Olive Bread
Rustic and irresistibly flavorful, this homemade Olive Bread is a Mediterranean-inspired delight that combines the rich, briny goodness of black or green olives with aromatic dried rosemary for a truly savory experience. Perfect for beginners and seasoned bakers alike, this recipe uses simple ingredients such as all-purpose flour, lukewarm water, and extra-virgin olive oil to create a tender, golden-crusted loaf that's ideal for sandwiches, dipping in olive oil, or enjoying solo. The addition of active dry yeast ensures a soft and airy interior, while the slashing technique helps achieve artisan-style aesthetics. Quick to prepare and feeding up to eight people, this Olive Bread pairs beautifully with soups, charcuterie boards, or your favorite spreads, making it a versatile treat for any occasion. Get ready to fill your kitchen with the warm, comforting aroma of freshly baked bread!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 325 milliliters lukewarm water
- 7 grams active dry yeast
- 1 teaspoon sugar
- 10 grams salt
- 60 milliliters extra-virgin olive oil
- 150 grams pitted olives (black or green)
- 1 teaspoon dried rosemary
Instructions
In a large bowl, dissolve 7 grams of active dry yeast and 1 teaspoon of sugar in 325 milliliters of lukewarm water. Let it sit for about 5 minutes until it becomes frothy.
Add 500 grams of all-purpose flour and 10 grams of salt to the yeast mixture. Stir to combine until a shaggy dough forms.
Drizzle in 60 milliliters of extra-virgin olive oil and knead the dough in the bowl for about 10 minutes until it becomes smooth and elastic.
Roughly chop 150 grams of pitted olives and add them to the dough along with 1 teaspoon of dried rosemary. Knead until the olives and rosemary are evenly distributed.
Lightly oil a clean bowl, place the dough in it, and cover the bowl with a damp towel. Let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Preheat your oven to 220°C (430°F). Place a parchment-lined baking sheet in the oven to heat.
Once the dough has risen, gently deflate it and shape it into a round loaf. Cover it with a towel and let it rest for another 30 minutes.
Carefully place the dough on the hot baking sheet. Make a few slashes on the top with a sharp knife.
Bake in the preheated oven for 30-35 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 before slicing and serving.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6344 mg | 276% | |
| Total Carbohydrate | 323.9 g | 118% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 5.9 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 685 mg | 15% | |
*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.
