Olive Bread

Ingredients

• 2-1/2 to 2-3/4 cups lukewarm water (105° to 115°)
• 2 packages (1/4 oz. ea.) active dry yeast
• 1/8 tsp. sugar
• 7-1/2 to 8 cups white bread flour
• 4 tsp. Kosher salt, divided
• 7 Tbsp. Bertolli® Extra Virgin Olive Oil
• 1 cup pitted kalamata and/or green olives, drained, slivered and patted dry

Directions

1. In small bowl, blend 1 cup warm water with yeast and sugar; let stand 2 minutes or until frothy. In large bowl, combine 7-1/2 cups flour and 3 teaspoons of salt, making a well in the center. Pour in the yeast mixture, 4 tablespoons Olive Oil and 1 cup water. With spoon, stir yeast mixture into flour, adding remaining 1/2 to 3/4 cup water as needed to form dough. Turn dough onto well-floured surface, then knead dough until smooth and elastic, about 15 minutes, adding additional flour as needed. Add olives and continue kneading dough until olives are evenly distributed. In another large bowl coated with 1 tablespoon Olive Oil, place dough. Turn dough to coat with Olive Oil. Cover and let rise in warm place until doubled, about 35 minutes to 1 hour. Punch down dough. Shape dough into circle and place on baking sheet. Lightly brush top of dough with remaining 2 tablespoons Olive Oil. Cover and let rise in warm place an additional 30 minutes. Preheat oven to 425°. Sprinkle dough with remaining 1 teaspoon salt. Bake, in upper third of oven, 35 minutes or until well browned and loaf sounds hollow when tapped with knuckles. On wire rack, cool slightly. Serve, if desired, with additional Olive Oil for dipping.