Ingredients
10
10 servings
- •1 ¼ cups warm water
- •2 tablespoons white sugar
- •2 teaspoons active dry yeast
- •3 cups bread flour
- •1 (6 ounce) can sliced black olives, drained
- •3 tablespoons olive oil
- •1 tablespoon minced garlic
- •1 teaspoon salt
- •1 tablespoon Italian seasoning
- •1 tablespoon butter, divided
- •1 tablespoon cornmeal
Instructions
- Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
- Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
- Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
- Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
- Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
- Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.
Nutritional Facts
Per 10 servings
- Calories: 232
- Carbohydrate: 35g
- Fat: 8g
- Fiber: 2g
- Protein: 6g
- Sugar: 3g
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