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Olive Bread with Garlic (From How Bread Works: Its ingredients and their symbiotic relationship, 11-12/05)

baked goods
Joe George
Prep Time
3-4 hours
Number of Servings
makes 1 loaf
1 1/4 cups water
3 teaspoons yeast
3 cups unbleached bread flour, divided
2 teaspoons kosher salt
2 tablespoons virgin olive oil
2 teaspoons minced garlic
1/2 cup kalamata olives, pitted and chopped
1 tablespoon cornmeal

Combine the water, yeast and 1 cup of flour; stir to form a batter. Allow to ferment for 1 hour. Add the remaining 2 cups of flour along with the salt, olive oil, garlic, and olives. Mix then knead the dough for 10-12 minutes. Place the dough in a bowl at room temperature, cover it with plastic wrap, and allow it to ferment for 1 - 1 1/2 hours. Dust a baking sheet with the cornmeal. Remove the dough from the bowl and gently shape it into a ball. Place it on the baking pan and cover with a towel. Allow it to rise for 1 hour. Position the oven rack to the center of the oven and place a shallow pan of water directly on the oven floor. Preheat the oven to 425F. Using a sharp knife, slash the loaf and put it in the oven. Bake the bread for about 20-30 minutes. Remove it from the oven and place it on a wire rack or towel to cool before slicing.