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Parve
Easy
3 Hours, 30 Minutes
Diets 
A deliciously rustic loaf of bread packed with the savory, tangy taste of kalamata olives. This bread features a golden, crusty exterior and a soft, moist interior, making it perfect for your mishloach manos, presented alongside dips, infused oils, cheese, and salads.
Yields 2 loaves
5 cups Glicks Flour
2 and 1/2 teaspoons Shibolim Dry Yeast
4 teaspoons sugar
2 and 1/2 teaspoons salt
2 and 1/2 cups warm water, divided
1 cup chopped Tuscanini Kalamata Olives, plus more for topping
Place flour, yeast, sugar, salt, and one cup water in a large bowl and start mixing by hand. Add olives and then slowly add the rest of the water. Mix until all combined. It will be a sticky, shaggy dough.
Cover and let rise for two hours.
After two hours, place a generous amount of flour on your work surface. Place the dough on the flour and shape it into a smooth mound. Divide the dough in half and place each half on a piece of Gefen Parchment Paper. Top with chopped kalamata olives and allow to rise for 30 minutes.
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius), placing two five-quart cast iron pots in the oven to preheat as well.
Place the dough and parchment paper into the pots. Cover and bake for 30 minutes.
Then uncover the pots, reduce the oven temperature to 400 degrees Fahrenheit (200 degrees Celsius) and bake for another 10–12 minutes, depending on how crispy and golden you like it. These breads freeze well. Reheat before serving.
Styling and Photography by Chay Berger
Food Prep by Kayla Miller
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