My mother bought these great big kalamata olives in the market that is about 20 min. drive from my house. Imagine a market like all the exotic markets that you see in all kinds of traveling programs- markets full of spiced and little stores, fish stands, and stands packed with lamb and meat, vegetable and herbs- this market is pretty much the same.
So, after eating almost all of the olives, I had left with a few, and I was looking for some nice recipe for olive bread. I can’t say that this bread is the best olive bread that I’ve made, but maybe with some few adjustments it will be better. If you want to make this recipe, I would suggest reducing the salt and olive oil amounts. The bread was very salty, and it had a very strong flavor of olive oil (or maybe that was to point?).
Rosemary Olive Bread/ bakingsheet.blogspot.com
Cups bread flour3
1 tablespoon sugar
1 tablespoon salt
3/4 cup warm water
1 tablespoon active dry yeast
1/4 cup olive oil
1 1/2 tablespoon coarsely chopped fresh rosemary
1/2-1 cup Kalamata olives, pitted and coarsley chopped
Combine yeast and warm water until yeast becomes creamy, about 10 minutes. Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and add flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic.
Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour.
Preheat oven to 205º C.
Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread lightly with flour, slash the top and put into the oven.
Bake for 35-45 minutes, until bottom sounds hollow when tapped.
Place on a wire rack to cool.Naama