A homemade bread recipe that leaves room for your favorite variety of olive! We used Calamata, but any olive will do! So pick your most beloved briny fruit and bring something fresh to the dinner table.
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 cup chopped olives, any variety (we used DeLallo Pitted Calamata)
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 1 1/4 cups warm water
- 2 tbsp. cornmeal, or flour, for dusting
In a large bowl, mix flour, yeast, sugar, salt, olives, olive oil and water. Turn dough onto a floured surface. Knead until smooth with an elastic feel. Knead for approximately 7 to 10 minutes. Keep the dough well-floured and cover in a bowl. Refrigerate for about 30 minutes until dough rises.
Preheat oven to 500˚F.
Grease a sheet pan with butter or non-stick spray. Dust bottom of pan with cornmeal or flour and place loaf in the center.
Bake for 15 minutes at 500˚F. Bake for about 30 more minutes at 375˚F, or until done.
Serves 8 to 10