Bake this delightful bread instead of, or in addition to, the traditional cornbread. Sandy Oaks Olive Orchard was kind enough to let us share the recipe with our readers.
- 6½ cups all purpose flour
- 3 cups olive leaf tea (lukewarm)
- 1 tablespoon yeast
- 1 tablespoon kosher salt
Mix together tea, yeast, and salt; add flour and mix with a wooden spoon. Let dough sit on kitchen counter for at least 2 hours or more.
It will double in size. Dough can be used right away or placed in the refrigerator for up to two weeks.
Italian Style Olive Bread
Use refrigerator dough, portion out about 1 pound, 3 ounces of dough.
Roll out dough with rolling pin to form a round shape.
Place a handful of whole olives or 4 ounces in the center of the rolled dough.
Fold over edges and place dough seam down on a baking sheet that has been sprinkled with corn meal.
Brush dough with Sandy Oaks extra virgin olive oil.
Bake at 450 degrees Fahrenheit for 20 minutes, then rotate and bake for another 5 minutes. Enjoy!