Mediterranean Black Olive Bread

Name: Mediterranean Black Olive Bread
Prep time: 10 min
Cook time: 45 min
Total time: 11 h 25 min
Yield: 10 serving
Ingredients: 3/4 teaspoon active dry yeast; 1 1/2 cups lukewarm water; 2 teaspoons salt; 3 cups bread flour; 1 cup chopped kalamata olives

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4.5

423 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
12 hrs
Total Time
11 hrs 25 mins
Servings
10
Calories
158 kcal
Course
Bread
Cuisine
Mediterranean

Mediterranean Black Olive Bread

Freya Barton

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One of the most popular recipes here on the site, this Mediterranean Black Olive Bread is crusty, chewy and no-knead! Easy to make but with results that are worthy of a professional bakery.

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Ingredients

Servings

3/4 teaspoon active dry yeast
1 1/2 cups lukewarm water
2 teaspoons salt
3 cups bread flour
1 cup chopped kalamata olives

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Instructions

In a medium bowl, combine the yeast and the warm water. Cover with plastic or with a kitchen towel and let it proof for at least 5 minutes.
In the bowl of your stand mixer, combine the salt and the bread flour. Mix on low, with the paddle attachment, just to combine.
Add the yeast/water mixture and mix on low until a shaggy dough forms. Cover bowl with plastic and let the dough rise at a warm place (inside of the microwave - turned off! -, for example) for 10 to 24 hours. (See notes!)
Preheat oven to 450F degrees. Place a 4qt Dutch oven into the preheated oven, without the lid, for 30 minutes.
Turn the dough onto a floured surface and roughly press the dough into a flat rectangle. Sprinkle 1/3 of the chopped olives on top and fold the dough once, hiding the olives and pressing down again to form another flat shape. Repeat two more times until you've used all the olives. Then, form a ball with floured hands. Cover the dough loosely with plastic and let rest for at least 30 minutes (another hour or two recommended), until doubled in size, while the dutch oven preheats.
Once the Dutch oven has preheated, transfer the dough ball into the heated Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake, uncovered, for 15 more minutes or until golden brown.
Remove from oven and transfer to a wire rack to cool completely before slicing.

Notes

Leaving the dough rest for a long time will improve flavor and texture, as you'll give the yeast time to do both the leavening and kneading for you. However, if you're in a hurry, just use a whole package of yeast and you can cut down the first rising time to about 6 hours.

Nutrition Information

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Calories 158kcal (8%) Carbohydrates 28g (9%) Protein 5g (10%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 678mg (28%) Potassium 52mg (1%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 53IU (1%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 158 kcal

% Daily Value*

Calories	158kcal	8%
Carbohydrates	28g	9%
Protein	5g	10%
Fat	3g	5%
Saturated Fat	1g	5%
Sodium	678mg	28%
Potassium	52mg	1%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	53IU	1%
Calcium	14mg	1%
Iron	1mg	6%