Olive bread - the best bread I've ever baked
  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons sugar (I used 1tsp)
  • 1 teaspoon salt (I used 2 tsp)
  • ½ cup chopped black olives
  • 3 tablespoons olive oil
  • 1¼ cups warm water (110F / 45C)
  • 1 tablespoon cornmeal (polenta)
  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. You can do this using a dough hook on a stand mixer.
  2. Turn out dough onto a floured board and knead it until it is smooth and elastic.
  3. Set it aside to rise for about 45 minutes or until it doubles in size.
  4. Punch the risen dough down and then knead it again fora 5-10 minutes or until it's smooth.
  5. Cover it again and leave to rise for 30 minutes or until it doubles in size.
  6. Use your hands to shape the dough into a round ball.
  7. Line a large bowl with a lint-free tea towel and coat it generously with flour.
  8. Turn the dough into the tea towel so it is seam-side up.
  9. Dust the top with a bit more flour and then cover it loosely and leave it to double in size again (about 20 minutes).
  10. While the bread is rising for the third time, put a pan of water in the bottom of the oven and preheat it to 210C(410F) fan-forced.
  11. Line a baking tray with paper or a silicon baking mat and sprinkle it with polenta.
  12. Gently invert the dough onto the baking tray.
  13. Bake the loaf at 210C(410F) for 15 minutes then reduce heat to 170C(340F) and bake for 30 more minutes, or until it is golden.
  14. Leave to cool on a wire rack before slicing.
Recipe by Claire K Creations at https://www.clairekcreations.com/olive-bread-the-best-bread-ive-ever-baked/