Crusty Olive Bread

A light, crisp-crusted olive bread with a soft inside—perfect for French sticks, rolls, or bruschetta!

Ingredients:

Dough:

• 500g Crusty Bread Mix (Formerly Tuscany)
• 2 tsp Gold Strandard Yeast
  
• 100g pitted olives, whole
• 300ml Warm Water (adjust for dough consistency)
• 2 tbsp Olive Oil
• 100g pitted olives, chopped
• Fine semolina for kneading

Topping (for Bruschetta):

• 2-3 Roma tomatoes, finely chopped
• ½ small red onion, finely chopped
• 1 tsp crushed garlic
• 2 tbsp finely chopped basil
• 1 tbsp virgin olive oil
• 1-2 tsp balsamic vinegar
• Salt & black pepper to taste
  

Method:

1. Make the Dough: Mix dry ingredients, then add whole olives, most of the warm water, and oil. Stir well, then gradually add the rest of the water to form a firm dough.
2. Knead gently until smooth, then place in a bowl, cover, and let rise in a warm spot until doubled in size.
3. Shape & Bake: Turn dough out to a surface dusted with fine semolina.
4. Divide dough in half, Roll into two French sticks (or shape into rolls). Place into a greased french stick tin, sprinkle with flour of fine semolina and allow to rise to almost, but not quiet double.
5. Preheat oven to 180-200°C, slash the dough with a knife, spray with water, and bake for 15 minutes. Lower heat 40°C and bake another 10 minutes until golden.
6. Make the Bruschetta: Combine topping ingredients. Slice the baked bread, brush with oil, and toast in the oven for 10 minutes. Top with the bruschetta mix and serve!