Olive Bread Recipe

Introduction

Olive bread is a flavorful, rustic loaf packed with salty green and black olives and aromatic oregano. This hearty bread makes a perfect snack or accompaniment to soups and salads. With a slow prove, it develops a deep, rich flavor that’s sure to impress.

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 olives, olive brine, olive oil, and warm water. Mix on low speed for 8–10 minutes until you have a smooth, elastic dough.
2. Step 2: Line a bowl with a clean tea towel. Shape the dough into a ball and transfer it to the bowl, seam-side up. Cover and chill for at least a few hours until doubled in size, or up to 24 hours for deeper flavor.
3. Step 3: When ready to bake, heat 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 lid and sprinkle semolina over a large sheet of baking parchment. Carefully transfer the dough onto the parchment, seam-side down.
5. Step 5: Remove 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 for a further 10 minutes until the loaf is golden brown and sounds hollow when tapped on the base.

Tips & Variations

• For extra flavor, add a handful of chopped fresh rosemary or thyme along with the oregano.
• Use a mix of different olives, such as Kalamata or Castelvetrano, to customize the taste and texture.
• If you don’t have a stand mixer, knead the dough by hand for 10–12 minutes until smooth and elastic.
• Sprinkling semolina on the parchment helps prevent sticking and adds a pleasant texture to the crust.

Storage

Store the olive bread covered at room temperature for up to three days, or refrigerate for up to one week. To refresh the crust, warm it in a preheated oven at 180°C for 5–10 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of dried yeast?

Yes, substitute 21g of fresh yeast for the 7g sachet of fast-action dried yeast. Make sure to dissolve it in the warm water before mixing.

Can I prepare the dough in advance?

Absolutely. Chilling the dough for up to 24 hours improves its flavor and texture. Just make sure it’s well covered to prevent drying out.

Olive Bread Recipe

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★★★★★

5 from 100 reviews

• Author: Hailey
• Total Time: 4 to 24 hours (including proving time)
• Yield: 1 loaf (about 800g) 1x
• Diet: Vegetarian

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Description

This olive bread recipe features a flavorful combination of green and black olives mixed into a soft, elastic dough, enhanced with oregano and olive oil. The bread is baked in a hot casserole dish for a crusty exterior and a tender, fragrant crumb, offering a delicious artisan-style loaf perfect for sandwiches, toast, or as a side to your favorite Mediterranean dishes.

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Ingredients

Scale 1x2x3x

Dough

• 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
• 1 tbsp olive brine (from the green olives)
• 100g pitted black olives, roughly chopped
• 1 tbsp extra virgin olive oil
• 300ml warm water

For Baking

• Semolina, for dusting

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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, chopped green and black olives, olive brine, and extra virgin olive oil. Add 300ml warm water and mix on low speed for 8-10 minutes until the dough is smooth and elastic.
2. First prove: Line a bowl with a clean tea towel. Form the dough into a ball and transfer it to the bowl, placing it seam-side up. Cover the bowl and chill the dough for at least a few hours until it has doubled in size, or for up to 24 hours. A longer prove enhances the flavor.
3. Preheat the oven and prepare for baking: When ready to bake, preheat the oven to 240°C (220°C fan)/gas mark 9. Place a large lidded casserole dish in the oven to heat for 30 minutes.
4. Shape and prepare the loaf: Remove the lid from the casserole dish. Sprinkle semolina over a large sheet of baking parchment. Carefully turn the dough out onto the parchment, placing it seam-side down.
5. Bake the bread: Remove the hot casserole dish from the oven and place the dough inside, still on the baking parchment. Cover with the lid and bake for 40 minutes.
6. Finish baking: Remove the lid from the casserole dish and bake the bread for a further 10 minutes or until the loaf turns golden brown and sounds hollow when tapped at the base.
7. Cool and store: Allow the bread to cool before slicing. Store covered at room temperature for up to three days or in the refrigerator for up to a week.

Notes

• Using a stand mixer with a dough hook simplifies kneading and ensures elastic dough.
• Chilling the dough during the prove enhances the depth of flavor through slow fermentation.
• Preheating the casserole dish helps create a steamy environment for a crusty, artisan-style loaf.
• Semolina dusting prevents the dough from sticking during transfer into the casserole dish.
• The bread keeps well for several days and can be refrigerated to extend freshness.

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

Keywords: olive bread, homemade bread, artisan bread, Mediterranean bread, olive loaf, oven-baked bread