Happy end of the longest month ever! Why why WHY does January drag on for ages?! I don’t know about you, but I have so much to look forward to in the upcoming month, and I’ve been eager for it to arrive.
Since this olive bread speaks for itself, I will give you a tiny story before jumping straight to the goodies. Every year, my mom and I (and sisters and grandparents) go to the holiday markets at the high schools in our town, back at home. This one vendor sells these massive bread like bagels, and we always get the Olive one. SO good! This year, me and the lady got into it and she was trying to tell me how bread was made, and how bread is never vegan. Whaaaaat?! False (*in Dwight Schrutes voice*). WELL, you know I went home and made my own so I could have something just as good, and fresh outta the oven.
Here I have for you a bread full of years + years of holiday memories, and only made with love. No additives, no preservatives, and definitely non of that negativity I got when I was told I didn’t know what I was talking about. Forever bitter. Mwahaha
AND fresh olives are by far a must! Unless your my sister Fawn, who asked “what happens if you bite into a olive? I hate olives.”.. then this bread is def not for you ;)
Thanks for reading! Enjoy xx Sam
I N G R E D I E N T S:
3 cups of all purpose flour
1 cup of pitted kalamata olives, chopped/sliced
1 tsp of active yeast
1/2 Tbs of Sea Salt
1 1/2 cups of warm to touch water
Optional toppings: Fresh basil & almond ricotta
COMBINE: Begin by adding your flours, yeast, and salt together in a large mixing bowl. Mix well to combine, and then toss in your olives- combine well. Next, slowly add in your warm water. With a wooden spoon, gently fold all together so a loose dough begins to form. It’s going to be very lumpy and messy which is totally fine- it will smooth out when it rises! Cover with plastic wrap or a towel, and put it in a warm spot to rise for 5 hours.
OLIVE DOUGH: After about 5 hours, your dough has risen a lot! On a super floured surface, take your dough out of the bowl but maybe use a rubber spatula as it is very sticky. Gently knead/fold your bread for just a few seconds with some additional flour just to get it less sticky/more manageable, and remove any little lumps that may be present. NOW, in a greased bread tin or floured proofing bowl, plop your dough in and cover again for about 45 minutes to an hour. Make sure it's again kept warm with a dish towel, and in a warm spot so it can have its final growth spurt.
COOK!: You can cook 2 ways- in a bread tin, or in a dutch oven. If cooking in a dutch oven, preheat your oven to 450° fahrenheit with your dutch oven (lid on) in the oven while its heating. After 30 minutes, your oven should be heated well, and your dutch oven will be piping hot! Take your risen dough, plop on a sheet of parchment, and carefully place in your pot. Cover, and bake for 30 minutes. Remove lid, and cook for an additional 10 to crisp around the top and edges. There ya have it!
If you want to bake in a pan, just plop in a loaf pan uncovered for 30-35 minutes, until golden. Take it out, let bread cool- and serve. Either way you serve it, it’s bound to be a crowd pleaser :)