Styling and Photography by Chay Berger | Food Prep by Kayla Miller
Kalamata Olive Bread
A deliciously rustic loaf of bread packed with the savory, tangy taste of kalamata olives. This bread features a golden, crusty exterior and a soft, moist interior, making it perfect for your mishloach manos, presented alongside dips, infused oils, cheese, and salads.
Yields 2 loaves
Place flour, yeast, sugar, salt, and 1 cup water in a large bowl and start mixing by hand. Add olives and then slowly add the rest of the water. Mix until all combined. It will be a sticky, shaggy dough.
Cover and let rise for 2 hours.
After 2 hours, place a generous amount of flour on your work surface. Place the dough on the flour and shape it into a smooth mound. Divide the dough in half and place each half on a piece of parchment paper. Top with chopped kalamata olives and allow to rise for 30 minutes.
Preheat oven to 450°F (230°C), placing 2 5-quart cast iron pots in the oven to preheat as well.
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