For this one, I just followed the Crusty White Bread Recipe. Before allowing to rise, I took about 1/3 of the dough, and kneaded about 1/4 cup of diced Kalmatta Olives into it. This had a nice flavor, not overpowering. I bet I could double the amount of olives plus reserving some of the olive brine to add to the dough. I'd need to adjust the flour amount, naturally.
I let the rise for about two hours before baking. I also glazed the top with egg white, but that was probably unnecessary.
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| Why yes, that IS a pirate ship in the background |
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