12.5ozpitted green olivesdrained, and quartered. (Think about cutting them to the size of a big chocolate chip. This way they will stay in suspension in the bread and not sink to the bottom when they cook.
3¼cupsUnbleached All-Purpose flourbleached will also work.
1½tspsalt
1½tspgarlic powder
1½tspdried parsley
Instructions
In a 2 cup measuring cup (or glass jar), pour the water and add the yeast. Mix and put aside until the mixture foams, 4 to 5 minutes.
Drain the olives and cut them in quarters. Take a paper towel to dry them as much as you can. Set aside.
In a medium size bowl, measure the flour and add the salt, garlic powder, and dried Parsley. Mix until combined
Add 2 tablespoons of the flour mixture to the olives. Mix to coat the olives with the flour.
In a large mixing bowl, pour the yeast mixture and add ½ of the flour mixture. Mix using a wooden spoon or a Danish Dough Whisk. *See Notes*
Add the olives and the remaining flour mixture. Mix until it is all combined.
The dough will be thick and sticky. It is ok.
Leave the dough in the bowl. Cover with plastic wrap and rise in a warm draft-free place for 90 minutes or until the dough has doubled. I like to put mine in the microwave.
Once the dough has doubled, transfer it to a floured surface and form the dough into a ball.
Put about 2 tablespoons of flour on a cookie sheet and transfer the dough to the cookie sheet, shaping it back into a ball if necessary.
Cover with a towel and let it rise in a warm draft-free place for 45 minutes.
Start the oven to 425 °F.
Once the dough has risen, take a sharp knife and score the bread 3 times on top.
Bake in the preheated oven for 40-43 minutes or until the bread is nice and golden and the internal temperature is approximately 190 °F.
Let the bread cool off for 15 minutes before slicing.
Notes
*The optimum water temperature should be between 95 to 105 degrees F to activate the yeast. Colder will delay the activation and warmer it will kill the yeast. Either way will result in the bread not rising properly.*NOTE* The dough is really thick, I would not recommend a hand mixer or even a stand-up mixer.I know it is tempting but letting the bread cool off and rest will make for a better crumb and less dense.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.