Onion Olive Bread
Discover the ultimate artisan flavor with this Onion Olive Bread, a true showstopper for any table! This golden, crusty loaf combines the rich sweetness of caramelized onions with the briny punch of Kalamata olives, creating a deeply satisfying blend of savory and earthy flavors. Infused with olive oil for extra moisture and a touch of fresh rosemary for an herby flourish, this bread is perfect for elevating soups, charcuterie boards, or simply enjoying as a snack with a smear of butter. With easy-to-follow steps and a dreamy aroma that fills your kitchen, this homemade bread recipe is an irresistible treat that's sure to become a household favorite.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1 teaspoon Granulated sugar
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 0.75 cup Kalamata olives (pitted and chopped)
- 1 tablespoon Fresh rosemary (optional)
Instructions
In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let the mixture sit for 5-10 minutes until frothy.
Meanwhile, thinly slice the yellow onion and heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, then sauté for 10-12 minutes until caramelized. Remove from heat and set aside.
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with the remaining olive oil.
Mix the ingredients until a shaggy dough forms, then turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
Gradually knead in the caramelized onions, chopped olives, and fresh rosemary (if using), distributing them evenly throughout the dough.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C). Place a sheet of parchment paper on a baking sheet or prepare a Dutch oven if using one.
Punch down the dough and shape it into a round loaf. Place the loaf on the prepared baking sheet or inside the Dutch oven. Cover loosely and let it rest for 20 minutes.
Using a sharp knife, slash the top of the loaf with a few shallow cuts to allow proper rising during baking.
Bake the bread for 35-40 minutes or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Let the bread cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4976 mg | 216% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 11.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 202 mg | 16% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 870 mg | 19% | |
*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.
