Baking & breaking bread. It’s one of the
last true simple pleasures in life.
I’ve always found baking (and cooking) as a great way to center yourself in this busy, chaotic world. In the modern world things move fast. But with cooking, you’re forced to slow down. You can’t worry about next week, or dwell on something that happened yesterday. You have veggies to chop, spices to measure, bread to bake.
In the kitchen you have to focus on the present more than anything. And you’re reminded that good things take time.
So slow down. Enjoy this olive stuffed loaf.
Time You’ll Need
2:30 hours prep, 30 minutes cooking
What You’ll Need
- ¼ oz instant yeast packet
- 3 cups of all-purpose flour
- 2 cups of water
- ½ tsp salt
- 1 tbsp sugar
- ½ tsp black pepper
- ½ tsp basil
- ½ cup chopped green olives
- ½ cup of shredded swiss cheese
- ½ cup of chopped onion
- Olive oil
What You’ll do
- Start with a basic bread recipe. Combine the sugar, a cup of lukewarm water, and yeast into a large mixing bowl. Cover with a towel and let it sit for about 10 minutes to activate the yeast. Add the flour, salt, black pepper and basil. Mix in a stand mixer or by hand. Form into a solid ball and knead it for about 5 minutes.
- Place the dough into a greased bowl and cover the top with plastic wrap (or use a ziplock bag). Let it sit and double in size – about 2 hours.
- In the meantime, chop your olives & onions. Preheat the oven to 400.
- Take the dough and punch out any air bubbles. Split into two equal halves.
- Flatten the first half on a floured surface, and cover in olives, onion, swiss cheese, and a dash of more salt and pepper (And any other seasonings you want).
- Stretch out the other half of the dough and use it cover the first half with the toppings. Seal it together, reform it into a nice ball, then shape into a loaf.
- Place the loaf on a greased baking sheet or loaf pan.
- Cut three shallow lines across the top.
- Place in the top rack of oven. (Also try this handy steam trick if you want a nice, softer crust).
- Bake for 30 minutes.
Serve with a nice warm bowl of soup. Or dipped in olive oil & vinegar.