1 tb Active dry yeast
12 oz Black olives
3/4 c Warm water
3 1/4 c Unbleached flour
1/4 c Olive oil
1 1/2 ts Salt
Stir the yeast into the water in a large mixer bowl; let stand until
creamy, about 10 minutes. Add the oil, pitted olives, flour, and salt. Mix
with the paddle for 2 minutes on low speed.
Change to the dough hook and mix 4 to 5 minutes until the olives are well
broken down. The olives will exude their liquid, which will give the dought
enough moisture. If necessary, add up to 1 1/2 tablespoons additional
water.
Finish kneading briefly by hand on a lightly floured surface, adding the
reserverd flour as needed, until the dough is firm. The dough will feel
soft but never smooth.
Place the dough in an oiled bowl, cover with plastic wrap, and let rise
until doubled, 1 1/2 to 2 hours.
Cut the dough in half. Flatten each half of the dough and fold into thirds,
like a business letter. Roll the dough towards yourself, using your thumbs
to guide the dough and create tension in the rolling process.
Roll with both hands to a cigar shape that is plumper in the middle and
tapered at the ends. Place the loaves on oiled baking sheets or peels
sprinkled with cornmeal.
Press the reserved olives hard into the tops. Cover with a towel and let
rise in a warm spot for about 1 hour. The dough should relax and the skin
should not be tight when it goes into the oven.
Heat the oven to 450 F. If you are using a baking stone, turn the oven on
30 minutes before baking and sprinkle the stone with cornmeal just before
sliding the loaves onto it.
Place the loaves in the oven and reduce the heat to 400 F. Bake 35 to 40
minutes. Cool on racks.
This is a good bread without a strong olive taste.
Bread Machine: Follow manufacturer’s directions, using dough setting, then
shape and finish according to recipe.
Yields
1 Servings