French Olive Bread

Servings: 2

1 1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 tablespoon sugar
1 1/8 teaspoon dry active yeast
1/2 cup warm water
1/4 cup + 2 tablespoon chopped black olives
1 teaspoon oil

In half-cup warm water add the sugar and yeast, stir to dissolve.
In a bowl, sift or whisk the flour with salt.
Add the yeast mixture, and oil to the flour and knead until smooth for 10 minutes by hand.
Dry the olives with a kitchen towel and add to the dough, knead just to combine.
The dough might get sticky now, so add little flour and knead until the dough is no more sticky and smooth.
Cover dough and let it rest for 1 hour and 15 minutes.
Punch the dough to take out all the air. Roll the dough to a log around 13” long.
Place on the baking sheet and let it rise again for 40 minutes. Make light cuts on the loaf (score the loaf).
The oven must be pre-heated to 400F, bake the loaf for 16 minutes, and then let it cool on a cooling rack.

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