- 1 1/4 cups warm water
- 2 tablespoons white sugar
- 2 teaspoons active dry yeast
- 3 cups bread flour
- 1 (6 ounce) can sliced black olives, drained
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- 1 tablespoon butter, divided
- 1 tablespoon cornmeal
- Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
- Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
- Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
- Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
- Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
- Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.
05/19/2018
recipepes.com
Black Olive and Mediterranean Spice Bread, recipe
PT15M
PT1H
5
455 calories
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