olive cheese bread?
when i was in venice over the summer we had this amazing white bread with huge whole green olives, a mild melted white cheese inside, and a chewy dense bread. it was amazing, but i am having trouble figuring out what type of bread recipe to use. the last recipe i tried was too hard on the outside and not dense enough inside. does anyone have any suggestions?
I tried to duplicate an olive bread I had in Cyprus - not the same thing as yours because it used black olives and no cheese, but maybe close. Anyway, I used a pizza dough recipe that contained 3 Tbs olive oil to 3 cups of flour, except I used even more olive oil (probably twice that much, though I didn't really measure). Mixed in cilantro (that's what they did in Cyprus), a bunch of olives, and a bit of the olive brine for saltiness. It came out pretty good - not as good as the original, but it was dense and flavorful. Don't know if any of this is helpful; I plan to keep tweaking it when it cools off enough to do some more baking.