The Fresh Loaf

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Looking for a fantastic olive bread formula

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elissabee's picture
elissabee

Looking for a fantastic olive bread formula

Can anyone share a formula for a truly fantastic olive bread? The baker at my farmers market makes the most delicious kalamata olive bread. It's soft and chewy inside with tons of kalamatas. The crust is golden brown and very crisp. This bread is fantastic eaten out of hand, toasted, for sandwiches, or my favorite, for egg-in-a-hole. The bread itself is not very sour so I doubt it's a true sourdough. I sent the baker an email hoping she could point me in the right direction for a formula (yeast raised? starter based?). I wasn't asking for a recipe, just for some pointers, but all she said was, "come to the next market and we can chat." Well, I want olive bread now and the market doesn't open for the season until May!


Any ideas would be welcome. :) Elissa

mse1152's picture
mse1152

Elissa,


I've made Thom Leonard's Kalamata bread several times, and it's very good.  Barnes & Noble even have the recipe on this website:  Kalamata recipe.  Click on the 'Features' tab to find it.  The recipe assumes you already have a firm sourdough starter.


Sue

SallyBR's picture
SallyBR

Another vote for that one!  A fantastic bread, love the fact that the olives are kept large in the dough...

alliezk's picture
alliezk

Martha Stewart actually has a great olive oil bread recipe that I tried a couple months ago - its an easy recipe and assumes very little experience with bread - you could definitely change it around - adding in olives and such to make it the way you wanted it  (it seemed pretty forgiving).


 


Let us know how it turns out!

clazar123's picture
clazar123

I make Olive -Feta Cheese bread or just Olive Bread by using a French bread recipe and roughly slicing Kalamata olives and cubes of feta and adding them by hand to the last few minutes of kneading or stretch and folding. If I want a little richness, I add a few tablespoons olive oil to the dough. The trick is being able to make a high hydration dough with a good crust and crumb. It can be sourdough or straight dough(with commercial yeast) or any combination.


That's it! Delicious!

rolls's picture
rolls

if you don't have anything against no knead doughs, i loved jim laheys olive bread from his 'my bread'. preparing the dough from the day before gives like tht flavour you described as not full sourdough, but still has a bit of tanginess, hope u find what you're looking for, i've even added cheese cubes to the olive dough and found it really nice, you can always add rosemary too :)

jackie9999's picture
jackie9999

I made this recipe not too long ago, to go with home made pasta, and it not only tasted good - it looked amazing,


http://www.thefreshloaf.com/node/12424/kalamata-olive-sundried-tomato-and-feta-bread

merrybaker's picture
merrybaker

I made the Tartine Country Bread and added lots of halved Kalamatas and green olives after the first fold.  It was a big hit and, as you'd like, very crisp outiside while soft and chewy inside.  I didn't retard it overnight, so the flavor was only mildly sour.

elissabee's picture
elissabee

Jackie, thanks so much! This looks like what I'm after. It's resting now. I omitted the tomatoes and feta, substituted 2% milk for the powdered, and added a little extra virgin olive oil. Will update when it's done. Thank you!

LuckyJen's picture
LuckyJen

I have made and really enjoy the olive bread recipe from Marcella Hazan's Essentials of Classic Italian Cooking. I can't find an online link to it but it gets my vote! The book is definitely worthy of a spot on your bookshelf, too, if you enjoy Italian food (and who doesn't??!).

karooart's picture
karooart

I found olive paste really intensifies the taste of olive bread...combined with the olives.  The paste will however change the color of the crumb a bit.

SallyBR's picture
SallyBR

by olive paste you mean a real tapenade?    how much would you add to the dough? 

karooart's picture
karooart

I buy little jars of tapenade/paste at kroger.  I add about 1 tablespoon per loaf.  That was when I made it in my breadmachine....came out kind of OK, but still was not what i was looking for.  I think if you use your base sourdough/olive bread recipe and add the tapenade it would be wonderful.

andythebaker's picture
andythebaker

i love nancy silverton's olive bread.  she uses a mix of olives, one that stays firm (kalamata's maybe?  dunno, don't have the book in front of me right now) and oil cured.  the reason for the oil cured olives were that they disintegrated somewhat into the dough when it was mixed.


the dough had the most lovely perfume.  i believe she also added some chopped thyme.

elissabee's picture
elissabee

Thanks for all the replies...


 


I made Jackie's recipe, which she posted above. Here is the link: http://www.thefreshloaf.com/node/12424/kalamata-olive-sundried-tomato-and-feta-bread


 


I left out the cheese and herbs and just used the olives. It wasn't quite like the farmer's market bread I love, but it was delicious nonetheless. In fact, both loaves are already gone! Thanks again!

3 Olives's picture
3 Olives

Please tell me what's missing in the B&N recipe on the line that reads: 1 Tablespoon (0.5 ounce). Just read the recipe again-must be salt.

Oh, and what hydration level of the starter would be best for this recipe?