April 9, 2008
little breads do taste better. These are olive loaves made using a basic white dough with the substitution of some olive oil for water, which gives the dough a distinctively silky texture and scent. I chopped spicy green olives up and added them to the dough. The dough didn’t like this and resisted, trying to spit the olives back out like a cranky toddler. However, I was relentless and insisted. The dough started to sulk and got all slimy in retaliation.
it all worked out in the end. the crust is sublime (i am now convinced that spritzing water in the oven just before sliding the loaves in is key) and the loaves have matured into interesting dinner companions. Now I just need to figure out a sourdough twist on this recipe and I’ll be perfectly content…