Kalamata Olive Bread Draft

Name: Kalamata Olive Bread
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 25 min
Yield: 6 small loaves
Ingredients: ⅞ oz fresh yeast (½ cube, or 1 tbsp active dry yeast); 1 tbsp sugar; 1¼ cups water (300 ml); 3½ cups all-purpose flour (500 g); 3 tbsp olive oil; 1 tsp salt; 3½ oz Kalamata olives, coarsely chopped

Small loaves made with olive oil and chopped Kalamata olives, which I bake as six individual breads on one sheet.

Prep30 min
Cook25 min
Rest2 hr 30 min
Total3 hr 25 min
Makes6 small loaves
KashrutParve

What you need

Amount:6

How I make it

Dough

In the mixer bowl, stir together the yeast, sugar and half the water.
Sift in the flour and knead with the dough hook on medium speed.
While kneading, add the olive oil, salt and remaining water until a smooth dough forms. Keep kneading.
After 10 minutes of kneading, add the olives and knead 2 minutes more.
Cover the bowl with a damp towel and let rise for 2 hours in a warm spot, until doubled.

Shaping and baking

Press and knead the dough to knock out the air.
Lightly flour the counter. Line a baking sheet with parchment paper and grease it.
Divide the dough into 6 equal pieces, shape them into balls and place them on the sheet 2 inches (5 cm) apart.
Cover with a towel and let rise 30 minutes in a warm spot. Meanwhile, preheat the oven to 350°F (180°C).
Bake for 25 minutes, until golden.

What I've learned

For a rustic look, I dust the loaves with a little flour before baking.
You can bake these on a baking stone in a home oven. Then I heat the oven to 400°F (200°C) and make sure the stone is very hot.

Source: ChefEf (chefef.com)