Ingredients
- 1 packet Active Dry Yeast
- 3 1/2 cups Anna TIPO 00 Flour
- 1 1/4 cups cold Water
- 1 jar Cento Imported North South Pitted Olives (11.6 oz), chopped, patted dry
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tsp Salt
Directions
Preheat oven to 350ËšF. Add salt, yeast and water to a bowl, stirring to activate yeast. In a medium sized bowl, add flour and make a well in the center. Pour yeast mixture into well and start mixing the flour in small increments with a fork until all is absorbed. Repeat the process until it gets hard to mix with a fork. Place the dough on a floured wooden surface and knead for 5-10 minutes until smooth. If sticky, add small amounts of flour as necessary. Place dough in an oiled bowl and cover in plastic wrap. Let dough rise for at least 40 minutes, until it doubles in size. Flatten dough on a smooth surface and sprinkle olives on top of dough. Roll dough tightly over itself, hiding the olives and mold to a loaf shape. Place on a baking tray, cover and let double in size. Once doubled, use a serrated knife to cut three shallow diagonal lines in the bread. Bake for about an hour or until bread is nicely browned. Serves 4.
