Olive Bread Recipe: Savor the Mediterranean Flavors

• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon rapid-rise yeast
• 1 ½ cups water, at room temperature
• ½ cup Castelvetrano olives, pitted and coarsely chopped
• ½ cup Kalamata olives, pitted and coarsely chopped
• ¼ cup Parmesan cheese, finely grated
• ¼ cup Asiago cheese, finely grated
• 1 teaspoon minced garlic

Directions:

1. In a spacious mixing bowl, whisk together the flour, kosher salt, and rapid-rise yeast.
2. Pour in the room-temperature water, stirring until a uniform dough forms.
3. Gently fold in both varieties of olives, along with the grated Parmesan, Asiago cheese, and minced garlic into the dough.
4. Transition the mixture into a greased bowl, then shield with plastic wrap. Allow it to rise at ambient temperature for 18 hours, or until it doubles in size.
5. After the rise, release the dough onto a floured parchment sheet, shaping it into a spherical loaf by tucking and folding the edges under.
6. Mist the dough’s surface with cooking spray before wrapping it again in plastic. Let it rest for half an hour.
7. Score the bread’s crest with an ‘X’ using a razor-sharp knife or bread lame.
8. Situate a Dutch oven within an unheated oven, then ramp up the temperature to 450°F.
9. When the oven reaches temperature, transfer the dough and parchment carefully into the Dutch oven, cover it, and bake for 30 minutes.
10. Uncover and prolong the baking for another 15 minutes, or until a rich golden hue develops.

Let the bread cool for at least 30 minutes before slicing.

Variations and Tips:

• For a Mediterranean twist, add a handful of sundried tomatoes to the dough.
• If you prefer a nuttier flavor, substitute half of the all-purpose flour with whole wheat flour.
• Introduce a hint of rosemary or thyme for an aromatic touch.
• Those who love a cheesy crust can sprinkle additional cheese on top before the final bake.
• And if olives are your thing, experiment with different varieties to find your favorite combination.
  

  Frequently Asked Questions

  1. Substituting Bread Flour:
     
     Can I use all-purpose flour instead of bread flour?
     Absolutely, though bread flour is optimal for its higher protein, all-purpose flour is a viable substitute. Note, the texture might slightly vary.
  2. Testing Yeast Vitality:
     
     How can I check if my yeast is still active?
     Active yeast will exhibit foaming and bubbling when mixed with warm water. No action? It’s time to get a new batch.
  3. Customizing Olive Bread:
     
     Is it possible to add extras like nuts or cheese to my olive bread?
     Indeed! Feel free to enhance your olive bread with delightful add-ins such as nuts, cheese, or herbs, tailoring it to your palate.
  4. Storing Olive Bread:
     
     What’s the best way to keep olive bread fresh?
     To preserve its delightful texture, store your olive bread in a bread box or gently wrapped in a clean kitchen towel at room temperature.
  5. Using a Bread Machine:
     
     Can I make olive bread in a bread machine?
     Yes, olive bread is perfectly suited for bread machines. Just follow your machine’s guidelines for ingredient addition and select the appropriate baking program.

   

This Olive Bread recipe is more than just a set of instructions; it’s an invitation to explore, experiment, and enjoy the rich tapestry of flavors that Mediterranean cuisine has to offer. Whether you’re a seasoned baker or new to the craft, this bread promises a rewarding experience both in the making and the tasting.