I halved this recipe, but kept the amount of olives constant. I didn't have olive oil, cornmeal, or bread flour--I simply omitted the cornmeal and used canola oil and all-purpose flour (this made the bread more dense, however). Trying to substitute for lost flavor, I used the leftover olive juice and water instead of the plain water. I'm not sure if this was because I used a different flour, but I found that I didn't have to knead it as much. Make sure that after rising the bread the last time, handle it as little as possible--I like to think this keeps its shape. Even detracting from the flavour and the bread flour's effectiveness, this bread was wonderfully crusty on the outside and soft inside! I've never made a crusty bread such as this successfully before--great recipe!
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