So why, you must certainly be wondering, am I posting a recipe for Olive bread? What would compel me to use an ingredient I so clearly "dislike"? The answer is simple: Ryan. If growing up with an olive lover wasn't enough, I decided to marry a man who adores those globular morsels. As much as I hate olives, Ryan loves them. He will open a jar and eat olive after olive after olive, while I try to temper the apparent disgust that falls over my face.
When we were in Portugal last year, Ryan and I would enjoy a bottle of wine and some digestive biscuits in the evenings. Such a simple and perfect dessert, a sweet and light wine paired with those buttery discs that crumble in your hands and in your mouth. We would end our days by reclining in the living room of our hostel, enjoying each other and this simple indulgence. And then Ryan would pull out a jar of olives. He would open his beloved jar and start eating them by the forkful, all while sipping on his wine and nibbling on his biscuit. I was horrified.
But I love him, and I also love baking bread, even bread that contains olives. Ryan has had a long love affair with a loaf of Olive Bread that Whole Foods sometimes bakes. Whenever we purchase one of these loaves, Ryan floats up to olive heaven, and he can't stop exclaiming, "This is so good". And I imagine that if you like olives, he's completely right. After all, how can a salty, savory oil filled morsel not taste delightful in a loaf of warm bread? I found this recipe earlier in the week, and I was anxious to give it a try. I've been baking bread for several months now, but I haven't experimented much with adding discrete ingredients to the dough (such olives or raisins or nuts). I knew how happy this loaf would make Ryan, and I liked the thought of not having to spend 6 dollars on a loaf of olive bread at Whole Foods (I need that money to buy Puffins, after all!). So I gave the recipe a try, and I must admit, it made the house smell wonderful. Ryan was eager to try a slice as soon as I pulled it from the oven, and the minute he bit down into that doughy, salty slice, I knew I had hit gold.
This loaf is free form, which makes it perfect to serve at a dinner party, where guests will be sharing food in a relaxed and laid back manner. I imagine putting this loaf of bread in the center of the table, with a few savory spreads flanking its sides, and then allowing people to tear of pieces of bread to dip in their selected sauce. Out of courtesy to your non-olive loving friends (myself being first and foremost), you might want to have a small loaf of wheat or sourdough to serve as well. The addition of rosemary to the dough is splendid, adding a layer of flavor and complexity that can't be rivaled. Paired with the salty olives, the rosemary offers a freshness and brightness that infuses the mouth with flavor. If possible, fresh rosemary is always best, but dried herbs can work if you're unable to obtain the former.
So this loaf is for my husband, for my mother, and for all of my many friends who love olives as much as I hate them. I hope that you give this recipe a try, and enjoy it as much as Ryan does.
3 cups flour (I used 1 cup all purpose, 2 cups whole wheat)
1 TBSP instant yeast
1 TBSP sugar
2 tsp salt
3/4 cup warm water
1/4 cup oil
1-2 TBSP fresh rosemary, finely chopped
1/2 cup chopped Kalamata Olives
1. In a large bowl, combine yeast and water. If using active dry yeast instead of instant, allow yeast mixture to sit for ten minutes and become creamy.
2. Add olive oil, salt, sugar, rosemary and olives into the yeast mixture and begin adding flour 1/2 cup at a time, mixing until dough comes away from the side of the bowl. You may have to add more flour or water to reach your desired consistency. Move dough to a lightly floured surface and knead for about 5 minutes, until dough is smooth and elastic, or using a stand mixer, allow your dough hook to do the work for you.
3. Place dough in a lightly greased bowl, turn to coat, cover with plastic wrap and leave to rise until doubled in size, about 1 hour.
4. Preheat your oven to 400F.
5. Shape dough gently into a ball. Place on a baking sheet and let rise, covered with a damp towel, for 30 minutes. Dust the bread ligtly with flour, slash the top and put into the oven.
6. Bake for 35-45 minutes, until bottom sounds hollow when tapped.
Place on a wire rack to cool.