Mediterranean Black Olive Bread Best Dishes

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Mediterranean Black Olive Bread

"You can vary the flavor of this bread with your desire of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

Ingredients :

three cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
half cup chopped black olives
three tablespoons olive oil
1 1/four cups warm water (110 stages F/forty five levels C)
1 tablespoon cornmeal

Instructions :

Prep :	Cook : 15M	Ready in :

In a big bowl, blend together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead till clean and elastic, 5 to ten minutes. Set aside, and let upward thrust about 45 mins, till it doubles in length. Punch down. Knead well again, for approximately 5 to ten minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-unfastened, well floured towel. Let upward push until double in size.
While the bread is rising for the 0.33 time, placed a pan of water in the backside of the oven. Preheat oven to 500 ranges F (260 levels C).
Gently flip loaf out onto a sheet pan that has been gently oiled and dusted with cornmeal.
Bake loaf at 500 ranges F (260 levels C) for 15 minutes. Reduce warmness to 375 degrees F (a hundred ninety tiers C). Bake for 30 extra mins, or till completed.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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