Olive bread from The Best of Artisan Bread in Five Minutes a Day: Favorite Recipes from BreadIn5 (page 120) by Zoë François and Jeff Hertzberg

  • cornmeal
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  • pitted olives
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  • EYB Comments

    Can substitute parchment paper for cornmeal. You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, the 100% whole wheat dough recipe on p. 82, or the European peasant dough recipe on p. 117.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute parchment paper for cornmeal. You may use The master recipe: artisan free-form loaf recipe on p. 64, the Strong white dough recipe on p. 77, the Light whole wheat dough recipe on p. 79, the 100% whole wheat dough recipe on p. 82, or the European peasant dough recipe on p. 117.

  • anya_sf on March 06, 2022

    I used 1/4 of the master recipe, refrigerated for a few days, and kalamata olives, dried on a paper towel after slicing (in quarters since they were fairly large). I'm not sure I shaped the loaf correctly, but it turned out fine. The shaped dough rested 2.5 hrs at cool room temp before baking and was simply spritzed with water. The bread was delicious, with a thin, slightly crunchy crust, and open, springy texture.

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