olive bread recipes?

[shugah]

i'm getting a little creative with the bread baking. some success, but the olive bread i made the other day fell a little flat. the crust and crumb were fine, and the bread was tasty... but not olive-y.

recipes appreciated!

[supernova]

1. tapanade?

What about adding an olive tapanade and whole olives to the flour before you add the water and yeast?

[Warpy]

2. Best olive bread I had was made with

whole pimento stuffed green olives and olive oil. It was a beautiful bread to slice.

My own efforts fell flat, literally. I have no idea how they managed a light bread with olives suspended in it that way. Even arranging olives on a flattened dough and rolling it up jelly roll style resulted in a weird crumb.

The tapenade idea sounds good. Or just make the bread with olive oil, slice, toast, and use it to scoop up the tapenade.

[shugah]

4. that is basically the recipe i used

though i chopped the olives and used a mixture of pimento stuffed green and black olives. the tapenade does sound like a good idea.

[shugah]

5. i'm going to try this

the tapenade might just add the extra flavor i want. thanks supernova! i'll let you know how it goes.

[hippywife]

3. I think I really like

Warpy's final comment. Rather than baking olives into the bread, I would prefer a nice crusty bread made with olive oil and a fresh tapenade served with it.

[shugah]

6. i'm too lazy to dip ;-)

just kidding. i am going to try it with the tapenade added.

:hi: hippywife!

[hippywife]

7. Good thing.

I was going to suggest hiring some slave girls to come feed you. ;)

I just love, love, love olives of every kind, even the canned ones. That's why I think I'd really rather have them on top then baked in so I could better enjoy the fullness of their flavor.

[Stinky The Clown]

8. Our Safeway's in-store bakery makes two kinds of olive bread .......

..... green olive and kalamata olive.

I have no idea how they make it, but both have a wonderful olive flavor in the bread itself. Both are quite full of chopped (rough/large chunks) olives.

The green olive bread clearly has a lot of olive oil in it and derives its flavor from that. I'm not sure ab9ut the kalamata olive bread's flavor source.