Quote Originally Posted by NoNo View Post
I have a question to those of you who have made the olive bread. I made it the other day with the olive oil dough and it was fantastic! However, I feel like I need to double the amount of olives they call for, and all of my olives ended up at the top of the loaf. How do you get them to spread more evenly throughout the dough?
Best done fresh mixed dough, not from fridge-stored (too cold):
After the dough has been mixed and risen for two hours, then pull of your usual amount of dough to make a loaf with.
Put it on the floured counter, and pull-pat it into a rectangle about 1/4" to 3/8" thick. Sprinkle the olive ingredients (i use sliced calamata olives, some pre-soked sundried tom., and some browned garlic or onions) evenly over the rectangle of dough.
Roll the rectangle up from one end, then pull the surface over it to make a ball with a skin of dough that has a bit if tension, careful not to tear holes as you pull the skin. Tuck the edges under the ball, then lay the ball as usual on your corn-meal sprinkled parchment paper. Let rest as usual, then dust top with flour (I use a little strainer to sprinkle the flour dusting), slash with at least 4 or 5 slashes 1/4" deep, and bake. This is how I do it and it comes out pretty well.