I have always loved olives. When I was a kid, I would walk around with a black olive stuck on each finger and eat them.
It is important to dry the olives before adding to the dough to remove as much of the brine as you can.
This is mildly painful for me because I LOVE olives and LOVE brines but the extra moisture could negatively impact your bread and cooking time.
No Knead Olive Bread
No need to be obsessive about making the olives completely dry, just don’t throw them in the dripping with moisture. One quick rub with a towel or drained in a colander should do the trick.
When you are cooking the Dutch oven bread, you want to make sure you get a really nice golden brown crust which helps indicate that the bread is cooked through.
To prevent this, put a layer of flour in the pot before you add the dough (the flour scrapes off later, it does not stick, so it is fine if the flour ends up bringing).
Rustic Greek Olive Bread
Or add an empty baking sheet on a rack under the bread pot. I got this tip from a friend that cooks a lot of bread and the pan will help disperse heat a little and put less heat pressure on the bottom of the pot.
If your bread is cooking too fast on the bottom which commonly happens to me, place a baking sheet on a rack lower than the pot to help disperse heat that is coming from the bottom.
Serving: 1 loaf | Calories: 1686 kcal | Carbohydrates: 298 g | Protein: 44 g | Fat: 35 g | Saturated Fat: 5 g | Sodium: 6669 mg | Potassium: 544 mg | Fiber: 19 g | Sugar: 2 g | Vitamin A: 872 IU | Vitamin C: 1 mg | Calcium: 210 mg | Iron: 21 mg
Slow Cooker Olive Bread Recipe
Kim has grown up with a passion for cooking good food! You can find her in the kitchen experimenting with new recipes, making dog treats, and eating Italian food! More posts by this author.
Join me for Italian and Mexican food inspiration, from classics to new ideas! Two cultural cuisines that bring people together around a table with passion, good food, and happiness.This crustyolive breadis perfect for serving at your next dinner party, or alongside a cheese and charcuterie board. It’s sure to impress your guests, and they won’t have any idea how easy it actually is! There’s no kneading or complicated shaping involved, and the vast majority of time is hands-off. This loaf is soft inside with a crispy chewy crust, and includes garlic, oregano, and plenty of salty olives.
Don’t let your eyes fool you… the dark speckles in today’s bread are not chocolate chips and raisins. They’re olives! This recipe is based off of my homemade artisan bread, a wonderfully easy and widely popular no-knead bread that’s fit for both beginners and experts.
Focaccia With Olives And Rosemary Recipe
Today’s olive bread basically makes itself, so if you’re nervous to try homemade bread, this recipe is a great introduction. Even though the recipe is easy, the bread does NOT skimp on flavor. It’s just a simple way of baking homemade bread inspired by the no-knead technique originating from bread expert Jim Lahey. Here’s why it’s so simple:
Plus, you can make it in 4 hours or let the dough rest in the refrigerator for up to 3 days (great make-ahead recipe!). Once you realize how easy it is to prepare salty, herby, garlicky olive bread, you’ll find any excuse to bake it.
Kalamata olives are excellent in this bread, but you can use a medley of olives. I’ve made it both ways. Whatever you use, give the olives a rough chop.
Tuna And Artichoke Salad On Kalamata Olive Bread With Provolone Cheese And Fresh Herb And Garlic Aioli Recipe
Mix the dry ingredients together and then mix in the chopped olives and water. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. (See above!) Use a spatula at first and then switch to your hands to ensure all of the flour is moistened. The dough is a little sticky after it’s thoroughly mixed.
You can immediately continue with step 4 below (gently shaping before baking) or refrigerate the dough for up to 3 days. For best flavor, I strongly recommend refrigerating the risen dough even if it’s just for a couple hours.
After the dough rises and rests in the refrigerator, use generously floured hands to shape the dough into a round boule or ball-like shape:
Quick Kalamata Beer Bread
You can use either. Baking the olive bread in a covered dutch oven traps steam inside the pot, creating that perfect crust. If you plan to bake a lot of bread in the future, you won’t regret picking up adutch oven. If you don’t have a dutch oven, a nonstick large baking sheet is best. Let me explain both ways:
Whichever you use, don’t forget to score the dough with a bread lame or sharp knife. Scoring allows the wet, airy dough to “breathe” as it rises and bakes.
Honestly, it’s fantastic plain. But I usually mix together a super easy + flavorful dipping oil: 3 Tablespoons (45ml) extra virgin olive oil and 2 minced cloves of garlic plus a sprinkle each of red pepper flakes, fresh or dried thyme, dried oregano, salt, and pepper. The bread would also be delicious paired with homemade pesto.
Kalamata Olive & Rosemary Sourdough Bread
Serve your olive bread alongside a charcuterie or cheese platter, or with any Mediterranean-style fare. I love it with a big Greek salad and have even served it with minestrone soup, pesto shrimp, chicken meatballs, and lemon thyme chicken. (The chicken dish has so much sauce for soaking! Lemon thyme chicken is another excellent option.)
Follow this recipe and enjoy homemade olive bread that’s altogether crisp, soft, garlicky, herby, and salty. Review Notes before beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onAn Olive Bread recipe based on one of my most popular recipes on the blog: No-Knead Bread. This Kalamata Olive Bread recipe is rustic, crusty, and simply divine. The olives give this 5-ingredient homemade loaf of bread a burst of savory, briny flavor, and beautiful pop of color. With a number of variations to make this bread loaf your own, it’s a simple recipe to bring to holiday gatherings, enjoy with soup, or simply dip and sip with a glass of wine!
Kalamata And Castelvetrano Olive Sourdough Bread
I am going to be honest, I am not a baker. And I am certainly not a bread baker. But when I originally found the no-knead bread recipe published by Mark Bittman in the New York Times, originally created by Jim Lahey of Sullivan Street Bakery in Manhattan, the world of bread baking was completely transformed.
Who knew you could bake a crusty loaf of bread in your home kitchen without the technique of kneading? I was instantly amazed.
But then I realized, the 4-ingredient no-knead bread recipe is such a fantastic base, why not make it more interesting? And since olives are one of my pantry staples, as they are so prominent in Mediterranean cuisine, I knew I was on to something. So I got to work.
Olive Bread (video)
After a few trials and errors, this olive loaf bread became my new favorite. Warm from the oven, my husband and I simply couldn’t get enough. Once we tried it with Olive Oil Bread Dip, it was simply perfection. It makes a great go-to bread to bring to all of our upcoming holiday parties, too! Just think of this rustic bread as a delicious way to impress all your friends!
Olive bread, sometimes referred to as olive loaf (not to be confused with the cold cut version studded with olives), is a bread where the loaf of bread is laced with whole or chopped olives. This ensures a quintessential olive artisan bread flavor.
From my research, the olive loaf recipe seems to have originated in the Mediterranean, mostly in Italian and Greek cultures. And it makes sense since olives are such a staple ingredient in this region. Many times, you will find artisan bread makers with a version of olive bread in their shops. But today, it can easily be made in your home kitchen!
Crusty Homemade Mediterranean Olive Bread
PRO TIP: Warm water is very important to activate the yeast. Though you might ask, what is the exact temperature you are referring to when you say, “lukewarm water”?
Typically, this is a temperature between 100-110 degrees. You can use an instant-thermometer to know for sure. If you don’t have one, you can simply stick your finger in the center, if it feels slightly warm to the touch, you are good to go!
PRO TIP: To know for sure that your bread is fully cooked through, once you remove it from the dutch oven, gently lift it over and
Rustic Olive Sourdough Bread Recipe
Yes, especially a dutch oven olive bread. Since olives have heart-healthy fats and we are making the bread from scratch with top-quality bread flour, it is good and good for you! So
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