Olive Bread


  • 3 cups bread flour
  • 1 1/2 cups Kalamata olives, pitted, drained, roughly chopped
  • 3/4 tsp. active dry yeast
  • 1 1/2 cups cool water

Drain the olives and pat them dry. Roughly chop and make sure that all the olives actually don’t have pits.

Mix yeast and flour together in a large bowl and then toss in the chopped olives Add water and mix everything together using your hands or a large spoon.

Cover this and let it sit at room temperature for 14-18 hours.

Take a large tea towel and sprinkle it liberally with flour and corn meal. If you don’t have corn meal you can just use flour, but corn meal adds a great texture to it.

Scrape dough (you’ll need to scrape it) out onto a floured surface and just fold it a few times, liberally flouring both sides if it is sticking. Eventually you want to form a ball or loaf with it. Turn this onto floured towel with the seam side down on the towel.

Cover with the towel and let the loaf ferment and proof for another two hours.

Preheat the oven to 475 degrees. Let a cast iron pot heat in the oven for at least 30 minutes so it is as hot as can be. Don’t preheat the lid in the oven, just the pot itself.

Once the pot is blazing hot, pick up the towel with the dough on it and roll the dough into the pot so the seam side is up again.

Put the lid on the pot and cook it for 35 minutes. Then take off the lid (be really careful of escaping steam). Cook it for another 10-15 minutes or so until the crust is a dark, walnut brown.

Let it cool on a wire rack for an hour before slicing it.
by The Savvy Kitchen