Olive Bread Recipe with California Ripe Olives
Ingredients
- 2 tsp active dry yeast
- ¼ cup warm water (110 degrees F.)
- 1 Tbsp white sugar
- 3 1/2 cups all-purpose flour
- 1½ tsp garlic powder
- 1 tsp salt
- 1 x 6 ounce can California Ripe black olives
- 3 Tbsp olive oil
- 1 cup warm water
- Cornmeal, for sprinkling
- Coarse salt, for sprinkling
Directions
- Put yeast and sugar into ¼ cup warm water. Allow to sit for 5- 10 minutes until it becomes foamy.
- Mix together flour, salt, garlic powder, olive oil and 1 cup water and yeast mixture.
- Add in olives and knead for 5-10 minutes or until smooth and elastic.
- Cover and allow to rise until double about 45 -60 minutes.
- Punch down and form dough into a round loaf and place onto a lightly greased cookie sheet that has been sprinkled with cornmeal. Allow to rise until double, about 30 minutes.
- Sprinkle top of loaf with coarse salt if desired.
- Preheat oven to 400 degrees and place a shallow pan of water on the bottom rack of the oven.
- Bake bread at 400 degrees F for 15 minutes and then reduce heat to 350 degrees F and back for another 30 minutes or until done.
