Olive lovers, you know how when you buy a loaf of olive bread, there are never enough olives in there? I have a solution: make your own at home! I assure you, it’s not that hard. (And if you don’t like olives, you can still make your own bread with different flavorings of your choice.) For this recipe you do need an oven-proof pot with a tight-sealing lid that will withstand 450 F/ 230 C degree heat. I use my 5.5-quart Le Creuset dutch oven and it works like a charm. You just mix everything together the night before, let the yeast do its magic overnight, then plop it in a preheated pot and cook. It comes out crusty on the outside, chewy on the inside, and (my version, at least) loaded with olives and herbs. It’s the only bread recipe you’ll ever need (and never knead)!
If you’ve ever been to Tuscany, you know that the sunlight is different there. It splashes amber rays across the hills and cypress trees, tingles on your skin like warm honey, soaks the edges of your vision in a fuzzy golden hue. It’s as if the sky is determined to set Tuscany’s beauty aglow, drenching it in pure, 100 percent, unfiltered sunshine.
I love reliving that Tuscan sunshine in my own kitchen using the best sun-ripened tomatoes I can find, especially at the height of summer. Continue reading