Using the no-knead bread recipe from Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking I made an olive loaf for dinner last night. I had an opened jar of kalamata olives in the fridge and used about 1/4 cup of them to make this bread.
It went great with the simple tomato salad and frittata. Tomatoes and basil from the garden, olive oil and mozzarella cheese. Simple but delicious when the tomatoes are so flavorful.