|Calories Per Serving:
- 2½ cups Warm Water
- 2 tbsp Active Dry Yeast
- 1 tsp Molasses
- 2 tbsp Olive Oil
- 1 tbsp Salt
- 7½ cups Bread Flour
- 1 cup Kalamata Olives (pitted and chopped)
- 2 tbsp fresh Rosemary (chopped)
- 1 tbsp Sesame Seeds (optional)
- Take a mixing bowl and combine together water, dry yeast and molasses. Stir well to mix.
- Allow the mixture to stand for a few minutes, till it turns creamy and foamy.
- Add olive oil and salt to the yeast mixture. Mix well.
- Add bread flour to the mixture, about one cup at a time, till the dough is to stiff to stir.
- Add kalamata olives and rosemary.
- Transfer the dough to a lightly floured board.
- Knead the dough adding flour, as required to prevent it from getting sticky, till it gets smooth and elastic.
- Oil a large bowl and place the dough in it. Turn to coat all the sides of the dough with oil.
- Keep the dough aside to allow it rise until double in size, for about an hour or so.
- Divide the dough into two pieces and form two round loaves.
- Grease a baking sheet.
- Place the loaves on the sheet and spray some cold water on them.
- Sprinkle sesame seeds on the loaves. Set aside for 25 to 30 minutes.
- Bake the loaves at 400 °F (205 °C) for about 45 minutes or till they turn brown and sound hollow when tapped on the top.