Name: Olive Bread
Yield: One 8- to 9-inch round loaf
Cuisine: American
Ingredients: 2 teaspoons salt; 1½ cups unbleached bread or all-purpose flour; 1 cup warm tap water (about 110 degrees); ½ pound olives (1¼ to 1½ cups, to make 1 cup pitted); 2 tablespoons olive oil; 2¼ teaspoons (1 envelope) active dry or instant yeast; 1¼ to 1½ cups unbleached bread or all-purpose flour; Cornmeal for bottom of loaf

Preparation info

One
8- to 9 inch round loaf

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

I have memories of a bakery in the old town in Nice—le vieux Nice—and an olive bread I bought there, a large, crusty round loaf, with a deliciously strong scent of olives. Unfortunately, the olives had not been pitted and eating the bread was a challenge.

For my own version, I have added Kalamata, Niçoise, Gaeta, and jarred Italian oil-cured olives for this coarse white bread. Gaeta olives are my favorite, though they might not be easy to find. All the other olives are good,