OLIVE BREAD
This rustic olive bread is crusty on the outside and soft on the inside, studded with savoury olives for a burst of Mediterranean flavour. Perfect with cheese, soups, or on its own with olive oil.
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup warm water about 110°F / 45°C
- 2 tablespoons olive oil
- 1 cup chopped pitted olives green, black, or mixed
- 1 teaspoon dried rosemary or oregano optional
Instructions
Activate Yeast:
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Mix Dough:
- Add flour, salt, olive oil, olives, and herbs (if using). Stir until a shaggy dough forms. Knead lightly for 1–2 minutes until combined.
First Rise:
- Cover bowl with a towel and let the dough rise in a warm place for 1–2 hours, until doubled in size.
Shape the Dough:
- Turn out dough onto a floured surface. Shape into a round loaf. Place on a parchment-lined baking sheet or in a greased Dutch oven.
Second Rise:
- Let rise again for 30–40 minutes while the oven preheats to 425°F (220°C).
Bake:
- Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Cool and Serve:
- Cool slightly before slicing. Serve warm or at room temperature.
Notes
- Make Ahead:
Prepare the dough and refrigerate overnight for enhanced flavour. Let come to room temperature before baking. - Olive Options:
Use kalamata, Castelvetrano, or green olives—chopped and pitted. - Serving Suggestions:
Serve with olive oil and balsamic, cheeses, or alongside pasta dishes. - Allergy-Friendly Options:
Naturally dairy-free and vegan. Use gluten-free flour mix if needed. - Storage Tips:
Store in a paper bag at room temperature for up to 2 days or freeze for longer storage.