Description
This rustic Olive Bread is soft and flavorful, packed with briny olives and seasoned with herbs. It’s perfect as a side to soups, salads, or simply enjoyed with a smear of butter or olive oil.
Ingredients
Units
Scale
For the bread dough:
- 3 1/2 cups (440 g) all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (360 ml) warm water (110°F/43°C)
- 2 tablespoons olive oil
For the filling:
- 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
Instructions
- Prepare the yeast mixture:
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
- Mix the dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a sticky dough forms.
- Add the olives and herbs:
- Fold in the chopped olives, rosemary, and oregano. Knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
- First rise:
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1-2 hours, or until doubled in size.
- Shape the dough:
- Punch down the dough and shape it into a round loaf or an oval. Place it on a parchment-lined baking sheet or in a greased loaf pan.
- Second rise:
- Cover the dough with a towel and let it rise for another 30-45 minutes. Meanwhile, preheat your oven to 400°F (200°C).
- Bake the bread:
- Bake the bread for 30-35 minutes, or until the crust is golden and the loaf sounds hollow when tapped on the bottom.
- Cool and serve:
- Let the bread cool on a wire rack before slicing. Serve warm or at room temperature.
Notes
- Use kalamata or Castelvetrano olives for a more robust flavor.
- This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 1 month.