Pane all'Olive: olive bread from My Bread: The Revolutionary No-Work, No-Knead Method by Jim Lahey and Rick Flaste

  • bread flour
  • wheat bran
  • active dry yeast
  • olives

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

  • rionafaith on March 31, 2020

    Unfortunately the olives I used were pretty average canned Kalamatas rather than fancy salt-packed ones, so the dough lacked seasoning. Next time I would use a more flavorful or high quality olive, or at least compensate by adding salt to the dough. That said, the texture of this bread is fantastic as usual with Jim Lahey's no-knead breads. I was all out of bread flour so I used AP and it was fine.

  • eliza on September 20, 2016

    My go to olive bread. I've also adapted this to make a sourdough olive bread. Very little work and tastes great. Can substitute a bit of whole wheat flour for some of the white flour with good results.

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