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My review
Mediterranean Black Olive Bread
MARBALET
"You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."
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Ingredients
servings 138 calsOriginal recipe yields 15 servings (1 - round loaf)
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Directions
{{model.addEditText}} Print- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
- Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
- While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Nutrition Facts
Per Serving: 138 calories; 3.7 g fat; 22.5 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 197 mg sodium. Full nutrition
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Reviews
Read all reviews 137158 Ratings
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Most helpful positive review
6/20/2007
TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 500 degrees blackened (ie. *burned*) the top of this bread. After all the work and time I invested in pre...
Most helpful critical review
7/8/2008
Disappointed in this. I was hoping to replicate the delicious homemade olive bread we were served everywhere in Beirut for breakfast. I followed the directions to a "T", including all three ri...
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6/20/2007
TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 500 degrees blackened (ie. *burned*) the top of this bread. After all the work and time I invested in pre...
6/29/2006
this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first w/1tbsp sugar then added all but the salt. added that w/2nd cup of flour so as not to kill the yeast. I ...
1/21/2005
I have made this for several parties. Each time I do a little something different. My favorite variation of this recipe is substituting whole wheat for 1/2 of the white flour and adding rosema...
1/16/2007
This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the ...
10/25/2002
Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given it away to friends. It seems to be their favorite of all the breads I bake. Everyone loves the crispn...
8/24/2004
I have had Olive bread several times at restuarants and I love it. I was nervous to try making it though afraid it would be difficult. It is very simply. I didn't really change anything on th...
11/17/2005
Hi all! Thx for this recipe Holly! I am in search of the "secret recipe" of bakery olive bread, which is so expensive! For a "first-time" bread-baker, this was a great recipe! Did all mixing/kn...
12/15/2004
HI TO ALL. WOW. I JUST MADE THIS BREAD AND IT IS THE ABSOLUTE BEST BREAD I HAVE MADE IN A LONG TIME. I DID ADD 1-2 TBLS. ITALIAN SEASONING AND USED HALF GREEN OLIVES AND HALF BLACK OLIVES. AND ...
1/24/2011
Awesome, but even awesomerer with a tsp or two of chopped FRESH rosemary. YES!