Hi all! Thx for this recipe Holly! I am in search of the "secret recipe" of bakery olive bread, which is so expensive!
For a "first-time" bread-baker, this was a great recipe! Did all mixing/kneading by hand. I used whole-wheat flour, which may have contributed to the "heaviness", but I did not see "bread flour" in store. I used Kalamata olives (unrinsed). I, like others, found that it darkened too quickly at the high oven temp. suggested, so I will start at 400F for 15 min. and 325-350F for remainder of time, next time I make one round loaf. I will try making a donut-shaped loaf with further temp. adjustments, to facilitate even cooking and give me more crust!(Mine was a bit moist inside when crust was over-done!) The texture/grain was perfect! Taste was a bit "yeasty"-(Probably my fault-my pkg. of dry yeast was 2.25 tsp. instead of 2 tsp...Oops! So, make sure you check!) But, this was SO EASY to throw together with plenty of bench flour on hand; a good work-out, too! I will make this again with some more creativity. Just love the idea of putting half & half olives/sun-dried tomatoes! A few herbs too! I am also anxious to use this dough for home-made, gourmet pizza! Will be AMAZING! ENJOY!
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