Chipotle Olive Bread
Infused with bold flavors and rustic charm, this Chipotle Olive Bread is a must-bake for bread lovers seeking a spicy, savory twist. The smoky heat of chipotle peppers in adobo sauce pairs beautifully with the briny tang of Kalamata olives, while minced garlic and dried oregano add irresistible aromatic depth. Perfectly crusty on the outside and tender on the inside, this artisan-style loaf is ideal for pairing with soups, serving alongside charcuterie boards, or enjoying as a stand-alone snack. With its straightforward preparation and use of simple pantry staples, this bread is an approachable way to elevate your homemade baking game. Whether you're indulging in a slice fresh from the oven or saving it for gourmet sandwiches, this Chipotle Olive Bread is bound to become a new favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water (110°F/43°C)
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 tablespoons Chipotle peppers in adobo sauce (finely chopped)
- 0.75 cup Kalamata olives (pitted and quartered)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano
- 1 tablespoon Cornmeal (for dusting)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-7 minutes until the mixture becomes frothy, indicating the yeast is active.
In a large mixing bowl, combine the flour and salt. Stir in the olive oil, frothy yeast mixture, and chopped chipotle peppers.
Mix the dough until it starts coming together. Then, add the Kalamata olives, minced garlic, and oregano, mixing well until evenly distributed.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment and knead for 5-6 minutes on medium speed.
Lightly oil a large bowl and place the dough inside, turning to coat it with the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm, draft-free location for 1-1.5 hours, or until the dough has doubled in size.
Preheat your oven to 425°F (220°C) and place a baking stone or an inverted baking sheet inside to heat. Line a separate baking sheet with parchment paper and lightly sprinkle it with cornmeal.
Punch down the risen dough and shape it into a round loaf. Place the loaf on the prepared baking sheet, cover it with a kitchen towel, and let it rise again for 30-45 minutes.
Using a sharp knife, slash an X or a few diagonal cuts across the top of the loaf to allow steam to escape during baking.
Transfer the loaf (on its parchment paper) onto the preheated baking stone or baking sheet. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6251 mg | 272% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 7.3 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
