Olive Bread
Nutrition
Calories: 86.77 kcalCarbohydrates: 14.08 gProtein: 2.22 gFat: 2.52 gSaturated Fat: 0.4 gSodium: 280.09 mgFiber: 1.24 gVitamin A: 0.85475 IUCalcium: 41.33 mgIron: 1.23 mg
Ingredients
- 2-1/2 cups white bread flour
- 1/2 cup whole-wheat flour
- 1/4 oz envelope easy-blend dried yeast
- 1/2 tsp salt
- scant 1 cup lukewarm water
- 1 tbsp extra-virgin olive oil plus extra, for brushing
- 1 cup pitted black and green olives coarsely chopped
Instructions
- Lightly grease a baking sheet. Combine the flours, yeast and salt in a large bowl and make a well in the center.
- Add the water and oil to the center of the flour and mix to a soft dough. Knead the dough on a lightly floured surface for 8 - 10 minutes, until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and let rise, in a warm place, for 1 hour or until doubled in bulk.
- Turn out onto a floured surface and punch down. Flatten out and sprinkle on the olives. Fold up and knead to distribute the olives. Let rest for 5 minutes, then shape into an oval loaf. Place on the prepared baking sheet.
- Make 6 deep cuts in the top of the loaf, and gently push the sections over. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 30 - 45 minutes or until doubled in size.
- Meanwhile, preheat the oven to 400°F. Brush the bread with olive oil and bake for 35 minutes. Transfer to a wire rack to cool.