Tuscan Herbed Olive Bread

There is something very comforting abut making bread. I find it very therapeutic and relaxing. I like to make bread as often as I can. Apparently I like making olive bread too. This is my fourth recipe for olive bread. All of them are very good and very tasty, and there are only a few slight and subtle differences. Those slight differences, however, are what gives each recipe its own personality. I will NEVER turn down bread, and can easily eat the whole loaf, assuming here is enough butter. πŸ™‚

The recipe made two loaves, but I only needed one, so I gave the other loaf to Janet and Bob. I like a variety of olives when I make my olive bread too. I think I had four different kinds of olives mixed together to make this delicious bread. You can leave the olives whole, but I prefer them sliced. There is no right or wrong way to make it.

As with a lot of bread recipes, there are only a few simple ingredients. The most important of which are love and time. if you don’t have the time to make the bread, don’t do it. Baking bread is a labor of love,

Tuscan Herbed Olive Bread

1 package or 2 1/4 tsp dry active yeast

2 cups warm water

1 TBSP olive oil, plus more to coat the bowl

1 1/2 tsp salt, plus some kosher salt to top, optional

2 1/2 cups all purpose flour

2 1/2 cups bread flour

1 cup sliced olives, sliced

1 TBSP dried basil

1 TBSP dried oregano

Mix the water and yeast together and let set for about 10 minutes or until frothy. Add the salt and the olive oil and mix well.

Combine all the rest of the ingredients together and make a well in the center and add the yeast mixture. Stir it all together.

Mix everything together then turn onto a slightly floured surface and knead the dough until it forms into a soft elastic ball. Line a big bowl with olive oil then place the dough into the bowl and cover to let rise for about 1 1/2 hours, or until it is doubled in size. I usually coat my whole dough with the olive oil as well. This gives it extra flavor, helps keep it moist and also helps with the browning process.

Turn the dough onto a slightly floured surface once again and split the dough into two and form two balls. Cover and let rise once again, for about another hour.

Preheat the oven to 400* F or about 200* C.

Place the dough onto a baking sheet that has been lightly floured on the bottom and bake for about 30 minutes or until the bread is golden brown and hollow when tapped.

Let cool for at least about 5 or so minutes before slicing, then share with friends and enjoy. !Mangia!

Happy Holidays Everyone. Stay safe and stay well ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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