flour your work surface and roll the dough out. Flour you hands and flatten the dough slightly, folding the dough on itself forming a ball. Divide the dough into two portions.
• 5. Then (one portion at a time) roll dough on work surface (dusting with flour as needed) form a long loaf and place on parchment paper. Cover each loaf with a lint free towel and let it proof for 1 to 2 hrs while the oven heats up.
• 6. Move oven rack to lower third of oven and place baking vessel in oven and preheat to 450 degrees F. When oven has come to temperature, remove baking vessel from oven, use the parchment paper to lift the dough up and place it in the baking vessel, score (optional) and bake for 25 minutes with the top on and 5 minutes with the top off.
• 7. 30 to 45 minutes later gently turn the loaf out on work surface and place on cooling rack. Repeat process for the second loaf.

Steps:

• In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
• Turn out dough on a floured board.
• Knead until smooth- about 5 to 10 minutes.
• Let rise about 45 minutes, until it doubles in size and punch down.
• Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
• Round the dough on kneading board.
• Place dough 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 450 degrees.
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 450 degrees F for 15 minutes.
• Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

Steps:

• 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.
• 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.

Steps:

• Place the ingredients, except olives, in the bread pan in the order recommended by your machine's manufacturer.
• Process on the appropriate cycle.
• Add olives at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• I prefer to make it with the dough cycle; shape it in 2 loaves and let is rise for 30 minutes.
• Bake in a pre heated375* oven for 30 minutes.
• Option:.
• Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese Olive Bread; fantastic.
• Tip:.
• For my bread to rise, I heat 2 cups of water in microwave for 5 minutes; this creates steam. Leave water in microwave. Sit your bread in microwave OFF for 30 minutes.Your bread will rise really nice.