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Olive Bread happiness in salty slices

Bread time again! Olive bread this time as I have a bottle of black olives from making Salad Nicoise.

Olive bread
  • 2 cups of flour (mixed in about half cup of all-purpose flour as I had insufficient bread flour)
  • 1 teaspoon of instant yeast (only 1 tsp because this dough is intended for a slow rise in the fridge overnight and beyond .. about 20 hours, from first night's preparation to the next night's baking)
  • 10 olives, sliced (this brand of USA olives are not as salty or flavorful as the European olives)
  • 1 teaspoon of salt (reduced because of salty olives)
  • 0.5 cup of water (and a bit more .. adjust for flour type and addition of olives)

This is a two-day bread preparation and baking. It is not tedious once you plan your schedule. Slow rise bread has a nicer texture and stays soft longer.
Mix all the ingredients together and knead for about 10 minutes until the dough is springs back when poked with a finger. Keep the dough a little on the wet side as the texture will taste better.

Yeast on one side, salt on the other side.

Dough ready for room temperature proofing first, followed by the fridge for slow rise.

After over 20-hour proofing in the fridge.

Shaped for baking.

Dusting of semolina flour before scoring. Second proofing in room temperature about 1 hour.

Risen nicely.

A small step towards looking like Paul Hollywood's recipe book pictures.

Airy. But only slightly salty ... the olives do not contribute as much saltiness as I thought it would.


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