Easy Olive Bread Recipe
A rustic Mediterranean olive bread with a crispy crust, soft chewy interior, and rich olive flavor. This easy homemade loaf is perfect for dipping, sandwiches, or serving alongside soups and cheeses.
Print Pin Servings: 8 servings
Calories: 180kcal
Cost: $7
Equipment
- Large mixing bowl For making the dough
- Wooden spoon For mixing ingredients
- Kitchen towel To cover dough while rising
- Baking sheet For baking the loaf
- Parchment paper Prevents sticking
- Serrated knife For scoring and slicing
- Wire rack For cooling the bread
Ingredients
- 3 ½ cups all-purpose flour or bread flour for chewier texture or bread flour for chewier texture
- 1 ½ teaspoons salt
- 1 packet active dry yeast ~2 ¼ tsp
- 1 ¼ cups warm water ~110°F
- 1 tablespoon olive oil extra virgin recommended
- 1 cup olives chopped Kalamata, green, or mixed
- 1 teaspoon fresh rosemary chopped optional
- 1 clove garlic minced optional
- 1 tablespoon cornmeal optional optional for dusting
Instructions
- Combine warm water and yeast in a bowl; let sit until foamy.
- Stir in olive oil, flour, and salt until a shaggy dough forms.
- Knead dough until smooth and elastic.
- Add chopped olives, rosemary, and garlic (if using).
- Cover and let dough rise until doubled in size.
- Punch down dough and shape into a loaf.
- Let shaped dough rise again until puffy.
- Set oven to 425°F and place a pan of water inside for steam.
- Make shallow slashes on top of the loaf.
- for 30-35 minutes until golden brown.
- Transfer to a wire rack and let cool before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 80g | Calories: 180kcal | Carbohydrates: 35g | Protein: 5g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 320mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Calcium: 10mg | Iron: 1.2mg