Cooking with Love

with Gianna Conte (Jan)

Cooking with Love

with Gianna Conte (Jan)

The tastiest olive bread to make

Nostalgic Olive bread from my old Italian neighborhood bakery

We had many bakeries on Arthur Avenue in the Bronx, New York. My mother never bought olive bread because it wasn't created until the 60's. When I do go back to the old neighborhood, the first stop is the bakery to get us an olive bread. It wouldn't make it home. I would have them slice it up and the Cooley always had a stray olive just about to fall off.

I thought I would try to make it using pizza dough, but the texture just wasn't soft enough.

I found recipes on the internet, so I tweaked a recipe that was more of what I liked.

A bakery in my neighborhood which is still there.

Ingredients

3 1/4 cups AP flour

2 tsp dry yeast

2 tsp salt

1 tsp black pepper

1 TBS grated cheese

1 tsp dry oregano

2 tsp granulated garlic 

1.5 cups water at room temperature (not warm)

1 full cup green and black pitted olives, chopped

You will need 1 large bowl

1- 6 quart dutch oven with lid

Parchment paper

In large bowl, combine all dry ingredients. Stir completely till all mixed together.

Add the water and olives. With spatula combine to create a dough. It will be wet. No need to knead 😊. Just mold with your hands to make a ball.

Cover tightly with wrap and let it sit on your counter for 2-3 hours. You can refrigerate for a few hours or overnight.

Once you decide to bake, let dough rest for 30 minutes. Meanwhile, preheat oven to 450 degrees. 

I use a Dutch oven for great results. Place empty Dutch oven in oven with the lid on to get nice and hot.

Once the temperature reaches 450, place dough on a piece of parchment paper and place, carefully into the hot Dutch oven, with the lid on.

Before placing in the oven, with knife, cut a 2 inch slash marking an X in the raw dough.

Bake for 30 minutes. Remove the lid, make for an additional 10 minutes.

Carefully remove from oven. Let cool for 15 minutes before you devour it. Use a serrated knife to cut through that crispy crust.

Enjoy with olive oil dipping, sliced dry sausage, provolone and some red wine. Salute!