Kalamata Olive Bread....

It's been a while since I have made any bread using the foolproof no knead method. I have never been disappointed with the results making my own bread this way and it's very easy. The only thing you really need is patience and a whole lot of time, or thyme would be really good also. The longer you let this bread ferment the better the flavor.

I used to work in a Whole Foods bakery department and one of the best selling breads would be the kalamata olive. It wasn't cheap due to the ingredients but that didn't deter the customers from buying it by the basket. 

I started out with the basic recipe which you can find by clicking on the bread menu at the side. I started the bread 9pm and let it sit in a covered bowl until 4pm the following day. Then I added the olives and a load of fresh rosemary, I roughly chopped these because I like to see big chunks of herbs and whatever else I decide to throw in there. After this I formed it into a ball and let it rest, covered with a dry towel for another 2 hours.

By now It was ready for baking. This time I tried it on my pizza stone as opposed to the recipe which calls for a deep dutch oven dish. It took about an hour and the stone worked fine so this is the way I'll probably go from here on. It had a great salty taste from the olives and the rosemary was strong but not overpowering, you can't use enough of this herb if you ask me. The crust, chewy but still with some crackle.

And the smell......made me think of work.