This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious served with dinner, as an appetizer or even eaten for snack. Nothing like the smell and taste of homemade bread.
This is nothing like bread baking in the oven, especially Olive Bread, what an amazing smell and then that taste! Delicious. Lately I have been making a lot of kinds of breads, I have always made my own pizza dough and once in awhile focaccia. If you love making bread then you should take a look at my new site All Things Bread and … Here’s to bread making!
In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil. Knead on speed #1 until just combined, add the chopped olives.
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Place the dough on a lightly floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise in a warm draft free area. Pre-heat the oven.
Score the dough, the bread can be baked directly on the cookie sheet, on a pizza stone or place in a dutch oven cover and bake. If using a pizza stone or cookie sheet, place an empty cake pan on the bottom of the oven while the oven is pre-heating.
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Place the bread in the oven, pour a cup of boiling water into the cake pan, and bake. The bread can also be baked in a dutch oven (no knead to pre-heat it).
This recipe is specific to either all-purpose or bread flour. You can actually use either one and get very similar results. I usually reach for the bread flour, it has a higher protein percentage which means thatithas more gluten in it, the dough will be more elastic and light, and will have a chewier and airy texture when baked.
There are a couple of ways to get a crusty crust, one is to bake the bread on a pre-heated pizza stone or place an upside down cookie sheet in the oven while pre-heated and two – add steam to the oven, the easiest way is to place an empty pan in the oven while pre-heating and after you have place the bread on the stone or cookie sheet, add a cup of boiling water to the pan, immediately close the oven and let the baking begin.
No Knead Olive Bread: Make It In Your Dutch Oven
Of course if you decide to bake your bread in a dutch oven there is no need to add a pan with water. There is also no need to pre-heat your dutch oven while the oven is pre-heating!
If you haven’t cut your loaf yet, you can keep it on your counter at room temperature untouched. Once sliced, to avoid moisture loss and having your bread becoming stale quickly, wrap in plastic wrap or an airtight container and keep at room temperature for up to 4 days. Never refrigerate the bread it will dry it out.
Freezing homemade bread is great if you’ve made an extra loaf or if you have leftovers. Once completely cooled, wrap tightly in plastic wrap and place in a freezer safe bag for up to 6 months.
Easy Homemade Olive Bread With Whole Wheat Flour
Test your yeast prior to using it. If it is not active, discard and use fresh. To test it, allow it to proof, as directed in the recipe. If it doesn’t become foamy it means it is no longer alive and needs to be swapped for fresh yeast.
But when I do make bread I always ask myself “why don’t I do this more often”? It is quite easy, not too much work especially if you use a machine with a hook attachment. Which I must say is what I always fall back on these days.
This Rustic Olive Bread is a greataccompaniment for lunch or dinner or just ask my daughter, she has eaten almost half of it by itself for a snack! Happy Bread Baking.
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The dough should not be sticky, but a little tacky, in other it should not stick to your hands. Add more flour a little at a time if needed.
Calories: 1500 kcal | Carbohydrates: 235 g | Protein: 43 g | Fat: 43 g | Saturated Fat: 6 g | Sodium: 3332 mg | Potassium: 470 mg | Fiber: 14 g | Sugar: 2 g | Vitamin A: 404 IU | Vitamin C: 1 mg | Calcium: 104 mg | Iron: 4 mgThis 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.
Easy Mediterranean Olive Bread
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.
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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:
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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.
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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 on
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