KALAMATA OLIVE BREAD

Methods

1. In a large bowl, mix together warm water and yeast. Then add sifted �our, sugar, salt and black olives. Mix them well.

2. Sprinkle �our on the kneaded board. Place dough onto a �oured board, knead dough until smooth and elastic, 5 to 10 minutes. Put the dough into a bowl and cover with a damp kitchen towel to prevent the surface from drying. Set aside, and let rise for about 45 minutes, until it doubles in size.

3. Round the dough on a kneading board. Place upside down in a bowl lined with a lint-free cloth. Let rise until it doubles in size.

4. While the bread is rising for the third time, put a pan of water inside the oven. Preheat the oven to 260ºC.

5. Gently turn the loaf out onto a sheet pan that has been lightly oiled with Naturel Pure Olive Oil and dusted with cornmeal.

6. Bake the loaf at 260ºC for 15 minutes. Remove the water. Reduce heat to 190ºC. Bake for another 30 minutes more, or until done.

Tip: You can replace Kalamata olives with minced garlic, garlic powder, Italian seasoning, sun dried tomatoes or Cheddar cheese.

1 loaf of bread

3 tbsp Naturel Pure Olive Oil3 cups bread �our2 tsp active dry yeast2 tsp white sugar½ tsp salt½ cup chopped Kalamata (black olives)

1¼ cups warm water (45ºC)1 tbsp cornmeal