Low Sodium Olive Bread
Elevate your bread-making game with this irresistibly savory Low Sodium Olive Bread—perfect for health-conscious foodies and Mediterranean flavor enthusiasts alike. Featuring a soft, airy texture infused with the rich brininess of low-sodium black olives and the aromatic blend of garlic powder, dried oregano, and thyme, this homemade bread is bursting with flavor without excess salt. A touch of extra-virgin olive oil ensures a moist, golden crust, while a simple dough-kneading process and warm, slow rising guarantee bakery-quality results. Ideal as a side for soups, salads, or your favorite dips, this heart-healthy olive bread is as versatile as it is delicious. Perfect for anyone seeking a guilt-free, flavorful baking experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.25 cups Water
- 1 tablespoon Sugar
- 2 tablespoons Extra-virgin olive oil
- 1 cup Low-sodium black olives, pitted and chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
Instructions
In a large bowl, combine the flour and instant yeast. Stir well to distribute the yeast evenly throughout the flour.
Dissolve the sugar in warm water (about 110°F) in a separate bowl. Stir in the olive oil.
Make a well in the center of the flour mixture and pour in the water mixture. Mix until it forms a rough dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. If the dough feels too sticky, sprinkle a bit more flour, but avoid over-flouring as it will make the bread dense.
Gently fold the chopped olives, garlic powder, oregano, thyme, and black pepper into the dough until evenly distributed.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot until it doubles in size, about 1-1.5 hours.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough to release the air, then form it into a round or oval loaf.
Transfer to the prepared baking sheet, cover lightly with a cloth, and let it rise again for about 30 minutes.
Bake in the preheated oven for 25-30 minutes or until the bread sounds hollow when tapped on the bottom and is golden brown on top.
Remove from the oven and let the bread cool on a wire rack before slicing. Enjoy your low sodium olive bread!
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 13.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 681 mg | 14% | |
*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.
