Olive Bread Recipe

Introduction

This olive bread is a fragrant and flavorful loaf, packed with green and black olives and a hint of oregano. It’s perfect for sharing at the table or enjoying with your favorite dips and cheeses. With a crisp crust and soft, elastic crumb, this bread is a stunning addition to any meal.

Ingredients

• 7g sachet fast-action dried yeast
• 550g strong white bread flour, plus extra for dusting
• 1½ tsp fine sea salt
• 1 tbsp dried oregano
• 100g pitted green olives, roughly chopped, plus 1 tbsp brine
• 100g pitted black olives, roughly chopped
• 1 tbsp extra virgin olive oil
• Semolina, for dusting
• 300ml warm water

Instructions

1. Step 1: In a stand mixer fitted with a dough hook, combine the yeast, flour, salt, dried oregano, chopped green and black olives, olive brine, olive oil, and warm water. Mix on low speed for 8 to 10 minutes until the dough becomes smooth and elastic.
2. Step 2: Line a bowl with a clean tea towel. Shape the dough into a ball and place it seam-side up into the bowl. Cover and chill for at least a few hours until the dough has doubled in size, or up to 24 hours for a deeper flavor.
3. Step 3: When ready to bake, preheat the oven to 240°C (220°C fan)/Gas mark 9. Place a large, lidded casserole dish inside to heat for 30 minutes.
4. Step 4: Remove the casserole dish lid and sprinkle semolina over a large sheet of baking parchment. Carefully transfer the dough, seam-side down, onto the parchment.
5. Step 5: Take the hot casserole dish from the oven and place the dough inside. Cover with the lid and bake for 40 minutes.
6. Step 6: Remove the lid and bake the bread for an additional 10 minutes until the crust is golden brown and the base sounds hollow when tapped.

Tips & Variations

• For added flavor, try using a mix of Kalamata and Castelvetrano olives or add a handful of chopped fresh rosemary.
• If you don’t have a stand mixer, you can knead the dough by hand for about 12 minutes until smooth and elastic.
• Allowing the dough to prove longer in the fridge develops a richer, more complex taste.

Storage

Store the olive bread covered at room temperature for up to three days. To extend freshness, keep it chilled in an airtight container for up to a week. Reheat in the oven at 180°C (160°C fan) for 5 to 10 minutes to refresh the crust and crumb before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, you can substitute fresh yeast for dried yeast by using about three times the amount. Make sure to dissolve it in the warm water before adding to the flour and other ingredients.

Can I make this bread without a stand mixer?

Absolutely. Knead the dough by hand on a floured surface for 10 to 15 minutes until the dough is smooth and elastic. It may take a little more time and effort, but the result will be just as delicious.

Olive Bread Recipe

---

★★★★★

4.8 from 76 reviews

• Author: Noah
• Total Time: 4 hours 15 minutes (including minimum 3-hour proving time)
• Yield: 1 large loaf (approximately 800g) 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This fragrant olive bread features a perfect blend of green and black olives infused with dried oregano and olive oil, creating a flavorful artisan loaf. The dough is slow-proved for enhanced depth of flavor and baked in a hot, lidded casserole to produce a crisp golden crust and a soft, elastic crumb.

---

Ingredients

Scale 1x2x3x

Dough Ingredients

• 7g sachet fast-action dried yeast
• 550g strong white bread flour, plus extra for dusting
• 1½ tsp fine sea salt
• 1 tbsp dried oregano
• 100g pitted green olives, roughly chopped, plus 1 tbsp brine
• 100g pitted black olives, roughly chopped
• 1 tbsp extra virgin olive oil
• 300ml warm water

For Baking

• Semolina, for dusting

---

Instructions

1. Prepare the dough: In a stand mixer fitted with a dough hook, combine the yeast, strong white bread flour, fine sea salt, dried oregano, roughly chopped green and black olives, olive brine, and extra virgin olive oil. Add 300ml of warm water and mix on low speed for 8-10 minutes until a smooth, elastic dough forms.
2. First proof: Line a bowl with a clean tea towel. Shape the dough into a ball and place it seam-side up in the bowl. Cover the bowl and refrigerate the dough to chill and prove for at least a few hours, or up to 24 hours. The longer the proofing, the deeper the flavor develops.
3. Heat oven and casserole: Preheat the oven to 240°C (220°C fan) or gas mark 9. Place a large, lidded casserole dish inside to heat for 30 minutes to ensure it is hot and ready for baking.
4. Shape and prepare for baking: Remove the lid from the hot casserole dish. Sprinkle semolina over a large sheet of baking parchment and carefully transfer the dough onto it, seam-side down.
5. Bake the bread: Remove the casserole dish from the oven and transfer the dough on the parchment into the casserole dish. Cover with the lid and bake for 40 minutes. Then remove the lid and bake for a further 10 minutes until the loaf is golden brown and sounds hollow when tapped on the base.
6. Cool and store: Allow the bread to cool before slicing. It will keep well covered at room temperature for up to three days or refrigerated for up to one week.

Notes

• Using a stand mixer with a dough hook simplifies the kneading process and ensures even mixing.
• Chilling and slow proving the dough develops deeper flavors and improves texture.
• Heating the casserole dish before baking helps create steam, which contributes to a crisp crust.
• Sprinkling semolina beneath the dough prevents sticking and adds a nice texture to the bread base.
• Make sure the loaf is fully cooled before storing to prevent sogginess.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Keywords: olive bread, artisan bread, Mediterranean bread, homemade bread, bread with olives, savory bread