Olive Juice Bread
Unlock a bold new twist on homemade bread with this Olive Juice Bread recipe—a savory delight that combines rustic charm with Mediterranean flavors. Featuring briny olive juice from jarred olives, this bread is infused with a subtle tang that perfectly complements the chopped green or black olives and a hint of dried oregano folded into the dough. With a golden crust and a soft, flavorful interior, it's the ultimate loaf for olive lovers. Perfect for pairing with soups, salads, or simply dipping into olive oil, this bread is as versatile as it is delicious. Plus, with easy-to-follow steps and just over an hour of rising time, it’s a rewarding project for bakers of any skill level. Whether served warm or stored for later, this unique bread will have everyone reaching for another slice.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Olive juice (from jarred olives)
- 0.5 cup Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.75 cup Chopped olives (green or black, drained)
- 1 teaspoon Dried oregano
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes, until frothy.
In a large mixing bowl, whisk together the flour and salt.
Add the olive juice, olive oil, and frothy yeast mixture to the dry ingredients. Mix until a sticky dough forms.
Fold in the chopped olives and dried oregano, distributing them evenly throughout the dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
Grease a large bowl with olive oil and place the dough inside, turning it to coat. Cover the bowl with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Punch down the risen dough and shape it into a loaf. Place it in the prepared loaf pan.
Cover the loaf loosely with a towel and let it rise again for 30 minutes, or until it has risen slightly above the top of the pan.
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftover bread in an airtight container for up to three days.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7542 mg | 328% | |
| Total Carbohydrate | 356.0 g | 129% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 13.5 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 662 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.
