Olive Bread

Clearflour makes a fine olive roll but it doesn’t have enough olives in it! So, using Jim Lahey’s no-knead bread recipe, I make my own olive bread. The olives come from Sophia’s Greek Pantry on Belmont Ave (or Sevan on Mt Auburn) and each gets cut into three pieces. A full two cups of olives is not too much!

Rather than the volume amounts in the Times recipe, I use weight for the key ingredients: 400g King Arthur Bread Flour, 300g warm water, 3/4 tsp active dry yeast, and 1 tsp salt. Your best bet is to add the water last to the combined dry ingredients. I usually allow the dough to ferment for 22-24 hours. Then it bakes in my 1960s Copco dutch oven covered for 30 minutes and uncovered for 20 minutes.

Here’s a particularly successful loaf:

olivebreada


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