Olive Bread Recipe
You will need:
- 1 cup of warm water
- 1 package of active dry yeast
- 1 teaspoon of sugar
- 3 cups of unbleached, all-purpose flour
- 1.5 teaspoons of sea salt
- 1/2 cup of extra virgin olive oil
- 2 cups of coarsely chopped kalamata olives
Mix together the warm water, yeast and sugar. Let stand for 10 minutes.
Mix flour and salt in another bowl. Make a hole in the center of the flour mixture. Pour in the yeast mixture, olive oil, and chopped olives. Mix well until all ingredients are combined.
Knead for 10 minutes, sprinkling with more flour as needed to keep the dough from sticking. Place in a bowl greased with olive oil, cover with a damp cloth, and place it in a warm, draft-free place to rise for one hour until doubled in size.
Knead the bread again and place it on a cookie sheet greased with olive oil. Cover and let it double in size again.
Fill a metal pan with water and place it on the lowest rack of your oven. Preheat your oven to 400 degrees.
Gently brush the top of the dough with egg yolk and score the dough with a knife three or four times.
Bake on the middle oven rack for 45 - 50 minutes until golden brown.