Olive Bread

The water should be only lukewarm (not hot) so the yeast is not damaged.

The dough should be soft and elastic but not very sticky; add water little by little if needed.

An area protected from drafts is ideal; alternatively, briefly warm the oven on its lowest setting, turn it off and let the dough rise inside.

If the olives are very salty, drain them briefly beforehand so the dough does not become too moist.

Knead only until the olives are distributed so the dough does not become too firm.

If you want a particularly nice crust, lightly brush the surface with olive oil before the final rise.

The dough is ready when it slowly springs back after a light finger press.

Preheating is worthwhile so the bread gets an initial oven spring right away.

For especially even browning, brush thinly and avoid pools of glaze.

If the surface browns too quickly, loosely cover the bread with baking paper towards the end.

Cooling makes the crust crispier and the crumb set, making it easier to slice.