Olive and Capers Bread
August 10th, 2009 | 
Sometimes plain bread just doesn’t cut it. Like when you’re having visitors for lunch and want to turn out something other than the standard fare, or when you could just use an elegant pick me up. I’m a big fan of flavored breads, but sometimes it seems like they take SO much work.
Well, not if you use this super quick recipe! It incorporates olives and capers into a seriously awesome bread that is so fast to make, you can literally start right before your guests arrive and it will be done in time for dinner!
Olive and Capers Bread
Makes 2 6″ loaves
1 1/4 c. warm water
2 Tblsp. sugar
1 tsp. salt
1/4 c. oil
3-4 c. flour (start with 3, add more if dough is sticky)
2 Tblsp. yeast
2 Tblsp. capers, finely chopped
1 c. sliced black olives
In a small bowl, mix sugar, yeast and warm water. Set aside for 5-10 min.
Toss capers and olives with a small amount of flour to coat. Set aside.
In a large bowl, mix oil and salt. Stir in yeast mixture and add flour until the dough is fairly stiff. Turn it out onto a floured board and knead until the dough is smooth.
Flatten the dough out slightly, dump the olives and capers into the middle and then continue kneading until the ingredients are worked through the dough.
Divide dough into two parts, form each into a ball and place on a cookie sheet or in a pie pan. Flatten slightly with your palm. If you like, you can score the top of each loaf with a knife, cutting into the top so it is divided into four parts, but this isn’t necessary.
Set the oven to 350ยบ and put the bread in immediately. The heating period allows it to rise. Bake for 20-30 min. or until the bread is golden brown. Serve hot or cold, cut into wedges.
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