Cooking with Lexi: Olive Bread

Description

Full Recipe:
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Ingredients
4 cups flour
1 tsp salt
2 ¼ tsp active dry yeast
3/4 tsp garlic powder
3/4 tsp chili flakes
1/2 tsp thyme leaves
1 cup green olives, chopped
1 cup black olives, chopped
1 1/2 cups water

1. Dissolve the yeast in ½ cup water and set aside until foamy.

2. In a large bowl, mix flour with salt and herbs/spices.

3. Add the yeast and additional cup of water to the flour mixture.

4.Start kneading the dough until it pulls away from the sides of the bowl.

5.Add olives and knead until incorporated.

6.Transfer dough to an oiled bowl. Cover with plastic wrap and towel and set aside to rise for 2.5 hours or until tripled in size.

7. On a floured surface, gently knead the dough and shape into a ball.

8. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-40 minutes.

9. Preheat oven to 470F and place a round iron cast pan inside without the lid. Leave it in the oven while the dough is rising.

10. Remove the pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes with the lid on to create steam.

11. Remove the lid and bake for another 20-30 minutes at 440F to let the bread get some crispy golden brown crust.



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