I love olive bread, my mom would make it for us once in a while and when I got married, when I felt like being extra nice, I would make it too. It’s basically any bread base that you add your choice of olives to, I also add herbs to it, I find it add a nice flavour. I shape them into single serving sized Foccacias, which I find are perfect for a Panini. You’ll need:
Around 8 cups all purpose sifted flour
2 tsps baking powder
2 tsps dry active yeast
1/4 sugar
2 tsps kosher salt
1 tsp dried oregano
½ tsp garlic powder
2 tsps baking powder
2 tsps dry active yeast
1/4 sugar
2 tsps kosher salt
1 tsp dried oregano
½ tsp garlic powder
2 cups pitted and chopped kalamata olives (you can use whichever olives you like)
½ tsp onion powder
¼ tsp dried parsley
Freshly ground pepper
1/5 cup olive oil
1/2 cup warm water to dissolve yeast (plus 1 tsp sugar)
about 3 water (give or take)
Dissolve your yeast in water mixture and let proof. In a large bowl add half your sifted flour, olives and the rest of the dry ingredients, then add your yeast and mix with your hand (you can use your Kitchenaid, mixer, whatever you prefer) the add your eggs and oil, continue mixing and add the rest of your flour and water as needed. You want a soft pliable dough that forms into more of a ball as you go along, add flour if too sticky. I like doing everything with my hand because I feel that I get a better feel of the dough. Once a nice ball is formed, cover and let rise for an hour. I usually preheat the oven for 5 minutes then turn it off t the very beginning of the whole process, then put the bowl in the warm oven. Once the hour has passed, punch down you dough, kneed a couple of minutes, cover and let rise another hour. Kneed once more, shape as desired and make dents in the dough with your fingers, you can add pieces of olives in the dents and let rise again uncovered. I brush some olive oil on top then sprinkle a mix of flour& onion powder on top so that it has a nice crust. It's into a 350 degree oven after that for about 30 minutes or so, or until lightly brown. Another unorthodox step for my breads is to bag them and freeze them a few minutes after they are out of the oven. I find that when thawed and heated, they are perfect.
1/5 cup olive oil
1/2 cup warm water to dissolve yeast (plus 1 tsp sugar)
about 3 water (give or take)
Dissolve your yeast in water mixture and let proof. In a large bowl add half your sifted flour, olives and the rest of the dry ingredients, then add your yeast and mix with your hand (you can use your Kitchenaid, mixer, whatever you prefer) the add your eggs and oil, continue mixing and add the rest of your flour and water as needed. You want a soft pliable dough that forms into more of a ball as you go along, add flour if too sticky. I like doing everything with my hand because I feel that I get a better feel of the dough. Once a nice ball is formed, cover and let rise for an hour. I usually preheat the oven for 5 minutes then turn it off t the very beginning of the whole process, then put the bowl in the warm oven. Once the hour has passed, punch down you dough, kneed a couple of minutes, cover and let rise another hour. Kneed once more, shape as desired and make dents in the dough with your fingers, you can add pieces of olives in the dents and let rise again uncovered. I brush some olive oil on top then sprinkle a mix of flour& onion powder on top so that it has a nice crust. It's into a 350 degree oven after that for about 30 minutes or so, or until lightly brown. Another unorthodox step for my breads is to bag them and freeze them a few minutes after they are out of the oven. I find that when thawed and heated, they are perfect.
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