Mediterranean Vegan Olive Bread

Posted on: November 17, 2024

Ingredients

Base Dough

• 2½ cups bread flour
• 1½ teaspoons active dry yeast
• 1 cup warm water (105-110°F)
• 1½ tablespoons olive oil
• 1 teaspoon salt

Mix-ins

• ¾ cup green olives, chopped
• ¼ cup pre-made tapenade

Step-by-Step Instructions

Mixing Dough (Machine Method)

1. Pour warm water (105-110°F) into mixer bowl
2. Sprinkle yeast over water
3. Let stand 5-10 minutes until foamy
4. Add olive oil to the bowl
5. Start mixer on low speed
6. Gradually add flour mixed with salt
7. Mix for 5-7 minutes until dough is smooth and slightly tacky

Adding Olives/Tapenade by Hand

1. Remove dough from mixer
2. Flatten into a rectangle on floured surface
3. Spread tapenade over surface
4. Sprinkle chopped olives
5. Roll up like a jelly roll
6. Knead gently 4-5 times to marble ingredients

Rising and Baking

1. Place dough in oiled bowl
2. Cover with damp cloth
3. First rise: 1-1½ hours until doubled
4. Shape into oval loaf
5. Place on parchment-lined baking sheet
6. Second rise: 45-60 minutes
7. Preheat oven to 425°F (220°C)
8. Score top of loaf with diagonal slashes
9. Bake 30-35 minutes until golden and hollow-sounding when tapped

Tips for Your Revel Mixer

• Don’t fill bowl more than halfway with dough
• Keep mixer on low speed throughout
• If dough climbs hook, stop and push down
• Dough is ready when it pulls from sides but slightly sticks to bottom
• Clean bowl and hook right after use

Storage

• Cool completely before slicing
• Store in paper bag up to 3 days
• Can be frozen up to 1 month