Olive Loaf

  • 75
    mins.
  • 45
    mins.
  • 120
    mins.
  • 08

Transform an ordinary white loaf into something special! Olives add a depth of flavour to this rustic bread recipe. This loaf is crusty, chewy and filled with the goodness of our Kalamata and black olives. The interior crumb is light-textured, aromatic and packs a pocket of flavour with every bite.

Ingredients

Directions

  1. Preheat oven to 450°F.
  2. Knead all the ingredients in a large bowl (except for olives and peppers) together for about 5 to 7 min. on lightly floured surface.
  3. Place in bowl covered lightly with plastic wrap for about 30 min. or until dough is doubled in size.
  4. Remove wrap and place dough on lightly floured surface. Flatten dough slightly in a circle and place olives and peppers on dough. Knead mixture into the dough, adding a little flour if it gets too sticky. Knead until ingredients are incorporated and dough is smooth again.
  5. Place dough back in bowl and lightly cover with wrap. Let rise again until doubled (about 30 min).
  6. Remove dough and knead again for 5 min. Let rise again for final time until doubled.
  7. Lightly grease baking sheet with olive oil and sprinkle in a little cornmeal.
  8. Remove dough from bowl and form into a roundish shape. Top with extra olives (optional). Place on baking sheet and bake for 15 minutes.
  9. Lower temperature to 375°F and let bake for another 30 mins until golden and crisp.