Olive lovers: this is a great recipe to make when you have a couple of half-jars of olives languishing in your fridge (we all have them!). You can use whatever combination of olives you like—everything from pimento-stuffed little numbers to ultra-strong Kalamatas. Enjoy as is or with cheese or ham.
Olives are as unique as they are extraordinary. They’re loaded with free radical-zapping antioxidants, which plays out in the prevention of a number of different diseases, including heart disease, stroke, DNA damage, and cancer, specifically breast and stomach cancer. Other benefits relate to the health of the nervous system, respiratory system, immunity, and digestion, to name a few. Vitamin E is another important antioxidant nutrient in olives, along with antioxidant minerals like selenium and zinc. [http://foodfacts.mercola.com/olives.html]
Divide the dough in half, then roll each dough into a large oval/rectangle. Drizzle with olive oil, oregano, a bit of salt if you like, add olives. Roll dough into a cylinder and place it with stem up on the greased pan.
- dough for 2 loaves
- 6 1/2 c. unbleached flour -
- 3 c. filtered water -
- 1 1/2 Tbs yeast -
- 1 1/2 Tbs salt -
- 3 Tbs XVOO -
- 200 gr. pitted Kalamata black olives -
- 200 gr. pitted greek green olives -
- oregano -
- extra-vergin olive oil -
- salt -
If using a mixer skip the first part.
In a plastic container put warm filtered water (btw 90 and 100 F*) and yeast. After 15 minutes add 3 Tbs olive oil, gently stir and add flour with salt (avoid direct contact of salt wit yeast). With a long spoon mix well until all flour looks wet and homogeneous. (Or tilt it on a floured surface and continue kneading by hand if you prefer).
Cover with plastic wrap, set in a warm location, and let rise until doubled in bulk (about an hour and a half).
Divide the dough in half. On a lightly floured surface, roll half of the dough into a large rectangle (about 10 x 12 inches). Brush the dough with a couple of Tbs olive oil, add oregano and a bit of salt. Place olives on the dough
Tightly roll up the dough lengthwise (starting with the long edge), sealing the last part of the dough to the roll with some water. Place roll, seam side up, on greased baking sheet, and tuck the ends under slightly. Repeat with the other half of dough using the green olives.
with olive oil brush the mixture onto the loaf(ves) with a pastry brush. Spray with some water. (or brush with a mixture of water and oil). Let rise for another 30 minutes. Bake bread at 375 F for about 40 minutes, until golden brown.
Remove from oven, and let cool slightly before slicing.