Returning to my roots with olive bread

I have relatives in Sicily who have worked an olive grove for generations. My great-grandfather tended trees there until he was 112 years old. It was a second career for him, one he didn't start until he was in his seventh decade.

This was no easy job for a man of his age. Olives are harvested by shaking the whole tree or branches and collecting the fruits (in baskets or nets hung from the farmers' waists or necks) before they hit the ground and are bruised. I've never tried harvesting them myself, but it takes a lot of  strength and dexterity. I think I might limit myself to pickling or making the oil if I were to return to my ancestoral roots in Sicily.

Because of my familial connection to olives, I have a special affinity for them...any variety you might bring to me. Black olives, green olives, stuffed olives. I don't have a favorite because I like them all equally well.

I have recently made a couple of recipes using olives so I'll keep the theme going tomorrow (you'll have to wait and see.) Each kind of olive has its own unique taste. Though often pickled, they are a fruit.

Olives are loaded with healthy monounsaturated fats and they can be a tasty addition to a low carb diet (except when they are added to bread as is the case today).

Olive Bread

3 cups flour, sifted

2 teaspoons active dry yeast

2 tablespoons white sugar

1 teaspoon salt

1/2 cup chopped olives (black or green, depending on the flavor you want).

3 tablespoons olive oil

1 1/4 cups warm water

1 tablespoon cornmeal

• In a large bowl, mix flour, yeast, sugar, salt, olives, olive oil, and water.
• Turn out dough onto a floured board. Knead until smooth and elastic - about 10 minutes. Set aside and let it rise for about 45 minutes (until doubled in size). Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
• Make a round ball with the dough. Place upside down in an un-greased bowl. Let rise until doubled in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees.
• Turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 500 degrees  for 15 minutes. Reduce heat to 375 degrees and bake for anoter 30 minutes, or until done.