Italian Olive Bread
Transport your taste buds to the rustic heart of Italy with this savory Italian Olive Bread, a divine fusion of tradition and bold Mediterranean flavors. Crafted with a blend of all-purpose flour, fragrant fresh rosemary, and briny Kalamata olives, this artisan-style bread boasts a golden, crusty exterior and a tender, olive-studded crumb. Perfectly balanced with a touch of extra virgin olive oil and a hint of salt, every slice offers a harmonious medley of earthy and tangy notes. Ideal as an accompaniment to soups, stews, or antipasto platters, this bread is a showstopper whether served warm or toasted. With straightforward steps like kneading and a rewarding double rise, this recipe is suitable for beginners and seasoned bakers alike. Discover how to make this homemade Italian Olive Bread, a crowd-pleaser for every occasion and a timeless favorite in Mediterranean cuisine.
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Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 1.25 cups warm water (110°F/45°C)
- 2.25 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1.5 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 1 cup pitted Kalamata olives (chopped)
- 1 tablespoon fresh rosemary (chopped)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour mixture and add the activated yeast mixture and olive oil. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Gently knead in the chopped olives and rosemary until evenly incorporated.
Place the dough in a clean, lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1-2 hours, or until it doubles in size.
Punch down the dough and shape it into a round loaf or an oval. Place it on a parchment-lined baking sheet.
Cover the loaf loosely with a towel and let it rise again for 30-40 minutes.
Preheat your oven to 400°F (200°C). Just before baking, use a sharp knife to make 2-3 shallow slashes on the surface of the bread to allow it to expand as it bakes.
Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 754 mg | 16% | |
*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.
