I adjust the amount of flour size the olives add a little extra moisture. It is an easy preparation, and the olives make it an excellent bread to serve with a spaghetti dinner. Great light texture. It has turned out fabulous. For olive bread, adding two kinds of olives during the first stage of mixing — bright, briny Kalamata olives and buttery Calvestranos — will pack it with maximum olive flavor. 12 ounces sponge starter. 8 1/4 ounces whole wheat flour. Kalamata olives combined with a good extra virgin olive oil will give the bread robust olive flavor, but feel free to add more or fewer olives according to your tastes. Add 1 1/2 cup old or sharp shredded cheddar cheese with the flour for a Cheese This recipe did not disappoint. No Knead Skillet Olive Bread - Very easy to make, no-knead, crusty and delicious bread packed with marinated olives and garlic. 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. ; A large Dutch oven with lid or a heavy cast iron or enamel pot with an oven-proof lid; For The Dough: 3 cups all-purpose flour plus extra for flouring surfaces; 2 teaspoons kosher or coarse salt I love kalamata olives and oregano, so I was eager to try a homemade loaf of baked olive bread. Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. I just made the olive bread in this recipe today for the first time. Thanks so much for sharing this recipe. A crispy crust with TONS of flavor, this No Knead Skillet Olive Bread comes together in just minutes without much work. After the first round of resting the shaggy dough, you’ll fold in the rosemary and shallot that make this bread so fragrant. 1 tablespoon kosher salt. Equipment: A Banneton (shallow bowl for rising and shaping bread), evenly coated with flour, or a colander lined with cotton dish towel (not terry) that is evenly coated with flour. Three or four years ago, I prepared roasted beef tenderloin, tomato-basil pasta salad, roasted asparagus, and this olive cheese bread for a cattlewomen’s luncheon with over 200 hungry ladies in attendance. 7 ounces bread flour. I used 1 tbspn of the coconut sugar and two teaspoons of salt but otherwise kept the rest of the recipe the same. Today’s bread recipe is an olive bread. This Kalamata olive bread recipe makes a large loaf of bread in a bread machine. For this olive bread, I use the recipe for Artisan Bread as a base. The dried basil adds an additional herbal flavor to the loaf. 14 1/4 ounces bread flour. Dough: 1 teaspoon yeast. Rose really well and tastes terrific. Its origin is ancient Rome's flatbreads — including fougasse's better-known cousin, focaccia. 15 ounces warm water. 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