Parmesan-Olive Bread



Recently, I tasted a little sample of a Parmesan bread at an upscale store; it was so bland, I couldn’t taste any parmesan in it. So, yesterday when I turned out the dough for my Easy Bread, instead of washing the bowl, I just reloaded it. Thinking of future plans, I made my own version of the disappointing bread I had sampled.

Mine really tastes of the parmesan and has the added flavor interest of the olives. It will be ideal on a cheese platter, perfect for a turkey sandwich, or with any pasta meal.

If you can’t get the shriveled oil-cured olives, you can use other black olives, but be sure to blot them as dry as possible so they don’t “weep” into your dough. The Parmesan should be freshly grated from a wedge.

Parmesan-Olive Bread Recipe


• 20 ounces bread flour (about 5 ½ cups)
• 1 tsp sea salt
• 1 tsp instant yeast
• ½ cup packed coarsely grated Parmesan cheese, the best you can afford
• ¼ cup oil cured black olives, pitted and cut in quarters
• 13 ½ ounces water
• a bit of your best extra virgin olive oil for brushing
• Optional: a couple grinds of the pepper mill

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