Recipe courtesy of Christopher Whitehead
Olive Bread
- Level: Intermediate
- Yield: 1 loaf, about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1464
- Total Fat
- 48
- Saturated Fat
- 7
- Carbohydrates
- 217
- Dietary Fiber
- 12
- Sugar
- 1
- Protein
- 32
- Cholesterol
- 0
- Sodium
- 1204
- Total: 2 hr 50 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 30 min
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.