OLIVE TAPENADE BREAD

Yield: 1 Loaf

INGREDIENTS:

• 1 each bread dough, frozen, 16 oz
• 1 TBS Black Olive Tapenade w/Provencal herbs
• 1 tsp fresh rosemary, minced fine
  
  

METHOD:

1. Thaw frozen dough in refrigerator overnight or at room temperature until thawed but still firm.
2. On cutting board with chef’s knife or dough cutter, chop dough into large chunks.
3. Spread the tapenade and rosemary over chopped dough. Continue to chop and mix until dough is blended with tapenade and streaked with color.
4. Place in loaf pan. Non-stick sprayed with pan spray works best.
5. Proof in draft-free area covered loosely with light cloth towel or in gas oven with a shallow pan of warm water and the warmth of the pilot light will give ideal proofing temperature of about 100 F.
6. Proof until dough domes slightly above top of pan.
7. Bake at 350 F for approximately 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 5-10 minutes and then remove from pan and finish cooling on cooling rack or screen.

Optional
This recipe works well with Pillsbury refrigerated French bread dough also. Just carefully unroll the dough and spread the flavoring out to the edges leaving about a 1/2 inch edge. Roll back up and pinch the seam together. Place seam down and bake according to the package instructions.