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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

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| 1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. | 2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. | 3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. | 4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C). | 5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. | 6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bread flour	3	cups		1483.71	298.0983	49.2378	6.8226
active yeast	2	teaspoons		-	-	-	-
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
salt	1	teaspoon		-	-	-	-
black olive	1/2	cup	chopped	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
water	1	1/4 cups		0.0	0.0	0.0	0.0
cornmeal	1	tablespoon		27.6025	5.8629	0.6191	0.2737

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.