Kalamata Olive Bread
Difficulty: Medium | Makes: 12 Servings
Kalamata olives are the star of the show in this baked bread recipe.
Ingredients
- 3 teaspoons active dry yeast
- 2 cups luke warm water
- 5.5 cups all-purpose flour
- 1 teaspoon Kosher salt, coarse
- 1 teaspoon garlic powder
- 4 teaspoons Roland® Olive Oil
- 1 cup Roland® Pitted Kalamata olives, chopped
Directions
- Dissolve yeast in water in bowl of a stand mixer. Let stand 5 minutes
- Add flour, salt, garlic powder, and olive oil to bowl with yeast and water
- Combine with wooden spoon just until ingredients are blended. Let stand another 10 minutes
- Attach bowl to stand mixer with dough hook attachment
- Run mixer on low, and slowly incorporate the chopped olives
- Once all added, continue to mix on slow for 3 minutes
- Turn mixer up to medium speed, mix for an additional 5 minutes, or until dough slaps the sides of the bowl
- Turn dough into a greased ball and cover
- Proof in a warm place until doubled in size, about 1 hour
- Punch down dough and evenly divide into two round loaves
- Allow to proof again until doubled in size, about another hour
- Dust loaves with flour and using a sharp knife, make two cuts in the the top of the loaf
- Bake at 425° degrees on a parchment lined sheet pan for 30 minutes
- Apply steam if available
- Allow to cool before slicing
