Tapenade Bread a B M
Transform your homemade bread game with this irresistible Tapenade Bread, made effortlessly in your ABM (automatic bread machine) or by hand for a rustic touch. Infused with the bold Mediterranean flavors of black and green olives, capers, garlic, fresh parsley, and an optional hint of anchovies, this recipe takes artisan bread to a whole new level. The tapenade, a rich olive spread blended with lemon juice and olive oil, creates a savory swirl in every slice. Perfectly golden with a tender, flavorful crumb, this bread pairs beautifully with soups, cheese boards, or as a stand-alone crowd-pleaser. Whether you're a bread-baking novice or a seasoned pro, this customizable recipe makes it easy to create bakery-quality results from your own kitchen.
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 8 grams Salt
- 10 grams Sugar
- 30 milliliters Olive oil
- 150 grams Pitted black olives
- 150 grams Pitted green olives
- 2 tablespoons Capers
- 2 units Garlic cloves
- 2 tablespoons Fresh parsley
- 2 units Anchovy fillets (optional)
- 1 tablespoon Lemon juice
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, or until doubled in size.
While the dough is rising, prepare the tapenade: In a food processor, combine the black olives, green olives, capers, garlic, parsley, anchovy fillets (if using), lemon juice, and 1 tablespoon of olive oil. Process until smooth but slightly chunky.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle about 1/2 inch thick.
Spread an even layer of the tapenade over the surface of the dough, leaving a 1/2 inch border around the edges.
Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal.
Place the dough seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let rise for 30-45 minutes.
Preheat your oven to 200°C (400°F). Just before baking, use a sharp knife to make a few diagonal slashes across the top of the loaf.
Bake the bread in the preheated oven for 35-40 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.4 g | 104% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 7988 mg | 347% | |
| Total Carbohydrate | 375.4 g | 137% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 11.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 112 mg | 9% | |
| Iron | 82.6 mg | 459% | |
| Potassium | 783 mg | 17% | |
*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.
