Savoury Olive Bread
Elevate your homemade bread game with this irresistibly aromatic Savoury Olive Bread, a Mediterranean-inspired delight that effortlessly blends rustic charm with bold flavors. Made with a base of tender, fluffy dough, this artisanal loaf is infused with the briny goodness of chopped olives, the earthy aroma of fresh rosemary, and the subtle kick of garlic. Perfectly golden with a crisp crust—enhanced by an optional egg wash—this bread is both visually stunning and incredibly flavorful. Ideal for serving alongside soups, cheese boards, or as a standalone snack, it’s the ultimate fusion of simple ingredients and gourmet taste. Plus, this recipe is beginner-friendly, using straightforward kneading and rising techniques to yield bakery-quality results. Impress your guests and treat your taste buds with this easy-to-make yet deeply satisfying olive bread!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (110°F/45°C)
- 2 tablespoons Extra virgin olive oil
- 1 cup Pitted green or black olives (chopped)
- 1 tablespoon Fresh rosemary (chopped)
- 2 cloves Garlic (finely minced)
- 1 Egg (for egg wash, optional)
- 1 tablespoon Water (for egg wash, optional)
Instructions
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix the dough with a wooden spoon until it starts to come together, then transfer it to a lightly floured surface.
Knead the dough with your hands for about 8–10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Flatten the dough slightly and sprinkle the chopped olives, rosemary, and minced garlic evenly over it.
Fold the dough over the fillings and knead gently to incorporate them evenly throughout the dough. Be careful not to overwork it.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean towel 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). Line a baking sheet with parchment paper.
Punch down the risen dough and shape it into a round or oblong loaf. Place the loaf on the prepared baking sheet.
If desired, mix the egg with 1 tablespoon of water to make an egg wash. Brush it lightly over the loaf for a shiny, golden crust.
Using a sharp knife, make 2–3 shallow slashes across the top of the bread to allow steam to escape during baking.
Bake the bread in the preheated oven for 25–30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Transfer the bread to a wire rack to cool for at least 15 minutes before slicing.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 5435 mg | 236% | |
| Total Carbohydrate | 300.0 g | 109% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 5.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 245 mg | 19% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 686 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.
