Cypressa - Recipes of the Sun - Recipes with Olives

Olive Bread (Eliopitta)

3 cups bread flour
2 teaspoons dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped Cypressa Black Olives
3 tablespoons Cypressa Olive Oil
1¼ cups warm water

In a large bowl, mix together the flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board and knead until smooth and elastic.
Cover and set aside to rise until it doubles in size (about 45 minutes).
Knead well again for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size again.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500° F (260° C).
Gently turn the loaf out onto a sheet pan that has been lightly oiled and dusted with flour.
Bake loaf at 500° F (260° C) for 15 minutes. Reduce heat to 375° F (190° C). Bake for 30 more minutes, or until done.