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Serve this bread hot out of the oven or let it mellow for a day.
2 cans or jars pitted olives, about 6 ounces each
5 cups bread or all-purpose flour
1 teaspoon salt
2 packages quick-rising yeast
1 teaspoon sugar
1-1/2 cups warm water
1/2 cup olive oil
1 teaspoon leaf thyme
2 tablespoons oregano
Sea salt or kosher salt
Coarsely chop two-thirds of the olives, reserving one-third for garnish.
Put 4 cups of flour and salt in a food processor. Dissolve yeast and sugar in water before adding to flour. Add olive oil. Process for 20 seconds.
Spread remaining flour on bread board or counter top. Place dough on the floured surface. Knead for a few minutes until soft and elastic. Knead in chopped olives and thyme. Place dough in a bowl to rise until double in bulk, 45 minutes to 1 hour.
Punch down dough, then knead for 1 or 2 minutes. Roll out dough on a floured board with a floured rolling pin to a thickness of about 1/2 inch. Place on an oiled baking sheet, spreading the dough with your hands.
Sprinkle with oregano and salt and garnish with reserved whole olives. Let rise 30 minutes.
Preheat oven to 400¡. Just before placing dough in the oven, make depressions all over the dough with a wooden spoon handle. Bake 25 minutes. Remove from oven, brush top with olive oil, and sprinkle again with salt.
Cut into 2-inch strips to serve. Makes 30 to 35 pieces.
Recipe from Companions at Table: Food to Serve with American-Grown Italian Varietals by Margaret Acton Smith and Barbara J. Braasch. Published by Toyon Hill Press.
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