Easy Olive Bread/updated recipe

 Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy!

Ingredients:

1package active dry yeast

3 cups flour

1-3/4 cup warm/hot water (enough to make the dough come together sticky)

1-1/2 teaspoons salt

1 tablespoon olive oil

1/2 cup pitted Kalmata olives in brine (drained)

Method:

Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, salt, olive oil and begin to mix.  Add your remaining water a little at a time and mix with a fork. You can use your hands to until all the flour comes away from the pan and comes together.  Don't worry if its messy and sticky looking.  That is fine. Place to rest in your bowl for about an hour or two. Set aside.

When you return it should have doubled in size.  Divide it in half, and separate into two bowls. I made two oval shaped loaves one plain, the other olive.  For your olive bread, cut your olives into halves.  If you don't like large pieces like I do, cut them smaller.  It really doesn't matter, it's very forgiving.  Flatten your dough ball and add your olives folding over several times.  Let it rest for 30 minutes.

Warm your oven to 425 degrees/ bake. I place my LeCreuset pan diretly in the oven (empty to heat). I then remove it from the oven(be careful to use oven mitts). Place my dough ball directly into the pan I cut an x or a T across the top of my bread at times to help it expand while cooking, but it's not necessary. Cover with the lid and place gently back in the oven. Bake for 30 minutes covered.  Remove cover and finish to cook for 20 minutes.  Your bread should be golden on top. Gently remove from oven.  Let cool about 30 minutes before slicing.  Buon Appetito!

Special notes: 

The longer you leave your dough to rise, the more airy your finished product will be. So, the longer the better.  Mine came out a bit denser than I like it, however that was my fault since I was in a rush. It was delicious.

Follow the same cooking steps for plain bread omitting the olive step. Remember this recipe is divided in half. You can make a whole one provided your baking sheet or pan can hold the size or shape. If you are using a baking sheet, place a water bath underneath the bread.  If you are using a covered pot, remember this method traps the air inside, causing the bread to rise while cooking. It is not necessary to place water under the covered pot.