Return to Content

Herb Olive Bread

Herb Olive Bread
3 votes, 4.00 avg. rating (79% score)
by in Apr 2004

Yield: 2 loaves

From The Notchland Inn, Harts Location, NH

Sponge:

Ingredients:

  • 2 cups warm water
  • 2 tablespoons sugar
  • 3 tablespoons dry yeast
  • 2 cups bread flour
  • 1/3 cup chopped herbs

Instructions:

Whisk all the ingredients together in a bowl. Let sponge rise until it has doubled in bulk, about 30 to 60 minutes.

Dough:

Ingredients:

  • 3-1/2 cups bread flour
  • 1 tablespoon salt
  • 1/2 to 3/4 cup green and Kalamata olives, drained well

Instructions:

Preheat oven to 350 degrees. In a mixer bowl, swirl the ingredients with a dough hook. Add sponge and mix 8 to 10 minutes on very low speed, or knead by hand.

Let dough rise again until it has doubled in bulk, punch it down, and turn out onto a counter or large cutting board.

Grease a cookie sheet. Shape dough into long baguettes the length of your cookie sheet, about 1-1/2 inches in diameter. Slash and let rise again, 15 to 30 minutes. Bake about 30 minutes.
Updated Wednesday, March 3rd, 2004

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

2 Responses to Herb Olive Bread

  1. Anonymous May 26, 2006 at 10:01 am #

    I thought 3 tbsp of yeast sounded too much so I used a pkt dried yeast [fast acting] and the bread was absolutely delicious. Very rustic and professional looking and tasting.

  2. Anonymous October 13, 2006 at 7:09 pm #

    This flavorful, hearty bread has become a staple in our family. It goes well with everything, but tastes great on its own, too. Freezes well. We reduce the amount of salt slightly, as the olives add plenty of salt on their own.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111