Photo: Olive Bread Recipe
Ingredients
- 2 1/2 tablespoons active dry yeast
- 1 1/2 cups warm water
- 1/2 cup plus 2 tablespoons olive oil
- 1/2 cup plus 2 tablespoons white wine
- 2 tablespoons fresh thyme leaves, chopped
- 8 3/4 cups plus 1 tablespoon all-purpose flour
- 1 tablespoon salt
- 10 1/2 ounces black and green olives, pitted
Directions
In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.
Preheat the oven to 350 degrees F.
Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.
Slice as desired and serve warm.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By patrickdouglast...
Apopka, 48
on June 25, 2010
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Pretty much what others are writing about too much flour in the recipe. Go by personal judgment and add the flour as needed otherwise the dough is going to become super dry and not easy to knead. The olives wouldn't stay put and I ended up adding more and more water.
By akm5683_12563139
Chicago, 52
on January 16, 2010
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If you don?t use the amount of flower it calls for and go by feel of the dough then it?s Very Good! Also remember as with ALL bread you must add a lot of humidity to the oven.
By savory_chef_121...
LAKE ELSINORE, 43
on August 31, 2009
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Ok, first there is way to much flour in this recipe. I usually add the flour gradually and just go off the consistancy of the dough. Also, Make sure the your using a good flavored wine and olives for this bread to make the flavors really stand out so that it doesnt just taste like flour. I use a riesling wine for it.
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