I love olive bread and want to bake my own. I've been searching for a good, easy, reliable recipe--and keep failing! What I fear is my latest disaster is about to go into the oven. Help me, home bakers. Got a good recipe!

Thanks!
Sharon

I have not made this bread, Sharon. I just so happened to see it in Food & Wine mag (March 2005) this a.m. and remembered your post. (Yes, I am going through a stack of old magazines.)

Moroccan Olive Bread

1-1/2 t. active dry yeast
1 c. tepid water
2-1/2 c. all purpose flour, plus more for kneading
1/2 t. salt
1/2 t. anise seeds
6 pitted green or black olives, sliced crosswise

1. In small bowl, mix yeast with 1/4 c. water and let stand 5 min. Sift flour into medium bowl. Stir in salt and anise. With wooden spoon, stir in yeast and remaining water until raggy dough forms.

2. Transfer dought to lightly floured surface and knead until smooth and elastic, about 5 min. With lightly floured hands, shape dough into ball, then flatten into 7"disk. Press olives into top of loaf. Set bread on lightly floured baking sheet and let rise in warm place for 1/1-2 hrs. or until doubled in volume.

3. Preheat oven to 400. Bake for about 45 min., until it sounds hollow when tapped on the bottom. Transfer to rack and let cool slightly before serving.

Can be frozen for up to 1 month. Thaw before reheating in 350.

Sandra

Sandra,
Thanks for the recipe. I try it the next time I'm experimenting (I promised my family only 1 olive bread a month!). I'm glad you had the old magazines. I've made Food & Wine recipes in the past, so I'm hopeful this one will work.

Thanks again!
Sharon