Delallo Calamata Bread (Refrigerator bread)

Pat Duran


This is a homemade bread recipe that leaves room for your favorite variety of olive! Delallo used Calamata, but any olive will do! So pick your most beloved briny fruit and bring something fresh to the dinner table.

This recipe is by and photo too!

pinch tips: How to Knead Dough



free style loaf


40 Min


45 Min


3 c
all purpose flour
2 tsp
active dry yeast
2 Tbsp
granulated sugar
1 tsp
1/2 c
chopped olives, calamata or your favorite
3 Tbsp
extra virgin olive oil
1 1/4 c
warm water
2 Tbsp
cornmeal for dusting

Directions Step-By-Step

In a large bowl, mix flour, yeast, sugar, salt, olives, olive oil and water. Turn dough onto a floured surface. Knead until smooth with an elastic feel. Knead for 7-10 minutes.
Keep the dough well-floured and cover in a bowl.
Refrigerate for about 30 minutes until dough rises.
Preheat oven to 500^.
Grease a sheet pan with butter or non-stick spray. Dust bottom of pan with cornmeal and place loaf in the center.
Bake for 15 minutes at 500^.
Turn oven temperature down to 375^; bake for about 30 minutes , or until done.

About this Recipe

Course/Dish: Savory Breads
Other Tags: Quick & Easy, Healthy