RECIPE: Kalamata Olive Bread
 Kalamata olives baked in a tasty loaf. Photo courtesy Pompeian. |
If you love olives, you’ll love olive bread. We’re lucky: Our neighborhood bakery typically has fresh-baked loaves. If you’re not so lucky, you can make your own.
The loaves freeze nicely, so make more than one. A homemade loaf of bread also makes a nice house gift when you’re invited for dinner. Ingredients For One 1-3/4 Pound Loaf Picholine, coarsely chopped |
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Preparation 1. COMBINE the warm water, yeast and sugar in a 2-cup liquid measuring cup and let sit for 15 minutes or until the mixture starts to bubble. 2. FIT food processor with the dough blade. Combine the flour and salt in the bowl. With the machine running, add the liquid ingredients slowly through the feed tube and process until the dough forms a ball. Continue processing for another 30 seconds. 3. TRANSFER the dough to a floured wooden surface and flatten slightly into a disc. Top with the olives, roll up and form into a ball. Place the ball in a large, lightly oiled bowl, cover with plastic wrap and refrigerate for at least 1 hour before using. 4. TURN dough out onto lightly floured surface and round it into a smooth ball, pulling excess dough underneath and pinching to form a tight seal. Return dough to oiled bowl, cover loosely and let rise until doubled in size and the dough spring backs slowly to the touch, about 1 hour. 5. PREHEAT oven to 425°F. Line a baking sheet with parchment paper. |
 Kalamata olives. Photo by Corey Lugg | THE NIBBLE. |
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6. TURN the dough out, seam side down, onto prepared baking sheet. Brush the bread lightly with water and cut a shallow X into the top of the loaf. Bake for 25 to 30 minutes or until well browned and loaf sounds hollow when tapped on the bottom. Let cool completely on a wire rack before serving. BAKE AHEAD OPTION This bread can be made well ahead of time and reheated in 300°F oven. It can also be frozen successfully:
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