Pane alle Olive (Olive Bread)

By susanwadle

From Culinary School of the Rockies:

Nothing brings more warmth into a house than a freshly baked loaf of bread. Hang on to this recipe to bake on a day filled with spring showers.

Ingredients

• 3 1/2 tsp. active dry yeast
• 10 oz. water, at 100° – 115°
• 3 oz. olive oil
• 2 sprigs thyme, chopped
• 22 oz. all purpose flour
• 1 1/2 tsp. salt
• 1 oz. cornmeal
• 6 – 8 oz. Kalamata olives, roughly chopped

Preparation

Step 1

Stir the yeast into the warm water and let proof until foamy, about 5 – 10 minutes. Add olive oil and thyme and stir to combine.
Add flour, salt and cornmeal. Mix until combined on medium low speed in a stand mixer with paddle attachment.
Switch to the dough hook attachment and continue to knead for 4 – 5 minutes on medium high speed. Check the consistency as you knead. It should be somewhat elastic and spring back when it's tugged on.
Place dough on a clean counter and knead in olives by hand. Try not to add flour on the counter as it will make the dough denser.
Place olive dough in a large, well-oiled bowl and cover with plastic wrap. Move to a warm place in your kitchen and let rise until doubled. This will take about 45 minutes to an hour.
Once the dough has doubled in size, punch down and divide in half. Do an initial shaping or the dough, forming it into two large ball shapes.
Continue to shape into two boules by making sure no seams of the dough are exposed. Place on a baking sheet sprinkled generously with cornmeal. Sprinkle the top with flour and cover with plastic wrap. Let rise once more until doubled; about an hour.
Score the loaf of bread with a sharp knife down the center and bake with steam in a preheated 400-degree oven for about 35 – 40 minutes or when internal temperature is 200 degrees.
*To bake with steam, place a baking sheet in the oven as the temperature preheats. Before placing the bread in the oven, slowly pour about a cup of hot water onto the baking sheet. The baking sheet will sizzle. Be very careful! Immediately, slide the bread into the oven and do not open until necessary.