Kalamata Olive Bread
Salty olives add a mouth-watering element to this artisan bread, perfect for pre-dinner nibbling.
Serves: 16Hands-on: 30 minutesTotal: 11 hours 40 minutesDifficulty: Medium
- 1 cup warm water
- 1 Tbsp. honey
- 1 3⁄4 tsp. active dry yeast (1 package)
- 1 cup all-purpose flour
- 2 1⁄4 cups whole milk
- 1 cup chopped kalamata olives
- 1⁄4 tsp. kosher salt
- 4 cups bread flour
- 2 Tbsp. cornmeal
- To create the sponge, combine water, honey, and yeast. Stir to dissolve and let stand 5 minutes. Add all-purpose flour and beat for 1 minute. Cover and let stand at room temperature 8 hours.
- Add to the sponge the milk, olives, salt, and enough flour to make a soft dough. Turn out onto a floured work surface and knead 8 to 10 minutes. Add flour only to reduce stickiness. Return to bowl, dust with flour, cover with plastic, and rise at room temperature until doubled in volume, about 2 hours.
- Line a baking sheet with parchment and sprinkle with cornmeal. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape into 2 oblong loaves. Place onto prepared pan seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes. Preheat oven to 375°F.
- Dust the top of the risen loaves generously with flour. Using a serrated knife, cut decorative slash marks into the surface of the dough, about 1⁄2 inch deep. Place a pan of cold water at the bottom of the oven to create steam. Bake until golden brown and hollow sounding, about 30 to 40 minutes. Cool completely on a rack before serving.