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    You are in: Home / Recipes / Mediterranean Black Olive Bread Recipe
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    Mediterranean Black Olive Bread

    Mediterranean Black Olive Bread. Photo by Katzen

    1/6 Photos of Mediterranean Black Olive Bread

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    2 hrs

    45 mins

    bmcnichol's Note:

    This bread takes some time to prepare but is well worth it.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
    2. 2
      Turn out dough on a floured board.
    3. 3
      Knead until smooth- about 5 to 10 minutes.
    4. 4
      Let rise about 45 minutes, until it doubles in size and punch down.
    5. 5
      Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
    6. 6
      Round the dough on kneading board.
    7. 7
      Place dough upside down in a bowl lined with a lint-free, well floured towel.
    8. 8
      Let rise until double in size.
    9. 9
      While the bread is rising for the third time, put a pan of water in the bottom of the oven.
    10. 10
      Preheat oven to 450 degrees.
    11. 11
      Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
    12. 12
      Bake loaf at 450 degrees F for 15 minutes.
    13. 13
      Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

    Ratings & Reviews:

    • on January 23, 2010

      55

      I took Karen's advice and did the first 6 steps in my ABM, and then picked up on Step 7. I made some changes, using sun-dried tomato oil instead of the olive oil, and using 1/4 cup kalamata olives & 1/4 cup sun-dried tomatoes instead of the 1/2 cup olives. The result was ABSOLUTE DELICIOUSNESS! And the bread looked amazing. Thank you, thank you, thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2012

      55

      I didnt change anything the first time I made this, now I make it all the time. I do add more olives because we love them. Thank you for sharing it with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2011

      I don't want to assign any stars to my review because I used my bread machine to make the bread so it isn't fair to rate the recipe since I did not follow the instructions.The bread tastes very, very good. If anyone else would like to use their bread machine for this recipe then I recommend cutting the water down to 1 cup and see if that is enough liquid. Be sure to drain the olives very, very well. I used kalamata olives. The baking time seemed off. The first 15 minutes at 450 degrees browned the loaf so much I thought it was done. I ended up continuing to bake it, as directed, but at 350 degrees for about 10 minutes more. I liked the flavor so much that I will try this again and see if I can get it to work better using the bread machine.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Mediterranean Black Olive Bread

    Serving Size: 1 (830 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1966.8
     
    Calories from Fat 470
    23%
    Total Fat 52.2 g
    80%
    Saturated Fat 7.2 g
    36%
    Cholesterol 0.0 mg
    0%
    Sodium 2846.3 mg
    118%
    Total Carbohydrate 328.1 g
    109%
    Dietary Fiber 15.4 g
    61%
    Sugars 26.3 g
    105%
    Protein 43.9 g
    87%

    The following items or measurements are not included:

    italian seasoning

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