Olive Bread from Nice

Name: Olive Bread from Nice
Yield: Makes one 25-30 cm loaf
Cuisine: French
Ingredients: ½ teaspoon fine granulated active dried yeast or instant yeast; 500 g strong white bread flour; 375 g room-temperature tap water, about 24°C; 200 g Niçoise olives, or other firm-textured black olives, pitted after weighing and coarsely chopped, see Note; 1½ teaspoons fine sea salt

Preparation info

Makes
one
25-30 cm loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

O lives are a natural complement to bread, especially when they’re baked inside it. Be sure to buy firm unpitted olives for this - pitted olives tend to be softer, and though buying them that way may save you time, the olives will disintegrate and add extra moisture to the dough.

Ingredients

375 g room-temperature tap water, about 24°C
½ teaspoon fine granulated active dried yeast or instant yeast

Europe
France
Mediterranean
Bread
Vegan

Method

Pour the water into a 3-litre or slightly larger mixing bowl and whisk in the yeast. Wait 30 seconds, then whisk again.
Combine the flour and salt and use a large rubber spatula to stir the flour mixture into the liquid. Scrape the side of the bowl to make sure that no flour remains stuck there. Once the dough is a coherent mass, beat it for a few seconds. Cove