1,000 (7) years ago, I made a Kalamata Olive Bread. This is a remarkably different olive bread! It’s super soft, and light, and uses both black and green olives. Normally I don’t like the green ones, but once they’re cooked in the bread here they’re good. I definitely recommend it giving it a go!

Ingredients:

• 2 1/2 – 3 cups bread flour (divided)
• 1 package dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup hot water (120-130 degrees)
• 2 eggs
• 2 tablespoons butter, room temperature, cut into several pieces
• 1 tablespoon olive oil
• 1/2 cup green pimento-stuffed olives
• 1/2 cup pitted black ripe olives
• 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water.

Using your spoon, draw the flour into the water to combine.

Add the eggs and stir vigorously until they have been absorbed.

Add the butter and oil, and beat until the mixture is smooth and silky. At this point, I actually had to just start working the mixture by hand.

Well heck.

Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl.

Getting there…

Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Not a huge dough ball, but it does rise a bunch in the oven!

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes.

Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough.

Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet.

Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick.

Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk.

Bake 45 minutes, or until richly brown.

A totally different looking loaf!

Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.

Italian Olive Bread

From The Complete Book of Breads, as slightly adapted by the person I borrowed the book from!

• 2 1/2 – 3 cups bread flour (divided)
• 1 package dry yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup hot water (120-130 degrees)
• 2 eggs
• 2 tablespoons butter, room temperature, cut into several pieces
• 1 tablespoon olive oil
• 1/2 cup green pimento-stuffed olives
• 1/2 cup pitted black ripe olives
• 1 egg yolk, beaten

In a larger bowl, combine 2 cups of the flour, the yeast, sugar, and salt, and stir together with a wooden spoon. Form a well in the flour and pour in the hot water. Using your spoon, draw the flour into the water to combine. Add the eggs and stir vigorously until they have been absorbed. Add the butter and oil, and beat until the mixture is smooth and silky. Stir in an additional 1/2 cup of the flour, and as much additional flour as needed until the dough stirs into a ball that pulls away from the sides of the bowl. Turn out onto a floured surface and knead aggressively until smooth and elastic, about 8 minutes.

Place the kneaded dough into a greased bowl and let rise until doubled, about 90 minutes. Once risen, punch down and turn back out onto lightly floured surface. Pat out to a 14″ square, then let it rest 3-4 minutes while you drain the olives.

Spread the olives over the dough square, pressing them lightly into the dough. Roll up the dough from one side, like a jelly roll, then place seam-side-down on a greased or lined baking sheet. Tuck the ends over underneath the roll, then press the whole thing down gently to shape into an oval about 2″ thick. Cover with waxed paper or saran wrap and set aside to rise until puffy, about 30 minutes. Meanwhile, preheat the oven to 350 degrees.

Uncover the risen loaf and brush with the beaten yolk. Bake 45 minutes, or until richly brown. Cool on a wire rack at least 10 minutes, then enjoy warm or cooled to room temperature.