Olive Loaf

Yields8 ServingsPrep Time1 hr 15 minsCook Time45 minsTotal Time2 hrs

 3 cups Best For Bread flour
 1 tsp sea salt
 2 tbsp yeast
 3 tbsp cornmeal
 3 tbsp EVOO
 1 tbsp Italian seasoning blend (optional)
 2 tbsp sugar
 1 cup warm water
 ½ cup Sardo Sliced Kalamata Olives
 ½ minced red pepper and green jalapeño pepper (optional)
 1 cup Sardo Pitted Sundried Black Olives

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.

 

Ingredients

 3 cups Best For Bread flour
 1 tsp sea salt
 2 tbsp yeast
 3 tbsp cornmeal
 3 tbsp EVOO
 1 tbsp Italian seasoning blend (optional)
 2 tbsp sugar
 1 cup warm water
 ½ cup Sardo Sliced Kalamata Olives
 ½ minced red pepper and green jalapeño pepper (optional)
 1 cup Sardo Pitted Sundried Black Olives

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.

Olive Loaf