You can vary the flavour of this bread with your choice of olive and you can also try adding a few cloves of finely chopped garlic for a garlic bread version.
Altered ingredient amounts. This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the yeast was well-bloomed, I put it in the bowl of my stand mixer with the remaining ingredients to mix & knead it. I used kalamata olives and then copied reviewer, Tunisianswife, and added 1.5 tsp garlic powder & 1tsp Italian seasoning to the dough. These additions sent the bread over the top! Along with the pan of water in the oven, I also misted the loaf and the oven with water every three minutes for the first 10 minutes. This bread is so fragrant with the olives & spices, tastes wonderful, & has a great texture. Holly, thank you SO much! - 14 Jul 2008
Something else. TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 260 degrees blackened (ie. *burned*) the top of this bread. After all the work and time I invested in preparing this loaf, I was very disappointed to have it ruined by the author's cooking instructions. Reading some of the other comments, I would have to agree that 225 degrees instead of 260 is the way to go. The inside of the bread was extremely delicious and I will be baking this one again soon. Thank you for the recipe, I'm sure you didn't mean to burn my bread. - 14 Jul 2008
Used different ingredients. Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given it away to friends. It seems to be their favourite of all the breads I bake. Everyone loves the crispness of the crust combined with the tender inner bread. The last loaf I added Parmesan cheese. Gorgeous! - 14 Jul 2008