Mediterranean Black Olive Bread

Recipe View 5 mins In a large bowl, combine the bread flour, active dry yeast, white sugar, salt, chopped black olives, and olive oil. Gradually add the warm water, mixing until a shaggy dough forms. (5 minutes)

Recipe View 10 mins Turn the dough out onto a lightly floured surface. Knead for 5 to 10 minutes until the dough becomes smooth and elastic. (5-10 minutes)

Recipe View 45 mins Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 45 minutes, or until doubled in size. (45 minutes)

Recipe View 10 mins Punch down the risen dough to release the air. Knead it again on a floured surface for another 5 to 10 minutes. (5-10 minutes)

Recipe View 30 mins Return the dough to the bowl, cover, and let rise for approximately 30 minutes, or until doubled in size again. (30 minutes)

Recipe View 30 mins Gently round the dough on the kneading board to form a loaf. Prepare a bowl by lining it with a lint-free towel generously dusted with flour. Place the dough upside down into the prepared bowl and let it rise until doubled in size. (30 minutes)

Recipe View 15 mins While the bread is rising for the third time, place a pan of water on the bottom rack of the oven. Preheat the oven to 500 degrees F (260 degrees C). (15 minutes)

Recipe View 1 mins Carefully turn the risen loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

Recipe View 45 mins Bake at 500 degrees F (260 degrees C) for the first 15 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and bake for an additional 30 minutes, or until the loaf is golden brown and sounds hollow when tapped. (45 minutes)

Recipe View 1 mins Let the bread cool on a wire rack before slicing and serving.