Olive Tapenade Swirl Bread
This homemade olive tapenade swirl bread has a lovely crust, but is still incredibly soft and doughy on the inside. The ribbons of tapenade swirled throughout take this bread over the top!
Ingredients
Olive Tapenade (Yields 1 Cup):
- 1 tablespoon (15 mL) extra virgin olive oil
- 3 garlic cloves roughly chopped
- 1 tablespoon drained capers rinsed
- 3 olive oil-packed anchovy fillets roughly chopped
- 1 cup pitted kalamata olives rinsed
- kosher salt
- freshly ground black pepper
Bread Dough:
- 1½ cups (360 mL) lukewarm water
- 2¼ teaspoons active dry yeast
- 2¼ teaspoons kosher salt
- 3¼ cups (390 g) unbleached all-purpose flour plus more for dusting
Instructions
- Prepare Tapenade: Heat the oil in a small skillet over medium heat. Add the garlic and saute for 1 to 2 minutes, stirring constantly. Add the remaining ingredients and saute for an additional 3 to 4 minutes. Remove from heat and allow to cool down in pan until lukewarm or room temperature. Add to bowl of a small food processor.
- Pulse several times, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste. Transfer to a container and either use immediately (if room temperature) or chill in fridge. Tapenade can be made up to a day in advance and kept in a covered container in the fridge.
- Prepare Dough: In a large container (with non-airtight lid), whisk together warm water, yeast, and salt. Slowly add in the flour, mixing with dough whisk or wooden spoon. When dough becomes too difficult and thick to stir, mix together with hands until all the flour comes together and dough is uniform. The dough should be very wet and sticky. Do not knead. Cover lightly and allow to rise at room temperature for at least two hours. Place in refrigerator and allow to chill overnight.
- Bake the Bread: Preheat the oven to 425°F (220°C). Grease a 9 x 5 inch loaf pan and set aside.
- Place the dough on a liberally floured countertop. Dust with flour and using a floured rolling pin, roll into a 10-inch x 13-inch rectangle (don’t worry if its not perfect)–move the dough periodically to ensure that it doesn’t stick to the countertop.
- Spread ½ cup of tapenade spread on top of the dough, leaving ½-inch borders on the side. Roll up the dough, short end to short end, and pinch the seam together at the end. Place seam side down in the loaf pan and allow to rest, covered lightly with a kitchen towel, for an additional 15 to 20 minutes.
- Bake for 50 to 60 minutes, or until the internal temperature reads 190°F-200°F degrees. Allow to cool in the pan on rack for 10 minutes, before removing. Allow loaf to cool completely before slicing.
Tips for Success:
- Dough can be made ahead of time and kept in the refrigerator in a covered, non-airtight container for up to one week.
Serving: 1serving, Calories: 71kcal, Carbohydrates: 5g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 329mg, Fiber: 1g