Monday, May 4, 2009

Olive bread

I used the recipe from 'Artisan Bread in Five Minutes a Day', using their basic boule dough. In addition to calamata olives, I also added some sliced sundried tomatoes, slivers of browned onion, and a few pinches of finely chopped fresh rosemary. The loaves are small, but quite good! The cured olives give it a robust taste.
I just love the stretchy moist chewiness of their boule dough recipe, with the crisp crust. Butter would be superfluous. This bread has its own olive tapenade built right in.

Nice to know I can make an olive loaf anytime I have some boule dough on hand in the fridge and some olives around. With these Artisan bread recipes, I do like the fact that you can keep your box of moist dough aging nicely for up to 10 days or so in the fridge and make the bread anytime during that period. It even tastes better if it's a few days ripened, sort of like how sourdough gets.


  1. I find myself wishing I was your next door neighbor...

  2. Hi Lisa,
    I see you're keeping the cooking separated from the composting. :-)
    This recipe sounds good too and I'd try it if I could put down the raisins & walnuts. Are you using sun-dried tomatoes or tomatoes in oil? I tried to use a regular, knead-it-now recipe for 10 grain bread with this method and oh boy did it NOT work.
    The loaves sat around about two weeks like door stops until I could accept the failure and put them in the outside compost.

  3. Hi Anna!
    The olive bread is incredible. I followed the Artisan Book recipe for olive bread, using the basic 'master recipe' white boule dough. BUT- I also added tomato and onion.
    I browned a couple of thin slices of onion in a little olive oil, then cut them up. I used sundried tomatoes- put a handful in a bowl and poured boiling water over them, let soak for 15 minutes, drain, cool, and cut into slivers.
    Then when dough is rolled out, arrange all the olives, onions and tomatoes on it as per the olive bread recipe and roll it up, then 'cloak' your loaf as usual.

    I'm totally spoiled by this dough now- when I make 'regular' kneaded bread like I used to, it's not as yummy anymore!