I wish you could not only smell, but taste this delicious Mediterranean Olive Bread that just came out of the oven. It is filled with brine-soaked Mediterranean olives. When we entertain and host gatherings at our house, my favorite thing to serve is a cheese board. It keeps guests occupied, while I am tidying up loose ends with the dinner preparations. This Mediterranean Olive bread is a great compliment to be nestled alongside the assortment of goodies displayed on the cheese board. It pairs especially well with a good french brie.

I really wish I could rid the thought some people have of not being able to bake their own bread. This is such a simple recipe with only five main ingredients. I know how easy it can be just to buy bread from the store, but if you want good bread, it may cost you some serious mullah. Just finding olive bread can be a daunting task. You really should try to make a loaf for yourself. You’ll be overcome with pride and develop a serious kitchen swagger while you serve it with your next dinner, or better yet … a cheese board. If you would like to see how I incorporated this delightfully, salty Mediterranean Olive Bread into my cheese board, click this blog post

What all do I love about this bread? What don’t I! First off, the smell of baking bread … mmmm.  The texture, the coarseness, the sound, and the chew factor. Did I get you with that last one? The chew factor is what I call the burnt-tasting ring around the edge of the bread. If you like smoked brisket or ribs, you know what I’m talking about, with that smoke ring that appears. It’s the same concept with the edge of this bread. I love it! I hope you get a chance to make it and love it, as well! Enjoy!

5.0 from 1 reviews

Mediterranean Olive Bread

 

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Author: Tracy Hensel

Recipe type: Breads

Ingredients

• 3 cups bread flour, plus extra for dusting your work surface
• 1 pack Yeast
• 1½ tsp. salt
• 1½ cups warm water
• 1¾ cups mixed olives, pitted and roughly chopped
• 1 T. olive oil to coat the resting bowl
• cornmeal for dusting

Instructions

1. Lay a clean kitchen towel on a cookie tray and dust liberally with corn meal. Set aside with another towel beside it. You will also need a large dutch oven or heavy ceramic pot with a lid
2. Combine the flour, yeast and salt together in a large bowl
3. Add the warm water and gently mix together with your hands until the dough starts to come together
4. Take the dough out of the bowl and knead very gently into a ball shape
5. Coat the bowl with the olive oil and return the dough into the center of it
6. Cover and seal well with plastic wrap. Let it sit until it doubles in size
7. Once it has risen, take it out of the bowl and lay it on your table. Roughly press the dough into a flat circle and sprinkle about half of the olives on top.
8. Fold the dough over on itself, hiding the olives and press down again to form a flat shape
9. Lay the rest of the olives onto the dough and fold again, this time forming another ball shape.
10. Lay the dough onto the cornmeal dusted towel, seam side down
11. Dust the top of the dough with some extra cornmeal and cover with the second towel
12. Let rest until it's almost doubled in size again
13. Watch it closely and when you see that it's almost ready, preheat your oven to 450 degrees and place the empty pot into it
14. When the oven has reached it's temperature, take off the top towel and using a sharp serrated knife, cut two slits across the top of the dough
15. Take the pot out of the oven and very carefully lift and drop the bread into the pot
16. Place the lid on and put it back into the oven. Bake for 30 minutes
17. After 30 minutes, take the lid from the pot and bake for a further 20-30 minutes and the crust is golden and crispy.
18. Let cool before slicing

Notes

Rising times may vary due to environment and temperature of the surroundings. Heat will speed up the process, so small warm areas are great for letting the bread rise. enjoy!

3.5.3208