Black Olive Bread

Serves: 24
Total Calories: 120


1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
4 1/2 cups (about) all-purpose unbleached flour
1/2 cup whole whole wheat flour
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Gaeta, pitted and coarsely chopped


1 In a medium bowl, sprinkle the yeast over 1 cup of the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Stir in 1 cup of the all-purpose flour. Cover with plastic wrap and let stand in a cool place until bubbly, about 1 hour or overnight. (If the weather is hot, place the starter in the refrigerator. Remove it about 1 hour before making the dough.)

2 In a large bowl, stir together the remaining 3 1/2 cups of all-purpose flour, the whole wheat flour, and the salt. Add the starter, the remaining 1 cup of warm water, and the oil. With a wooden spoon, stir until a soft dough forms.

3 Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist and slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

4 Oil the inside of a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

5 Oil a large baking sheet. Flatten the dough to remove the air bubbles. Briefly knead in the olives. Divide the dough in two and shape each piece into a loaf about 12 inches long. Place the loaves several inches apart on the prepared baking sheet. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

6 Place the rack in the center of the oven. Preheat the oven to 400°F. Using a single-edge razor blade or sharp knife, make 3 or 4 diagonal slashes on the surface of each loaf. Bake 40 to 45 minutes or until golden brown.

7 Slide the loaves onto a rack to cool. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 120
Calories from Fat: 10

This Black Olive Bread recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
* Breads, Pizzas, Savory Pies, and Sandwiches
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Anchovy Fritters
Black Olive Bread
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Easter Pie
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Fennel Rings
Golden Corn Rolls
Green Onion Pie
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Herb Bread
Homestyle Bread
Homestyle Pizza
Leek Tart
Marches-Style Cheese Bread
Mozzarella, Basil, and Roasted Pepper Sandwiches
Mozzarella, Tomato, and Basil Pizza
Neapolitan-Style Pizza Dough
Pizza with Wild Mushrooms
Prosciutto and Fig Triangle Sandwiches
Red Onion Flatbread
Riviera Sandwich
Roman Potato Flatbread
Sardinian Music-Paper Bread
Savory Pie Pastry
Sicilian Swordfish Torte
Spinach Ricotta Tart
Spinach and Robiola Sandwiches
Stromboli Bread
Sun-Dried Tomato Flatbread
Tomato Rolls
Tomato and Cheese Turnovers
Tomato, Garlic, and Oregano Pizza
Tuna and Roasted Pepper Triangle Sandwiches
Walnut Cheese Bread
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