Olive Bread Recipe

• 2½ cups Warm Water
• 2 tbsp Active Dry Yeast
• 1 tsp Molasses
• 2 tbsp Olive Oil
• 1 tbsp Salt
• 7½ cups Bread Flour
• 1 cup Kalamata Olives (pitted and chopped)
• 2 tbsp fresh Rosemary (chopped)
• 1 tbsp Sesame Seeds (optional)

• Take a mixing bowl and combine together water, dry yeast and molasses. Stir well to mix.
• Allow the mixture to stand for a few minutes, till it turns creamy and foamy.
• Add olive oil and salt to the yeast mixture. Mix well.
• Add bread flour to the mixture, about one cup at a time, till the dough is to stiff to stir.
• Add kalamata olives and rosemary.
• Transfer the dough to a lightly floured board.
• Knead the dough adding flour, as required to prevent it from getting sticky, till it gets smooth and elastic.
• Oil a large bowl and place the dough in it. Turn to coat all the sides of the dough with oil.
• Keep the dough aside to allow it rise until double in size, for about an hour or so.
• Divide the dough into two pieces and form two round loaves.
• Grease a baking sheet.
• Place the loaves on the sheet and spray some cold water on them.
• Sprinkle sesame seeds on the loaves. Set aside for 25 to 30 minutes.
• Bake the loaves at 400 °F (205 °C) for about 45 minutes or till they turn brown and sound hollow when tapped on the top.