Ingredients
Method
- In a large bowl, mix the flour, salt, and yeast. Add the water and stir well, until all the flour is absorbed.
- Add the olives and gently fold them in until evenly distributed.
- Cover and let rise for 12–16 hours at room temperature, until the dough has doubled and is full of bubbles.
- Turn the dough out onto a floured surface, fold it a few times, and shape it into a log to fit a 5 x 10-inch (13 x 25 cm) loaf pan.
- Place it on parchment paper, lift it into the pan, and let rise for about 1 hour.
- Heat the oven to 425°F (220°C) with an empty pan on the bottom rack.
- Right before the bread goes in, pour 1 cup of boiling water into the empty pan. Put the bread in immediately and bake for 10 minutes.
- Lower the heat to 400°F (200°C) and bake another 30–35 minutes, until the bread is deep brown and crisp.
- Move to a rack and let the bread cool completely before slicing.
Notes
Tips for the best olive bread
- Pat the olives dry before chopping so they don't make the dough wet.
- Fold the olives in gently. You want them spread through the dough without deflating it.
- The cup of boiling water creates steam, which gives the bread its crunchy crust.
- Wait until the loaf is completely cool before slicing.
- Mixed black and green olives → all one kind, such as Kalamata or green Castelvetrano.
- Bread flour → all-purpose flour (same weight; a slightly softer crumb).