Prep 30 mins
Cook 45 mins
Subtle, savory and rich. I like to add a bit of fresh parmesan but it's yummy even without it.
- 473.18 ml proofed sourdough starter
- 709.77 ml flour
- 29.58 ml olive oil
- 29.58 ml sugar
- 9.85 ml salt
- 118.29 ml chopped black olives
- 6 clove chopped garlic
- 59.14 ml parmesan cheese (optional)
- Use dough cycle of bread machine to prepare dough.
- At end of cycle, knead more flour into dough if it is too sticky to handle.
- Shape and place on baking sheet (I try to shape in a baguette) or into loaf pan.
- Bake 350 for 35- 45 minutes until golden.
- Cool slightly before slicing.
Usually you are warned not to use fresh garlic in bread doughs, as it inhibits the action of the yeast. Well, the sourdough conquered all. I was very pleased with how well this rose. I added the garlic and cheese, and some fresh rosemary, at the beginning.Reduced the salt to 1 tsp. I kept my olives quite large and kneaded them in after removing the dough from the machine. Otherwise you can end up with purple dough, which just does not look as appealing. Thanks for a very nice recipe.
Totally deviated... I had no olives, used fresh rosemary & cooked it in my machine, as That is why I bought the machine! I will cook it a bit longer next time because there is a small amount in the center that wasn't Quite ready. The Smell is Terrific; the texture is Great for spaghetti and other saucy meals! It was easy to put together and I will try it again.. perhaps revise My review!
((HUGS!)) and Enjoy!
very good...I deviated slightly by not doing the dough in the bread machine (did not feel comfortable w/ using my sourdough starter like that...because I am so new to using the bread machine) so I did a sponge and fermented it w/ the garlic, olives, and a vegan nut parm for several hours then made dough using 1/2 bread flour and 1/2 homemade WW and let it rise covered several hours then baked as stated...was delish with a fresh pesto spread...and super good toasted and prep-ed bruschetta styled!!! ;)