Olive Oil Bread with Onions and Olives

Pretty wordless, this one.

[js]
First, I apologize if I have not been around with my comments on your blogs.

With the holiday busy-ness and the post-holiday busy-ness, I have been afraid to open my blog reader. I simply cannot catch up at this point and would need a week or two to fully be abreast.

Plus, I have been down with a virus the last week. I call it the Nissin virus, because this virus makes one lose one's appetite and just want to eat Nissin instant noodles.

And just to prove it's a Nissin virus, both TS and CSC have now come down with it and, yes, they too want to eat instant noodles. Maybe it's the MSG that makes one feel better. ;)

(CSC's kids -- Boss #1 and Boss #3 -- have now also gotten the flu. Boss #2 is remarkably resilient.)

[js]
Back to the bread.

I used the olive oil dough from Artisan Bread in Five Minutes a Day.

We had some olives in the fridge and I wanted to use them up. I didn't want to put too much olives though, as some of our family members are not keen on olives. I sliced some red onions and sprinkled them on top. The bread baked for about 25 minutes in a preheated 425F oven, until it was crispy.

The dough rose nicely and it was very light and puffy. The smell of the olives and red onions was quite intoxicating!


Breads we've done from the book:
Artisan Deli-Style Rye Bread
Brioche
Swedish Limpa Bread
European Peasant Loaf
Olive Oil Bread with Onions and Olives

Other breads we've made before:
No-Knead Bread, Two Kinds
Sesame Seed Buns
Foccacia
Potato Cornmeal Foccacia
Whole Wheat Challah