Olive batter bread - country living

Ingredients

Quantity		Ingredient
1½	cup	Unsifted bread flour
1½	cup	Whole-wheat flour
1	pack	Rapid-rising dry yeast
1	tablespoon	Sugar
1	teaspoon	Salt
1¼	cup	Very warm water (120' to 130-F)
¼	cup	Plus 1 T olive oil
1½	teaspoon	Cornmeal
¼	cup	Oil-cured ripe olives, halved and pitted
¼	cup	Cured green olives, halved and pitted
		Topping (recipe follows)
		Fresh rosemary sprig (opt.)

Directions

1. In large bowl, preferably of heavy- duty electric mixer, combine bread and whole-wheat flours, yeast, sugar, and salt.

2. With wooden spoon or dough hook of mixer, beat in water and 1/4C oil until a sticky dough forms (dough will not hold its shape).

3. Lightly grease a 12- or 14-inch-round pizza pan; sprinkle pan with cornmeal. With floured fingers, press dough into pizza pan. Cover with clean cloth and let rise in warm place, away from drafts, until double in siz about 25 minutes. 4. Heat oven to 350'F. Brush top of bread with remaining 1 T olive oil; sprinkle with olive halves, then Topping. Bake 30 to 35 minutes or until well browned and bread sounds hollow when tapped on top.

Cool bread on wire rack at least 10 minutes before serving. Garnish with fresh rosemary sprig, if desired.

Topping: In small bowl, combine 2 teaspoons fresh rosemary, 2 t sugar, 1 t coarse (kosher) salt, and ½ t ground black pepper.

Country Living/Jan/94 Scanned & fixed by DP and GG

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