Inspired by olive bread from Tartine Bakery in San Francisco, I tried to make my own even though I’ve never tasted one before. I do LOVE the sourdough walnut from Tartine and I try to get one every time I visit.
I followed the olive bread instructions using the olive oil dough recipe. Both from Artisan Bread in 5 Minutes a Day. This has been one of my most used cook books!
I purposely took it out before it fully browned because my family doesn’t love a hard crust. Still crispy all over and a nice holey crumb.
Salty olives really goes well with bread. Next time I will slice the olives more so they spread out better. My shaping pushed them all to one side of the loaf.