You can vary the flavour of this bread with your choice of olive - so try Kalamata today and Niçoise next week!
I don't understand how this recipe gets good reviews. The ratio of flour to water is nearly 1:1. It's made worse by the fact that there is water in the olives. This seemed like it couldn't possibly make a workable dough, and I was right- it really doesn't. The resulting dough (kneaded by breadmaker) was like a liquid- pourable even! I just don't see how this could ever be made into bread. I had to add like 100g extra flour to make it into dough. - 27 May 2010
Altered ingredient amounts. This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the yeast was well-bloomed, I put it in the bowl of my stand mixer with the remaining ingredients to mix & knead it. I used kalamata olives and then copied reviewer, Tunisianswife, and added 1.5 tsp garlic powder & 1tsp Italian seasoning to the dough. These additions sent the bread over the top! Along with the pan of water in the oven, I also misted the loaf and the oven with water every three minutes for the first 10 minutes. This bread is so fragrant with the olives & spices, tastes wonderful, & has a great texture. Holly, thank you SO much! - 14 Jul 2008
I have had Olive bread several times at restuarants and I love it. I was nervous to try making it though afraid it would be difficult. It is very simple. I didn't really change anything other than completing the initial step with a mixer. If you do this, I would recommend leaving the olives in very large pieces. Mine were in tiny bits by the time I baked the bread. I used Kalamata olives as that is what I have always had before, but I think I will try making with other types as Kalamata's are very expensive and difficult to find where I live. - 14 Jul 2008