This is another easy bread recipe, and in fact, perhaps the easiest yet on the blog, as it takes no kneading.
That’s right, no kneading.
The resulting olive bread is very soft and airy, and the density of the olives is such that it’s difficult to find a single bite without a bit of olive in it. The classic combination of olives and savory herbs works well in this bread, the rosemary complementing the olives nicely.
A wonderful way of enjoying the bread is dipped in a mixture of olive oil and your favorite combination of salt, black pepper, herbs, red pepper flakes, parmesan cheese, and anything else you like.
Olive Loaf Recipe
Cook’s note: This recipe makes several quite large loaves. Unless you’re baking for a large family, or the whole staff of the House of Black and White, you can probably safely halve it. :)
- 6 1/2 cups flour
- 1 1/2 tbs yeast
- 1 1/2 tbs kosher salt
- 1 tbs honey
- 1/4 cup olive oil
- 2 3/4 cup luke warm water
- 1 cup chopped Kalamata olives (pitted)
- 1 sprig chopped rosemary or savory
- 1/4 corn meal
In a large bowl, combine 1/2 cup of flour, the yeast, and a cup of water. Let sit for 10 minutes.
Add the salt, honey, oil, other 6 cups flour, and the rest of the water. Mix until the dough starts to come together, then add the olives and rosemary. Continue to mix until there is no more loose flour. Cover loosely with plastic wrap, and allow to rise for around 1 1/2 hours- It will expand a lot, so make sure you have a big bowl!
Dust a large baking sheet, or two baking sheets, with corn meal. Divide the risen, sticky dough into several pieces (I made three hefty loaves), and pull the edges around to the bottom of the loaf until you have a nice large ball-shape. Arrange the loaves on the baking sheet. Let these rise another 30 minutes or so, and preheat the oven to 450 F.
Once the loaves have risen, and the oven is ready, slash the tops of the loaves with a serrated knife in decorative patterns. Place in the oven and bake for about 30 minutes, or until the crust is medium brown and firm.