Mediterranean Black Olive Bread recipe
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Ingredients
- 3 cups bread flour 2 teaspoons active dry yeast 2 tablespoons white sugar 1 teaspoon salt ½ cup chopped black olives 3 tablespoons olive oil 1 ¼ cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal
Nutrition Info
- 138.4 caloriescarbohydrate: 22.5 gcholesterol: : -fat: 3.7 gfiber: 0.9 gprotein: 3.6 gsaturatedFat: 0.5 gservingSize: -sodium: 197.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Mediterranean Black Olive Bread
Directions
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In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.