Mediterranean Black Olive Bread
User Reviews
4.5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Additional Time
12 hrs
-
Total Time
11 hrs 25 mins
-
Servings
10
-
Calories
158 kcal
-
Course
Bread
-
Cuisine
Mediterranean
Mediterranean Black Olive Bread
Description
This bread dough begins with active dry yeast proofed in lukewarm water, combined with bread flour and salt. After initial mixing to form a shaggy dough, it undergoes an extended rise from 10 to 24 hours in a warm place allowing natural gluten development and flavor complexity. The dough is then shaped on a floured surface with thirds of chopped Kalamata olives incorporated by folding the dough several times to distribute the olives evenly without crushing them.
Preheating a Dutch oven at 450°F ensures a hot baking environment that produces a crunchy exterior and soft crumb. The dough is placed inside the Dutch oven and baked covered, trapping steam that helps the bread rise and forms a desirable crust. The result is a bread with distinctive olive pieces adding salty tang against the background of an artisan-style loaf.
This bread pairs well with Mediterranean dishes, cheeses, olives, or as a flavorful sandwich base. The olive inclusions provide distinctive flavor making it a savory alternative to plain bread.
For faster preparation, using a full package of yeast can shorten the rise time to about 6 hours, though longer fermentation is preferred for best taste and texture.
Ingredients
- 3/4 teaspoon active dry yeast
- 1 1/2 cups water lukewarm
- 2 teaspoons salt
- 3 cups bread flour
- 1 cup kalamata olive chopped
Instructions
- In a medium bowl, combine the yeast and the warm water. Cover with plastic or with a kitchen towel and let it proof for at least 5 minutes.
- In the bowl of your stand mixer, combine the salt and the bread flour. Mix on low, with the paddle attachment, just to combine.
- Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic and let the dough rise at a warm place (inside of the microwave - turned off! -, for example) for 10 to 24 hours. (See notes!)
- Preheat oven to 450F degrees. Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes.
- Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Repeat two more times until you've used all the olives. Then, form a ball with floured hands. Cover the dough loosely with plastic and let rest for at least 30 minutes (another hour or two recommended), until doubled in size, while the dutch oven preheats.
- Once the Dutch oven has preheated, transfer the dough ball into the heated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake, uncovered, for 15 more minutes or until golden brown.
- Remove from oven and transfer to a wire rack to cool completely before slicing.
Notes
- Allowing the dough to rise slowly for 10 to 24 hours improves flavor and texture through gradual yeast fermentation.
- To shorten the rising time, increase yeast amount which enables a quicker rise around 6 hours.
- Folding the olives into the dough in thirds preserves olive pieces and distributes them evenly.
- Baking in a preheated Dutch oven promotes a crisp crust and moist crumb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 678mg | 28% |
| Potassium | 52mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 53IU | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
You'll Also Love
