Description
If you’ve been craving that golden, crusty, bakery-style loaf packed with briny olives and a chewy open crumb—this Olive Bread is your answer. It’s rustic, flavorful, and surprisingly easy to make without any special equipment. Whether you’re looking for a quick breakfast upgrade, a cozy side for soups, or healthy snack bread options, this recipe fits the bill. Artisan in appearance but simple in execution, it’s one of those food ideas you’ll return to again and again. Perfect for anyone seeking easy recipes with big flavor payoffs, or dinner ideas that go beyond the ordinary. This is the kind of loaf that invites sharing and second slices.
Ingredients
420g bread flour
350ml warm water
1 tsp instant yeast
1 ½ tsp salt
150g chopped mixed olives (green and black)
1 tbsp olive oil
Instructions
1. In a large bowl, combine the bread flour, salt, and yeast.
2. Gradually stir in the warm water until a shaggy dough forms. Let rest for 30 minutes.
3. Add the chopped olives and olive oil. Gently fold them into the dough using your hands.
4. Cover the bowl and let the dough rise at room temperature for 2–3 hours, stretching and folding every 30 minutes.
5. Shape the dough into a loaf on a lightly floured surface, place on parchment, and let it rest 45 minutes.
6. Preheat oven to 475°F with a Dutch oven inside.
7. Transfer dough to the hot Dutch oven, cover, and bake for 25 minutes.
8. Remove lid and bake 15–20 minutes more, until golden and crisp.
9. Let cool on a wire rack before slicing.
Notes
Use high-quality olives for the best flavor—avoid pre-sliced canned types.
Let the bread cool fully before slicing to preserve its airy crumb texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (based on 12 slices)
- Calories: 180
- Sugar: 0g
- Sodium: 330mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg