Flavorful Kalamata olive bread with a crispy crust and a chewy crumb just can't be beat. Serve along side your favorite pasta dishes or use as sandwich rolls.
Add 1 cup of the flour and mix on low speed until well blended.
Add the brine and salt -- blend well.
Add the gluten and the olive -- set the mixer to medium speed.
Slowly add the remaining flour until the dough "cleans" the sides of the bowl.
Knead for about 8 minutes by mixer or 15 minutes by hand.
Remove the dough from the mixing bowl.
Place the dough in a large oiled bowl and allow to rise for an hour, or until doubled. (If you are in a hurry you can skip this first rising. Your bread will be good, just not quite as good)
Divide the dough into 2 pieces.
Roll each piece of dough into a boule, or a baguette.
Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 500° F.
Score the loaves with a sharp knife.
Just as you put the loaves in the oven pour about 1.4 cup of water on the floor of the oven to create steam. Keep door closed.
Bake 10 minutes then reduce the heat to 400° F and bake about 20 to 30 minutes longer.
Loaves will sound hollow when tapped.
Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait.
Notes
Storage:Place extra bread into a bread box or a brown paper bag. Store it at room temperature and enjoy within three days or so. Can't finish it off that quickly? You can extend the life of your olive loaf bread by freezing it. This works sliced or unsliced, your choice. Be sure to seal the bread with plastic wrap and then place it in a plastic bag to prevent freezer burn. It'll keep for about two months and thaws quickly at room temperature or in the toaster.Tips:
Too much flour will make the bread dry.
If the yeast doesn't bubble up, it's likely old and won't help your dough rise.
Warm water and olive brine help the yeast to rise better than cold.
Bread flour and wheat gluten give this easy olive bread recipe its signature chewy texture. All-purpose flour won't work as well.
No mixer or dough hook? Just use a wooden spoon and some muscle!
A damp cloth keeps the dough moist during the first and second rises.
Scoring the bread with a very sharp knife helps it to expand. Without doing so, the bread might not rise as well or may crack in a weird spot.
Nervous about putting water on your oven floor? Place a baking sheet on the bottom while it preheats. Then, pour the water onto it instead.
Once you toss in the water, don't open the oven. Steam keeps the bread moist so it can grow larger. As it evaporates, a perfect crust will form.