Craft a hearty loaf of bread that tastes like a slice of Mediterranean paradise.
My best friend has been on a bread-baking kick for the last few years, and one of her favorite tricks is to mix chopped olives into the dough. This results in a savory, luxurious loaf of bread that slices like a dream and tastes great no matter how it’s served. My friend swears by toasting her slice and slathering it with Roasted Garlic Butter, while I’m partial to tearing off soft, untoasted chunks and dunking them straight into a pool of olive oil.
I mean, is there anything more satisfying than slicing into a freshly baked loaf of bread? That soft sound and slightly sweet aroma are more than enough to make the mouth water! It’s even more tantalizing when there are olives tossed in, which create a uniquely vibrant and earthy taste. That’s why my best friend uses this recipe all the time—it’s so simple and delicious, you’ll never get tired of it.
Perfect for parties and casual weekends alike, olive bread is a one-of-a-kind dish that can easily become a favorite in your household. Make it at the beginning of the week to enjoy for the next few days, and you won’t be disappointed.
What kind of olives should I use?
There are two main types of olives for you to choose from—green or kalamata. Kalamata olives are black and have a richer, more robust flavor, whereas green olives—depicted in the images below—tend to taste fresher and are more fragrant. Either kind works beautifully, so choose whichever suits your taste. Just be sure they’re pitted—and double-check as you chop, because even jars labeled “pitted” can have the occasional stray pit hiding inside. Personally, I favor the dark, jammy flavor of kalamata olives, but which you bake into your bread is entirely up to you.
How do I store leftovers?
Keep your bread wrapped in plastic wrap or aluminum foil and store at room temperature for 3-4 days. It can last in the refrigerator for up to a week. Warm it in the oven or pop a couple of slices in the toaster to restore the crustiness. You can also wrap the whole loaf with plastic wrap and freeze it for up to 3 months, making sure to thaw it in the fridge overnight before serving.
Serving suggestions
Seeking an easy yet epic appetizer for your loved ones? Serve sliced olive bread with Bread Dipping Oil, Garlic Butter Sauce, Red Pepper Hummus, or Whipped Cream Cheese for dipping. If you’d like to make it part of a bigger meal, pair it with a refreshing rainbow Mediterranean Salad or this luxurious Chicken Risotto. However you enjoy it, this loaf will have you saying, “Olive this bread!” in no time.
Ingredients
- 3¼ cups bread flour
- 2¼ teaspoons instant yeast
- 1½ teaspoons coarse salt
- 2 teaspoons dried oregano
- 1¼ teaspoons garlic powder
- 1¼ cups chopped pitted olives green or kalamata
- 1½ cups lukewarm water about 70°F
- Extra flour for dusting
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, coarse salt, dried oregano, and garlic powder. Add the chopped olives and lukewarm water. Stir with a spatula or clean hands until a sticky dough forms.
- Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for about 2 hours, or until doubled in size.
- Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Place it on a lightly greased baking sheet, cover, and let it rest for 45 minutes.
- Preheat your oven to 425°F. Once the dough has rested, use a sharp knife to make a shallow score on the top of the loaf.
- Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the crust is a deep golden brown.
- Remove the bread from the oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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