Olive Batter Bread

This Olive Batter Bread is a hearty, rustic loaf that brings a savory twist to traditional homemade bread. The dough is enriched with whole-wheat flour for a nutty depth and studded generously with both green and ripe oil-cured olives. Instead of a traditional knead-and-rise process, this batter-style dough is pressed into a pan, making it quick and easy to prepare. The crust is brushed with olive oil and sprinkled with a fragrant topping of fresh rosemary, sugar, salt, and pepper, creating a deliciously crisp exterior. It pairs beautifully with soups, salads, or as a side to pasta dishes. Serve warm from the oven for the best texture and flavor.

Cooking Method: Baking

Cuisine: American

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 725

Dietary: Vegan

Description

This Olive Batter Bread is a hearty, rustic loaf that brings a savory twist to traditional homemade bread. The dough is enriched with whole-wheat flour for a nutty depth and studded generously with both green and ripe oil-cured olives. Instead of a traditional knead-and-rise process, this batter-style dough is pressed into a pan, making it quick and easy to prepare. The crust is brushed with olive oil and sprinkled with a fragrant topping of fresh rosemary, sugar, salt, and pepper, creating a deliciously crisp exterior. It pairs beautifully with soups, salads, or as a side to pasta dishes. Serve warm from the oven for the best texture and flavor.

Directions

1
In a large bowl, preferably the bowl of a heavy-duty electric mixer, combine the bread flour, whole-wheat flour, yeast, sugar, and salt.
2
Add the warm water and 1/4 cup of olive oil to the dry ingredients.
3
Beat with a wooden spoon or the dough hook of the mixer until a sticky dough forms. The dough will not hold its shape firmly; this is normal for a batter bread.
4
Lightly grease a 12- or 14-inch round pizza pan and sprinkle it with cornmeal.
5
Using floured fingers, press the sticky dough evenly into the prepared pizza pan.
6
Cover the pan with a clean cloth and let the dough rise in a warm place, away from drafts, until doubled in size, about 25 minutes.
7
While the dough is rising, heat the oven to 350°F (177°C).
8
Brush the top of the risen dough with the remaining 1 tablespoon of olive oil.
9
Sprinkle the halved ripe and green olives evenly over the top of the dough.
10
In a small bowl, combine the chopped fresh rosemary, 2 teaspoons sugar, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper to make the topping.
11
Sprinkle the rosemary-sugar topping evenly over the olives and dough.
12
Bake for 30 to 35 minutes, or until the bread is well browned and sounds hollow when tapped on the bottom.
13
Cool the bread on a wire rack for at least 10 minutes before slicing and serving.
14
Garnish with a fresh rosemary sprig if desired.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 725kcal

% Daily Value *
Total Fat 4g7%
Saturated Fat 1g5%
Sodium 5015mg209%
Total Carbohydrate 153g51%
Dietary Fiber 13g52%
Sugars 5g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: olive, bread, batter, rosemary, whole-wheat, rustic, homemade, vegetarian, vegan, italian-inspired, side-dish, baking, herb, cornmeal, quick-bread, savory, artisan, briny, comfort-food

Read it online: https://www.chefs-mate.com/recipe/olive-batter-bread-country-living/