olive bread recipe

8 1/4 ounces whole wheat flour. I used 1 tbspn of the coconut sugar and two teaspoons of salt but otherwise kept the rest of the recipe the same. 7 ounces bread flour. Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Today’s bread recipe is an olive bread. Thanks so much for sharing this recipe. I just made the olive bread in this recipe today for the first time. The dried basil adds an additional herbal flavor to the loaf. 12 ounces sponge starter. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Mmmmm, this is yummy. I love kalamata olives and oregano, so I was eager to try a homemade loaf of baked olive bread. After the first round of resting the shaggy dough, you’ll fold in the rosemary and shallot that make this bread so fragrant. This Kalamata olive bread recipe makes a large loaf of bread in a bread machine. A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen’s luncheon with over 200 hungry ladies in attendance. 1 tablespoon kosher salt. For this olive bread, I use the recipe for Artisan Bread as a base. I adjust the amount of flour size the olives add a little extra moisture. It is an easy preparation, and the olives make it an excellent bread to serve with a spaghetti dinner. Equipment: A Banneton (shallow bowl for rising and shaping bread), evenly coated with flour, or a colander lined with cotton dish towel (not terry) that is evenly coated with flour. It has turned out fabulous. No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic. This recipe did not disappoint. https://livingsweetmoments.com/crusty-rosemary-olive-bread-recipe Dough: 1 teaspoon yeast. In Provence this bread is known as fougasse. Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese ; A large Dutch oven with lid or a heavy cast iron or enamel pot with an oven-proof lid; For The Dough: 3 cups all-purpose flour plus extra for flouring surfaces; 2 teaspoons kosher or coarse salt For olive bread, adding two kinds of olives during the first stage of mixing — bright, briny Kalamata olives and buttery Calvestranos — will pack it with maximum olive flavor. Kalamata olives combined with a good extra virgin olive oil will give the bread robust olive flavor, but feel free to add more or fewer olives according to your tastes. Its origin is ancient Rome's flatbreads — including fougasse's better-known cousin, focaccia. 14 1/4 ounces bread flour. Rose really well and tastes terrific. 15 ounces warm water. Great light texture. 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