Olive Bread Taste of Provence – Bruno Albouze

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives provide a different flavor profile while being more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Dried rosemary is more convenient and thyme is often less expensive.

Combine water and yeast in a bowl.

Add all-purpose flour, semolina, and salt; mix on low speed for 4 minutes using a paddle attachment.

Scrape down the sides of the bowl after 2 minutes and mix for an additional 2 minutes.

Cover and let the dough rest until it reaches an internal temperature of 28 degrees Celsius (83 Fahrenheit).

Add the olive mixture (black, green, and kalamata olives) to the dough and mix for a few seconds.

Cover and let the dough ferment for another hour.

Transfer the dough onto a work surface, flatten it, and shape it into a ball; let it rest for another hour.

Divide the dough into three equal portions and let them rest for 20 minutes.

Flatten each portion into a rectangle slab.

Place on baker's couche and proof.

Preheat the oven to 550 degrees Fahrenheit (280 degrees Celsius) with a pizza stone inside.

Slash the dough and place it onto the hot pizza stone; bake for 15 minutes.

Brush the baked bread with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens