Olive Oil Bread, with or without Olives

Name: Olive Oil Bread, with or without Olives
Prep time: 3 h
Total time: 3 h
Yield: Makes 2 round loaves or 1 huge one
Cuisine: Greek
Ingredients: 1 cup halved and pitted black olives, preferably oil-cured (but reasonably tender), optional; 1 tablespoon fresh rosemary leaves, optional; ⅓ cup extra virgin olive oil; 2 teaspoons coarse kosher or sea salt; 2 teaspoons coarse kosher or sea salt; 2 teaspoons instant active dry yeast, such as SAF; 3 cups all-purpose or bread flour, plus more as needed; 3 cups all-purpose or bread flour, plus more as needed; 1 cup halved and pitted black olives, preferably oil-cured (but reasonably tender), optional; 1 cup halved and pitted black olives, preferably oil-cured (but reasonably tender), optional

Preparation info

Makes
2
round loaves huge one

Difficulty
Easy
Ready in
3 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A better-keeping bread than the standard baguette or boule, largely because it contains olive oil, and an easy one to fancify, with the addition of olives and rosemary.

Ingredients

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant active dry yeast, such as SAF

Asia
Turkey
Greece
Dinner
Mediterranean
Vegan
Bread

Method

Combine the flour, yeast, and salt in a food processor. Turn the machine on and add the olive oil through the feed tube, followed by 1 cup water. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the