Olive Bread Homemade Bread Recipe

Olive Bread Homemade Bread Recipe

Homemade Bread Recipe

Getting closer to the limit of my seven day  homemade bread recipe  post challenge.

I made something quite unique for day 6th. The taste and texture of this specific bread may remind of pizza crust ,focaccia or something you may have tested in Italian restaurants.I used Kalamata olives, something I had on hand at the moment, you can use any spicy or salty olives.I also used some sliced cherry tomatoes to give the bread a nice design.That’s an optional thing for my homemade bread recipe ,you can skip it . Let’s just get to the recipe and hope you’ll take time and try another one of my

homemade bread recipe experiment results 🙂

Happy baking!

 

Ingredients

1 Cup warm water

2 tbs olive oil

⅔ Cup whole wheat flour

1 ½ Cup all purpose flour

2 tsp instant dry yeast (if using active dry, activate in warm water before adding)

¼ Cup semolina

2 tsp sea salt

1 tbs brown sugar,firmly packed

½ Cup sliced olives

1-2 tbs cornmeal for dusting the baking pan (or use semolina to dust)

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Directions

Combine all ingredients in a mixing bowl and mix until smooth and sticky dough forms

Transfer onto lightly floured clean working surface and knead a few more minutes

The dough will be sticky but don’t be tempted to add too much flour

Use a bench scraper or spatula to help you knead and bring the dough together

Drizzle a large bowl with olive oil and place the dough in it

Cover with plastic wrap or damp towel

Let it rest in a warm place until doubled in size (1-1½ hours,depending on temperature )

Turn it onto working surface and knead gently using a bench scraper or flat spatula  if needed

Again: try not to add too much flour

Return back to greased bowl for second rise (50-60 minutes)

After second rise place the dough on a working surface

Knead for another 2-3  minutes

Using olive oil and cornmeal generously grease and dust baking pan (I used 9”x6” loaf pan)

Place the dough in the prepared baking pan

Let it rest and rise another 30-50 minutes lightly covered with a towel or plastic wrap

At this point you can preheat the oven to 475° F/250° C degree

Bake 25-30 minutes or until the top has bright golden color

Allow the bread to cool down at least 30 minutes before slicing

Posted in Breads.

heghineh

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