It was definitely a mistake making this bread... because it didn't last more than a day! Try freezing half so you don't over do it! Yeah, we ate it all in one day. But it was that good!
Olive Bread (or Rolls)
What you'll need:
1 cup olives in pitted, in brine, drained and finely chopped (I used Kalamatas)
6 1/2 cups white bread flour, a little extra for dusting
1 1/2 tsp salt
1/4 packet active dry yeast
2 cups warm water
2 tbsp olive oil, and a little extra for brushing
4 tbsp finely chopped FRESH herbs (parsley, thyme, oregano blend)
What you'll do:
Try and find already pitted olives... otherwise you'll have to pit them before you pat with towel to dry a bit and chop! Set them aside after chopping.
Combine dry ingredients (flour, salt, yeast) in a large bowl. Make a little well for water and oil. Add liquids gradually to mix and stir in until all dough is drawn in to form a lump. Lightly knead in the olives and herbs for about 10 minutes until the dough is smooth and sort of elastic. Coat the dough VERY lightly with oil. (All flour should be off sides after kneading).
Shape dough into ball, and leave in bowl with a dish towel or plastic wrap tightly covered around the ball. Preheat oven to 425 and wait for dough to double in size.
Knead dough lightly again and roll into a ball or section out as you please for little rolls. Cover and let rise again for 15 minutes.
Brush the top with olive oil again if it needs it and then bake in oven for about 25-30 minutes, or until the outside is COMPLETELY golden brown. Not beige... BROWN! A big loaf will take about an hour... if you made little rolls it will be less. Judge by how golden brown it gets.
This tasted great with my White Bean Soup yesterday!