Description
This homemade olive bread recipe is a rustic, no-knead artisan-style loaf with a crispy crust and briny olive-studded interior. Ideal for dipping, toasting, or pairing with soups and cheeses. Easy to make and deeply flavorful, perfect for beginners and seasoned bakers alike.
Ingredients
3 1/4 cups bread flour
1 1/2 teaspoons salt
3/4 teaspoon instant yeast
1 1/2 cups warm water
1 tablespoon olive oil
1 cup chopped olives (kalamata or green, pitted)
Instructions
1. In a large bowl, combine the flour, salt, and yeast.
2. Add warm water and olive oil; stir until a shaggy dough forms.
3. Fold in chopped olives.
4. Cover bowl and let rise at room temperature for 8 to 12 hours.
5. Once bubbly and doubled, turn dough onto floured surface.
6. Gently shape into a round loaf without deflating too much.
7. Place on parchment paper and let rest for 30 to 45 minutes.
8. Preheat oven to 450°F with a Dutch oven inside.
9. Transfer dough with parchment into hot Dutch oven.
10. Cover and bake for 30 minutes.
11. Uncover and bake an additional 10 to 15 minutes until golden.
12. Let cool completely before slicing.
Notes
Use brined olives for best flavor and texture.
Let bread cool completely before slicing to maintain structure.
The dough will be sticky; that’s normal—don’t overwork it.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 180
- Sugar: 0.5g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg