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Thursday, January 6, 2011

Crusty Olive Bread

Getting a warm, flavorful , crusty loaf of bread from a bakery can be difficult unless you go first thing in the morning.  Busy bakeries will bake more than once a day but you need the right timing to get that "hot out of the oven" bread.
If I told you that you would never need to go to the bakery again, would you believe me?  Yes, it's true!  Don't think you need to wake up at 4am to get started on this either because it really is easy as easier than pie!
A few simple ingredients will get you on your way to artisan quality, bakery style bread.  With a total of about ten minutes of prep time and some time for the dough to rise you will be a pro bread baker.  The aroma will fill your home with that heavenly fresh baked bread scent that grabs a hold of you in a warm and comforting embrace.
This recipe contains olives but you can substitute it with many ingredients like roasted peppers, hot peppers, caramelized onions, cheese or just leave it plain. Another great thing is, this recipe makes enough dough for 3 regular sized loafs or 2 large loafs.  So you can bake fresh bread for up to 3 days.  Simply keep the dough in the refrigerator and take a piece each day to use for baking.


4 cups all purpose flour
2 1/2 cups whole wheat flour
1 1/2 Tbsp salt
1/1/2 Tbsp instant yeast
3 cups warm water
*optional*  3/4 cup chopped Kalamata olives or other ingredient (peppers etc...)
In a large container add salt, yeast and warm water then gently stir together.
Now add all purpose and whole wheat flour.
Add pitted and chopped olives and begin gently mixing with a sturdy spoon until a dough forms and no dry flour is visible.  The dough will form quickly and become stiff . DO NOT OVER MIX!
This is the dough after about 20 seconds of stirring.  No kneading is necessary!  Cover with a lid and refrigerate for 2 hours or use the next day.
Pre heat your oven to 375f and place a metal pan on bottom shelf.  Meanwhile remove dough from refrigerator and take a piece large enough to make a loaf ( a good handfull).  Sprinkle with flour and gently form a round or long loaf.  Place on a baking sheet lined with parchment paper and sprinkle paper with flour.  Allow loaf to rise for 35 minutes while oven is pre heating.
 After the loaf has risen, sprinkle it with a little more flour and score some lines or an X about 1 inch deep across the top. The flour keeps your knife from sticking to the dough and also helps achieve the nice color when baking.
Place loaf in the oven on a middle rack and pour 2 cups of water in the hot pan below it. Quickly close the oven door.  Bake bread for 40 -60 minutes, depending on size of loaf or until it becomes golden brown and crispy.
Once bread has cooled slightly it is ready to enjoy. Eat it on its own, buttered or top with your favorite ingredients.
 The dough will keep for 4 days if refrigerated and covered.

recipe adapted from...


Mary said...

What a gorgeous bread. This really sounds terrific and I love the step-by-step you provided for us. Have a great day. Blessings...Mary

Pegasuslegend said...

I just gained ten pounds your loaf was devoured by me!

whozyerdanny said...

Thanks, one thing is for's hard not to eat the whole thing!

Line said...


Pegasuslegend said...

I can also eat tapenade all day long this is perfect with it!

Rich Fletcher said...

This looks wonderful Danny! Ill have to give it a try on my next baking day ( I'm hoping that is tomorrow )
Will let you know how it turns out.

Karen said...

Beautiful loaves of bread! I like the olives in there. I got all gung-ho on Artisan Bread in 5 a while back and then quit making it. Looks like I'll have to start up again!

Diane-The WHOLE Gang said...

Man this makes me miss bread. You're the first person to do that in years. Looks amazing.

The Enchanted Cook said...

Danny - this is so funny - I was totally going to make olive bread soon! I pulled out a very old Bon Appetit cookbook of mine (from the late 90's) and saw a recipe for it that I wanted to try. I love the way yours came out and especially with the toppings you put on there. Yum!

John N said...

Guess what I'm doing this weekend? :D

Loller Coaster said...

I just made this bread tonight and the results were OUTSTANDING! I am looking forward to experimenting with different flavours - thank you so much for sharing this excellent recipe!!!


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