GMA Recipe: Olive Bread

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Olive Bread
From Chef and author Emeril Lagasse
1999

Ingredients for Tapenade

20 kalamata olives (about 3/4 cup), pitted

1 anchovy fillet

2 teaspoons chopped garlic

2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

Ingredients for Dough

1 Envelope (1/4 ounce) dry yeast

1 tablespoon granulated sugar

1 cup warm water (about 110 F)

1 teaspoon salt

3 1/2 cups bleached all-purpose flour

1 teaspoon vegetable oil

1 large egg, beaten

3 teaspoons kosher salt

1/4 teaspoon coarsely ground black pepper

To Make The Tapenade

1. Combine all its ingredients in a food processor or blender and process until the mixture is smooth, about 15 seconds. Set aside.

To Make The Dough

1. Combine the yeast, sugar, and water in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute.

2. Add the tapenade, salt, and flour. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.

3. Remove dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides.

4. Cover with plastic wrap and set aside in a warm, draft free place until it doubles size, about 1 hour.

5. Preheat the oven to 350 F.

To Assemble

1. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 1/4 inch thick. Roll up the dough beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal.

2. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Using a sharp knife make 3 slits crosswise across the bread.

3. Line a baking sheet with parchment or waxed paper. Place the bread on the baking sheet. Cover with plastic wrap and set aside in a warm, draft free place until it doubles in size, about 1 hour.

4. Preheat the oven to 350 F. With a pastry brush, brush the beaten egg evenly over the bread. Combine the kosher salt and pepper and the sprinkle over the top of the bread. Bake until lightly brown, 45 to 50 minutes. Remove from the oven and cool on a rack.