Olive Onion Bread
Discover the ultimate blend of savory flavors with Olive Onion Bread, a rustic and aromatic loaf that’s perfect for any occasion. This handmade bread recipe combines soft, fluffy dough with the rich brininess of black olives, the sweet caramelization of sautéed onions, and a fragrant hint of dried oregano. Each bite bursts with Mediterranean-inspired goodness, making it an irresistible centerpiece for your meals. With a golden, crusty exterior and a tender crumb, this bread is ideal for dipping in olive oil, accompanying hearty soups, or elevating your favorite sandwiches. Easy to prepare and bake, Olive Onion Bread is a crowd-pleasing side that fills your kitchen with an inviting aroma and your heart with the joy of homemade baking.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 0.75 cups Black olives, pitted and chopped
- 1 medium Yellow onion, finely chopped
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 0.25 cups All-purpose flour (for dusting)
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Stir in the yeast mixture until a soft dough forms.
On a lightly floured surface, knead the dough for about 8 minutes until smooth and elastic. If the dough is sticky, add small amounts of flour as needed.
Lightly oil a large bowl with 1 tablespoon of olive oil, place the dough inside, and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until golden and caramelized. Remove from heat and let cool.
Once the dough has risen, punch it down and transfer it back to the floured surface. Flatten the dough slightly and sprinkle the chopped olives, caramelized onions, and dried oregano over the top.
Knead the dough gently to incorporate the olives, onions, and oregano evenly throughout.
Shape the dough into a round loaf or place it in a greased 9x5-inch loaf pan. Cover it loosely with the towel and let it rise again for 30 minutes.
Preheat the oven to 375°F (190°C).
If desired, lightly dust the top of the loaf with additional flour for a rustic appearance.
Bake the bread in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Serve warm or at room temperature. This bread pairs beautifully with olive oil for dipping or alongside soups and salads.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4912 mg | 214% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 9.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 850 mg | 18% | |
*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.
