I made this loaf of bread for my son because he likes bread and he loves kalamata olives. He loved this bread so much he didn’t even want to slather it with butter – he just ate it plain and loved every bite. The rest of us really enjoyed this bread too, the crust was perfectly crisp and the kalamata olives gave the soft bread a wonderful tangy flavor. It smelled amazing while baking and it was fun to make. This one is a keeper!
Kalamata Olive Bread:
- 1 cup of warm water
- 1 tbsp olive oil
- 1 1/2 tsp salt
- 1 tbsp sugar
- 3 cups of all-purpose flour
- 1 1/4 tsp active dry yeast
- Kalamata olives, halved lengthwise
- 1 egg white
- 1 tbsp water
How to Make Kalamata Olive Bread
Place all dough ingredients (through yeast) in the bread machine in the order listed. Select the dough cycle and press start.
Once the bread machine stops (it was one and a half hours on my machine). Remove the pan from the bread machine and punch the dough down (deflate it), then cover and let it rise a second time, until doubled in size, about 30 minutes.
Remove the dough and place it on a floured surface and knead for 1 minute. Roll the dough into a rectangle. Place the kalamata halves evenly all over the dough.
Carefully roll up the dough in jelly-roll fashion and pinch the seam together. Tuck the ends underneath. Line a baking sheet with a silpat mat and sprinkle with cornmeal. Place the bread on the prepared baking sheet; cover and let rise until it doubles in size, about 30 minutes.
Preheat the oven to 400 degrees. Carefully make several evenly placed diagonal cuts (with a sharp knife) on top of the loaf. Beat together the egg white and 1 tablespoon of water then brush over the loaf with a pastry brush.