Sunday, April 7, 2013

Olive Bread

Olives. YUM. That is all.

And you don't even have to be olives' biggest fan to love this bread- the olives have a very subtle flavor once cooked. The consistency is like a pita, with crisp edges. These would be amaaaazing cut into strips and served with hummus!

Olive Bread
adapted from The Everything Vegan Baking Cookbook
1 1/2 tsp active dry yeast
1 tsp sugar
1 2/3 c warm water
olive oil
3 c all-purpose flour
1 2/3 c whole wheat flour
1 1/4 tsp salt
1/3 c kalamata olives, quartered
1/3 c green olives, halved
1/3 c black olives, halved
2 TB parsley
2 TB thyme
1 TB rosemary

In large bowl, dissolve yeast and sugar in 1 cup warm water. Allow to sit for 10 minutes. Add 2/3 cup warm water and 3 TB olive oil. In separate bowl, whisk together flour and salt. Add to wet ingredients and mix with dough hook about 5 minutes. Mix in olives, parsley, and thyme. Cover with plastic wrap and rise 1 1/2 hours. Punch down dough and re-cover. Refrigerate one hour.
Preheat oven to 400 degrees.
Punch down cold dough and divide into 5 pieces. Working with 1 piece at a time, roll out to 8" x 5" on floured surface. Place on baking sheet dusted with flour. Cut diagonal slashes down the center, all the way through. Stretch dough so that the slashes are open about 1/2". Brush with olive oil and sprinkle with rosemary. Cover and allow to rest 30 minutes. Bake 15 minutes until golden brown.