Nutritional Info

Nutrition Facts

Serving Size 1 (440g)

Calories 614
Calories from Fat 270 (44%)
Amount Per Serving %DIV
Total Fat 30.1g 46%
Saturated Fat 12.6g 63%
Monounsaturated Fat 13.5g
Polyunsaturated Fat 3.9g
Trans Fat 0.0g
Cholesterol 604.1mg 201%
Sodium 112.1mg 5%
Potassium 1092.8mg 23%
Total Carbohydrate 52.7g 18%
Dietary Fiber 3g 12%
Sugars 19g
Protein 27.5g 55%

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Recipe Description
You can add crushed garlic to this recipe for an extra kick. And you might want to experiment after making your first loaf by exchanging 3 tablespoons of flaxseed meal with 1 tablespoon of oil, or using 2 tablespoons of granular lecithin in exchange for 1 tablespoon of oil. The flaxseed will darken the bread, but provides extra fiber and the moisture that the oil usually provides.
Prep time
2 hr
Cook time
30 min
Ready In
2 hr 30 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  extra virgin olive oil
1 Cup(c)  warm low sodium water, 100° to 105° f, minus 1 tablespoon
1/4 Cup(c)  olive juice
1   large whole egg
1 Tablespoon(T)  white wine vinegar
1 Cup(c)  whole wheat pastry flour
1 3/4 Cup(c)  unbleached bread flour
1/4 Cup(c)  potato flour
1 Teaspoon(t)  onion powder
1/4 Teaspoon(t)  ascorbic acid
1 Tablespoon(T)  vital wheat gluten
1 Tablespoon(T)  white sugar
2 1/4 Teaspoon(t)  bread machine yeast
10   low sodium black, pitted olives, chopped
1 Tablespoon(T)  dried basil
1   egg yolk
1 Teaspoon(t)  water
2 Teaspoon(t)  olive oil
1 Tablespoon(T)  poppy seeds or sesame seeds
1 Tablespoon(T)  cornmeal, for dusting the pan


Place the olive oil through yeast into the bread machine pan and set for Dough. While the dough is rising in the machine, towel dry and chop the olives and mix with the dried basil. Just before the dough is ready to come out of the machine, beat the egg yolk with the water and oil and set the egg wash aside. Prepare a baking sheet by sprinkling with a generous amount of cornmeal or light polenta. After the dough has risen, roll out onto a lightly floured breadboard and pat down. Spread the olive and basil mix over the dough and then pull the sides up and over and then crosswise. Knead the dough 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 inch diameter, flat piece of dough about 2 inches thick. Shape this into a flat oval or round shape. Brush lightly with the egg wash. If you have a proof setting for your oven, set that for 1 1/2 hours. Cover the dough with a very light cloth that is lightly floured, or with waxed paper. If you don't have a proof setting, you can preheat the oven to about 100° F (no more) and then place the dough, covered, in there for the necessary time. Or, you can cover the dough with waxed paper or a lightly floured light cloth and place in another warm spot for about 1 1/2 hours. Preheat your oven to 375° F, or if using a convection oven, set to 350° F. Bake for 30 minutes, or until golden brown.

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