Name: Olive Bread
Prep time: 30 min
Cook time: 1 h 50 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 3 cups All Purpose flour; 2 tsp Active Dry Yeast; 1 tsp Sugar; 2 tsp Salt; 2 tbsp Olive Oil; 1 tbsp Fresh Rosamary Chopped; 1 cup Warm Water; ⅓ cup Black Olives, Pitted SAnd Chopped; ⅓ cup Green Olives Pitted And Chopped

Olive Bread: A Rustic Delight
Experience the joy of homemade olive bread with this simple yet delightful recipe. This savory loaf, studded with rich black and green olives, offers a Mediterranean twist that's perfect for any table. Whether you're pairing it with a hearty soup or serving it as an appetizer, this bread will elevate your meal with its robust flavors.

Dough

3 cups All Purpose flour

2 tsp Active Dry Yeast

1 tsp Sugar

2 tsp Salt

2 tbsp Olive Oil

1 tbsp Fresh Rosamary Chopped This Is Optional

1 cup Warm Water 110 Degrees Fahrenheit or 43.3 Celsius

Sauce

⅓ cup Black Olives, Pitted SAnd Chopped

⅓ cup Green Olives Pitted And Chopped

Prepare Yeast Mixture: In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.

Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. Add the chopped olives and rosemary, if using, and mix well.

Combine and Knead Dough: Pour the yeast mixture and olive oil into the flour mixture. Stir until a dough begins to form. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

First Rise:, Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape and Second Rise: Punch down the dough and form it into a loaf shape. Place it on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes.

Bake: Preheat the oven to 425°F (220°C). Bake the bread for about 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Cool: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.