This extremely complicated recipe is for die-hard bread lovers only, and only
experienced — or very patient — bakers will probably be able to make
it work properly.
Johnson simplified the recipe for the home cook. “I must admit, I loved
the aroma as it was rising and then baking, and really loved the result,”
2 1/4 teaspoons active dry yeast
4 cups bread flour
1 cup whole Kalamata olives (about 1/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons dried rosemary, or less
1 1/2 cups very warm water (100 degrees F)
Place all ingredients except water in bowl as listed, or as directed by your
brand of machine. Set to white bread and browning control to center, turn on the
Pour in the warm water, holding back the last little bit. The olives will carry
moisture to the bread, so I watched the result and added the rest of the water or several
tablespoons flour to make the dough ball a better consistency. The color of the
olives will cause the dough to be purple. If you object to the color, squeeze as
much moisture out of the olives as possible, slice and add in the middle of the
last mix cycle.
When I was satisfied with the mixture, I put the cover on and returned when baking
For hand method: Pick any bread, follow the knead/rise procedure (double in bulk),
and slice the olives.
Form loaves, let rise (yes, another double) and bake off as
in the recipe.
Posted by Gayle at Recipe Goldmine 12/1/2001 10:12 pm.
Source: highdesert.com - Gary Johnson, San Pedro, California