OK, guys. Let’s talk about food obsessions. What’s something you could snack on day in, day out and never get sick of? Back when I was a kid I would have probably said York Peppermint Patties or Gummi Bears. Then as I got older the obsession turned to unsalted nuts of every kind. I especially love pistachios. I mean, pistachio chocolate chip cookies, come on…
It’s true that I’ve never been big on salty snacks. I’ve often said that if all the chips and Cheetos in the world suddenly disappeared, I wouldn’t even bat an eye. But don’t put a hand on my dark chocolate. 😋
But for one salty food I make an exception: olives. Olives and I have had a very close, personal relationship for many years now. Sometimes I just daydream about a nice cheese tray with some blue cheese, olives, and maybe a little melon…yum. And I love all kinds. I really like the ones stuffed with garlic. I’m pretty pale, but eating those garlic-stuffed olives is proof positive that I am not, in fact, a vampire. In case you were wondering…😄
So I can’t think of a better way to express my love for olives than combining it with my other love: carbs! Olive tapenade bread, you are everything!
You guys, this is some seriously satisfying bread. It’s got that salty bite from the olive tapenade. But it’s gushy inside. Mmm. With that nice crust from the water in the oven. Mmm again. It’s BEGGING to be made into paninis. Oh, the grilled cheeses you’ll make. With some sharp cheddar, Swiss, and maybe a little extra tapenade inside, if you’re olive-obsessed like me. You do need a baking stone or pizza stone for this recipe…but if you’re bread-obsessed like me you probably already have one. Plus this makes four 1 pound loves. FOUR! Woohooo!
I’m sufficiently drooling now, how about you? And I’ve been thinking long and hard about how awesome this would be in stuffing at Thanksgiving. I mean…I pretty much have a plateful of stuffing at Thanksgiving anyway, so this would just seal the deal.
That’s what everyone else does at the holidays, right? Just eat a whole plate of stuffing, mashed potatoes and pie? Tell me it’s not just me. 😀
(From a Tapenade bread recipe in Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois)
- 3 cups lukewarm water
- 1½ tbsp (or 2 packets) granulated yeast
- 1 tbsp Kosher salt
- 7 cups bread flour
- 1 cup homemade or store-bough tapenade
- In the bowl of an electric mixer, mix the yeast, salt, and water together.
- Mix in the remaining ingredients using the dough hook attachment until you've incorporated every last bit of flour.
- Cover loosely with plastic wrap and allow to sit until doubled, about 2 hours.
- Use the dough now or refrigerate for easier handling.
- When ready to use, dust the surface of the dough with flour and cut off a 1 lb (or grapefruit-size) ball of dough.
- Dust the dough with a little more flour and shape it into a ball.
- Allow the dough to rest on a cornmeal-covered pizza peel for an hour.
- Twenty minutes before baking, preheat the oven to 450 degrees F and place a baking stone on the middle rack.
- Place an empty broiler tray on a shelf in the oven that won't interfere with the bread rising.
- Dust flour on top of the dough and slash a cross over the top using a serrated bread knife.
- Slide the loaf onto the hot stone and pour 1 cup of hot tap water into the boiler tray.
- Bake for 35-45 minutes, until deeply brown and firm.