Mediterranean Olive Bread
Moist & very flavorful, this colorful Mediterranean Olive Bread is a delicious choice to serve during the Holidays or any special occasion!
Ingredients
- 2 1/4 tsp. active dry yeast
- 1 cup lukewarm water (between 105-110ºF)
- 1 tbsp. honey tips & tricks
- 3 cups bread flour
- 1 tbsp. dried rosemary, chopped
- 1 tsp. garlic powder
- 1 tsp. aleppo pepper
- 1/2 tsp. ground Himalayan pink salt
- 3 tbsp. olive oil, plus more for bowl, top of dough and cast iron pan tips & tricks
- 1/2 cup Manzanilla stuffed green olives, sliced
- 1/2 cup black olives, sliced
Directions
- In the bowl of a stand mixer, add yeast, water and honey. Stir and let it sit for 10 minutes until foamy.
- Meanwhile, in a medium bowl, combine bread flour, rosemary, garlic powder, Aleppo pepper and sea salt; whisk until well blended and set aside.
- To the yeast mixture, add oil and 2 cups of the flour mixture.
- With the dough hook attachment, process on speed 2 for 2 minutes. Increase to speed 3 and add 1 tbsp. at a time of the flour mixture to help release the dough from the sides of the bowl.
- When the dough clings around the hook, increase to speed 4 and knead for 4 minutes.
- Transfer the dough to a lightly floured work surface. Sprinkle on some of the remaining flour mixture and knead a little before stretching to a rectangular shape.
- Add ¼ cup each of green and black olives. Knead again, getting all the olives in before adding the rest (if it’s sticky or wet, add more flour).
- When it’s done, form a ball by folding under – if there are leftover olives on the work surface, stick them on.
- Place the dough in a lightly greased large bowl and swirl it to coat with oil. Lightly drizzle some oil over the dough, about ½ tbsp., and cover with a light dish towel.
- Transfer to a draft-free spot such as an oven (temperature off). Let it rise until it triples in size, about 2 hours.
- A couple of hours later, remove it from its spot and transfer it back to a lightly floured work surface. Sprinkle on some of the remaining flour mixture, fold it over and knead briefly. Pull the dough under forming a ball again.
- Drizzle some oil in a 12-inch round cast iron pan and using our clean hands, coat the sides and bottom evenly.
- Place the dough ball in the prepared cast iron pan, cover with a dish towel and transfer to its draft-free spot. Let it rise until it doubles in size.
- 60 minutes later, remove it from its spot and set the temperature to 350ºF.
- Drizzle a little bit more oil over the dough and gently spread it so it covers the surface.
- Transfer to the preheated oven and bake until light golden brown, about 35 to 40 minutes.
- Remove from the heat and let the bread cool off before slicing, about 30 minutes.