This rustic Mediterranean olive loaf is a delightful bread infused with the rich flavors of black olives and aromatic herbs.
In a large mixing bowl, combine the bread flour, yeast, sugar, salt, and garlic powder.
Ensure the yeast is evenly distributed for consistent rising.
Add the warm water and olive oil to the dry ingredients and mix until a dough forms.
Use warm water to activate the yeast effectively.
Fold in the black olives, ensuring they are evenly distributed throughout the dough.
Chop the olives into smaller pieces for easier incorporation.
Turn the dough out onto a floured kneading board and knead until smooth, about 8 minutes.
Knead until the dough is elastic and no longer sticky.
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise until doubled in size, about 1 hour.
Place the bowl in a warm, draft-free area for optimal rising.
Punch down the dough and shape it into a round loaf.
Handle the dough gently to retain its structure.
Place the loaf on a baking sheet dusted with cornmeal and let it rise again for 30 minutes.
Cover the loaf with a towel to prevent drying out.
Preheat the oven to 450°F (230°C) and place a pan of water on the bottom rack.
The water creates steam, resulting in a crisp crust.
Bake the loaf at 450°F for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 30 minutes.
Check the bread's doneness by tapping the bottom; it should sound hollow.
Allow the bread to cool on a wire rack before slicing and serving.
Cooling the bread prevents it from becoming gummy when sliced.
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