You can make a meal with this olive bread or dip the bread in your favorite olive oil together with some cheeses as a side. For some reasons, olive has not been a staple item in my pantry for that long. I guess olive has not been part of my culinary heritage. But it is one of those things that once you’ve found it and gotten hooked on it, it never leaves. My culinary journey is richer for it. I used a mixture of oil-cured olives in a myriad of sizes and colors: red, green and black. This bread is another variation of the basic Tartine country bread recipe that I have been obsessing about in the last few months. Together with olives (pitted and coarsely chopped), the recipe calls for walnuts or hazelnuts (toasted and chopped), dried herbs de Provence and lemon zest. For an even more substantive bite and texture, I piled on one cup of toasted sunflower seeds. They were added to the dough during the initial stage of bulk fermentation when the first stretch-and-fold turns were made. Please see the cheat sheet below for details on the master recipe. (Notes on the use of the cheat sheet can be found here.) The recipe makes two loaves. Fifty percent scaling or half of the recipe would make one. Considering all these delectable additions, no wonder the olive bread is such a sensation – to the eye and to the taste bud – and fun to make. This glorious bread is not to be missed.Note: I submitted this posting to yeastspotting.
7 Comments
Karen Kerr
November 6, 2014 at 6:40 amOh my goodness. This looks so amazing!!!!!
flour.ish.en
November 6, 2014 at 12:29 pmThanks, this is truly an exceptional bread!!!!!
mookielovesbread
November 7, 2014 at 12:08 amLooks great. Beautiful crumb structure and crust with some nice purple from the walnuts.
TONY
July 15, 2015 at 12:31 amIT APPEARS TO ME THAT THE SCALING IS WRONG FOR THE 50% SCALING — I GET 1485g —
flour.ish.en
July 15, 2015 at 2:51 amThe four final-dough ingredients add up to 985g in the 50% scaling column. Levain (100g), water (375g), flour (500g), and salt (10g). Total flour includes AP and whole wheat flour. They should not be added to the bottom line. Thanks for visiting.
TONY
July 15, 2015 at 11:44 pmARE THE OLIVES,NUTS AND SEED AMOUNTS FOR THE 100% OR TH3 50% LOAF — SEEMS LIKE FOR TWO ONE POUND LOAVES — THANKS — INRE MY OTHER POST —- I ADDED ALL THE AMOUNTS AND DID NOT REALIZE THE FLOUR WAS THER TWICE
TONY KIRK
flour.ish.en
July 16, 2015 at 3:59 amThe amounts for olives, nuts and seeds apply to the 100%, which makes two loaves. If you are making one loaf, the addins should be reduced by half. The total flour amount is there so that I can calculate the hydration level of the dough. I'll update the cheat sheet to make it clearer. Let me know how your loaf turns out. Happy baking!