Nutritional Info

Nutrition Facts

Serving Size 1 (680g)

Calories 630
Calories from Fat 324 (51%)
Amount Per Serving %DIV
Total Fat 36g 55%
Saturated Fat 15.8g 79%
Monounsaturated Fat 17.4g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 88.6mg 30%
Sodium 38.6mg 2%
Potassium 1739.2mg 37%
Total Carbohydrate 49.2g 16%
Dietary Fiber 2.9g 12%
Sugars 34g
Protein 24.1g 48%

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Recipe Description
You can also make this bread with white flour. But, don't use ordinary, heavier whole wheat flour if following the recipe exactly. The recipe was designed for use with whole wheat pastry flour. And the result, is delicious!
Prep time
2 hr
Cook time
30 min
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
3/4 Cup(c)  warm low sodium water, minus 1 tablespoon, 100° to 105° f
1/4 Cup(c)  olive juice
1   large egg
1 Teaspoon(t)  honey
1 Tablespoon(T)  white wine vinegar
1 1/2 Cup(c)  whole wheat pastry flour
1 Tablespoon(T)  unbleached bread flour
2 Tablespoon(T)  potato flour
1/2 Teaspoon(t)  onion powder
1/4 Teaspoon(t)  ascorbic acid
1 Tablespoon(T)  vital wheat gluten
2 Teaspoon(t)  white sugar
2 Teaspoon(t)  bread machine yeast
20   low sodium pitted black olives, halved
1 Tablespoon(T)  rosemary, dried
1   egg yolk, beaten
2 Teaspoon(t)  olive oil
1 Tablespoon(T)  unbleached bread flour
1/2 Cup(c)  extra virgin olive oil


Place the olive oil through the yeast into the bread machine pan and set for dough. While the dough is rising in the machine, towel dry the olives. Place 15 halved olives in a small bowl, and mix with the rosemary. Set the other 5 halved olives aside. Just before the dough is ready to come out of the machine, beat the egg yolk and water and set the egg wash aside. Prepare a baking sheet by lining with parchment paper and sprinkling with a generous amount of cornmeal or light polenta. (If you have a silicone baking mat, you can use that instead.) After the dough has risen, roll it out onto a lightly floured bread board and press down gently until it's flat and about 12 inches square. Spread the olive and rosemary mixture over it and then pull the sides up and over, and then crosswise again. Knead the bread just a few times, then form a ball by tucking the layers down toward the same point. Set the ball on the baking sheet and press down gently until you have a 12 to 14 inch flat piece about 2 to 2 1/2 inches thick. Shape this into a round. Now press the remaining olives into the dough, evenly around the top but all the way into the dough. Brush with the egg wash. (You won't use all of it.) If you have a proof setting for your oven, set that for 1 1/2 hours. Cover the dough with lightly floured waxed paper (this is a sticky dough). If you don't have a proof setting, you can preheat the oven to 100° F (no more) and then place the dough, covered, in the oven for the necessary time. Or, you can cover with waxed paper and place in another warm spot for about 1 1/2 hours. This bread won't rise much. It's more like a flatbread, but it is delicious. Preheat your oven to 375° F, or if using a convection oven, 350° F. For the glaze, beat together the egg yolk and oil. Brush over the top of the bread. Bake the bread for 30 minutes, or until golden brown. Serve hot or warm.

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