Reviewed: Nov. 9, 2009

I have made this many times and it is always delicious. I sometimes add italian seasoning and cheddar cheese. Yum.

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Reviewed: Oct. 24, 2009

New cook, never even kneaded bread before, and this came out wonderfully--taking the other commenters' notes about cooking temperature into account. Recommend using large olives and not chopping them as small as I did!

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Iamnotjello

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Reviewed: Sep. 23, 2009

This turned out great- I loved the crispy crust. I did bake a little lower than stated at first. I didn't know how to tell if it was done, because my oven bakes hot, but it was pretty close to the time given here. I was afraid the dough would stick to the towel, so I liberally floured the towel, and the top of the loaf, and it came out with no problems. Some of the flour burned in the oven, though. I used Kalamatas. It smelled so good when it was rising- I had to snack on the extra olives!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

I have made this about 20 times now. Try 400 for 15 min then 350 for 30 minutes. The 500 degrees recommended is to hot. You may want to change it up alittle and use 1/2 cup greek olives and 1/2 cup sun dried tomatoes in olive oil. When ready to go in the oven I drizzle more olive oil on top before the corn meal. Comes out great everytime. Thanks for listening.

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Maxx

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Reviewed: Aug. 31, 2009

This has to be the best recipe ever! It has to be because it is the first time I've made bread!! Who said a 60 year old can't learn something new! I used almost a cup of coarse cut calamata olives, added some oregano, garlic powder, and little Italian seasoning. It not only tasted fantastic, it came out looking great too! (wish I'd have taken a photo of it) I took it to a cooking shindig last night and it went so fast I hardly got any for myself! Thanks for the great recipe.

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Jul. 18, 2009

this is a great recipie i tried it a while ago for a school function and they went fast. kudos to you!

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Marmalade

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jul. 11, 2009

Amazing bread, but the cook time is a little much. I divided the dough into four long pieces and laid them on a prepared baking sheet. I cut the cook time to a third-- five minutes at 500 and then ten at 375. I also added a tablespoon of fresh rosemary. It turned out perfectly. A few notes on handling: this recipe tells you to put the yeast with the dry ingredients. I find that it's better to mix the yeast, water, oil and sugar together before you do anything. It activates the yeast and helps the bread to rise. The recipe also describes kneading the dough for ten minutes or so. This is pretty ridiculous, considering how slack and wet the dough is. Once all of the ingredients are mixed, trying to knead it will just overwork it and cover you in sticky dough. I took off a star for the modifications that were needed, but with the changes this was definitely a five star bread.

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Mr. Wuggs

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jun. 27, 2009

This is really easy to make and it is really good crust and soft. I used green olives and kalamata olives. Great recipe!!!

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nickster92

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Reviewed: Jun. 3, 2009

Ouch! This was some good bread. Really good crispy crust. I used those olives stuffed with garlic at Sam's. Mmmmmm.

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LYNNERIE

Cooking Level: Expert

Living In: West Allis, Wisconsin, USA

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Reviewed: Jun. 1, 2009

Did you ever see the movie, A Christmas Story? Ralphie's teacher writes A+++++++++++ across the blackboard, and has heart flutters, and the kids in the class lift Ralphie up on their shoulders. This recipe made me think of that scene. I was sort of worried for a while because it didn't appear to be rising, but by the third rise, it puffed up beautifully. Gorgeous bread. I felt like somebody should carry me around on their shoulders because I made it. I made the recipe exactly as stated, and wouldn't change a thing. Thank you!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 28, 2009

Very good..I did have to add some flour..but I knead in my mixer...but everything else was exactly like the recipe!

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Apr. 1, 2009

I've been baking bread for years and I tried this one on Sunday for the first time. I added oregano and cooked it at the lower 450/350 temperatures as suggested by other reviewers. It was a huge success with my lunch guests- the crust was perfect and the crumb was unbelievably moist. I will definitely make it again.

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huxylady

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Reviewed: Mar. 17, 2009

This is a wonderful tasting bread! I will definitely be making it again. A few things though. I had to add considerably more AP flour than the original 3 cups added. I think after I finished adding flour, I added close to a total of 4 cups. I also used canned olives, and I will definitely not be doing that again. They had absolutely no flavor, so I will opt to use a better quality olive the next time. I also took previous posters suggestions of starting the oven at 475 for the first 15 minutes, and then reducing to 400 for the remainder of the time and that worked beautifully. The crust was a beautiful color, while the inside was soft and spongy. I also used my kitchenaid mixer for all of the kneads. I just used my dough hook and mixed it on speed 2. I even let my dough rise right in the mixer bowl itself, then punched down and used the dough hook for the subsequent kneads. Overall an excellent bread! I will definitely make this again.

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MrsNancyB

Cooking Level: Expert

Living In: Valencia, California, USA

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Reviewed: Mar. 16, 2009

made it with 1/2 whole wheat. mixed in bowl first, then moved to bread machine for further mixing & rising. then moved to oven for 450 for first 15 as suggested by someone here, and 375 after. loved it! turned out crusty on the outside, and moist on inside. might add more salt for flavour since olives were canned variety. will make again!

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trolt

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

This was so good and so easy. Used my Kitchen-aide mixing hook and never really had to touch the sticky dough. If I could make this bread, w/out messing up, anyone can. So worth the time and effort!!!

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margaret griffin

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Reviewed: Feb. 11, 2009

Awesome, made it twice, still craving more... made a great snack with sharp cheddar cheese

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kackygreen

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Reviewed: Feb. 11, 2009

This bread is fabulous-a bit time consuming but worth the time and patience. The flavor is delicate while the texture of the bread is airy. Crust is crispy. I put sesame on top for a little more flavor.

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serel

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Reviewed: Feb. 3, 2009

I was disappointed with this loaf. My bread had a too-dense texture, sort of like an olive scone or something. It rose very well, so the result surprised me. Can anyone tell me what I did wrong?

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eclecticritic

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Reviewed: Jan. 30, 2009

This recipe works great for the bread machine, too! Very nice.

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lcarp51

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Reviewed: Jan. 20, 2009

Delicious bread! I took others advice on lowering the oven temp. I used spicy black and green marinated olives from whole foods olive bar - gave the bread a little extra kick.

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JENNCC

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Mediterranean Black Olive Bread

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