The last time we had really great olive bread was at Boulangeries Paul in Montpellier France. The olives in the bread were fruity and aromatic. Admittedly, it is going to be extremely difficult to come close to the texture and art of a French boulangerie or find the super fruity French olives. However, you can maker a more than acceptable and very aromatic bread with good quality oil-packed kalamata olives from the supermarket olive bar or even Trader Joes niçoise olives, but you will have to pit the olives.
The recipe below is a gluten free adaptation from page 173, Bread by Christine Ingram and Jennie Shapter, 2004, Hermes House, London. There are many similar recipes on the internet. Some of the recipes use half milk and half water. The original recipe in the book used water only. Feel free to leave out the powdered milk; however, this change has not been tested.
|3||Cups||Gluten free flour. The original recipe suggested 2-1/2 cups of white flour and 1/2 cup of whole wheat. You may want to use a mixture of mild and flavorful flours. We used equal amounts of the flour recipe in about.com and high protein bread flour.|
|2||teaspoons||Xanthan gum or a 50% - 50% mixture of xanthan and guar gums|
|1||Tablespoon||Sweet rice flour|
|1||package||Instant yeast or 2-1/2 teaspoons of bulk yeast|
|1/3||cup||Dry milk powder dissolved in the water below - 110° F|
|Warm water to make 1 cup total|
|2||Tablespoons||Extra virgin olive oil|
|3||Tablespoons||Warm water - more or less to adjust the dough|
|5||Ounces||Drained and pitted oil-packed olives, roughly chopped. This does not need to be an exact amount. It is about 1/2 cup of olives before they are chopped. Do not use canned black or green olives. The result will be salty and will lack the aromatic character of fruity olives.|