Consider the olive and make some olive bread!
Recipe type: yeast bread
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Olive bread is good in so many ways: slathered with cream cheese, toasted and schmeared with butter, even spread with honey!
  • 2¾ cups lukewarm water
  • 1½ Tb granulated yeast
  • 1½ Tb Kosher salt
  • 1 Tb sugar
  • ¼ cup extra virgin olive oil
  • 4 cups unbleached flour or bread flour
  • 2½ cups white whole wheat
  • 1 cup chopped olives (your favorite type)
  1. Mix yeast, salt, sugar and olive oil with water in a bucket with a lid.
  2. Mix in the flour without kneading, using a mixer or a big spoon.
  3. Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (flattens on top), approximately 2 hours.
  4. Put into 'fridge at this point, or make your bread right away.
  5. To make olive bread: divide dough into four pieces, and roll out one piece ½" thick.
  6. Spread ¼ cup chopped olives onto the dough, roll up and form into a round loaf.
  7. Repeat with other three balls of dough, and put on parchment-lined cookie sheet.
  8. Let rise 60 min. Preheat oven to 450 degrees, putting pan of water in bottom of oven, and a baking stone on the middle rack.
  9. Slide parchment paper with loaves on top, off cookie sheet and onto hot baking stone. Let bake 25-30 minutes or until golden brown on top and firm on bottom.
  10. Let cool on racks (if you can control the gathering hoards who will insist on cutting into it, hot--back!! Back!) and then slice and eat!
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