Olive Bread

By á-73193

makes two 12 inch loaves

Ingredients

• 7-8 cups bread flour
• 2.5 cups warm water
• 2 packages yeast (about 2 tbsp)
• 3 tbsp molasses
• 2 tbsp salt
• 3 tbsp rosemary or thyme
• 2 tbsp olive oil
• 6 oz black olives (dry weight)
• 6 oz kalamata olives (dry weight)

Preparation

Step 1

Drain olives and slice in half long ways.

Combine water and molasses and mix thoroughly. Add yeast and let activate.

Combine flour, salt, olives, thyme/rosemary and mix thoroughly together in a large bowl. Create a depressed area in the flour mixture to create a bowl shape. Pour the yeast mixture and olive oil into the depressed bowl shape and mix everything with a wooden spoon until all liquid is absorbed.
Turn out onto clean surface and knead until dough is smooth and elastic. Coat the bowl with olive oil. Place the dough ball in the bowl and turn to coat. Cover bowl with towel and set aside for about one hour to rise. It should about double in size.
After the first hour, punch dough down and split into two equal size balls. Place balls on a large baking sheet. Cover with a towel and set aside to rise again for 30-45 minutes.
Preheat oven to 400 F. Remove towel and place in oven. Cook for 45 minutes. Loaves should sound hollow when tapped. Place on wire racks to cool and enjoy.