Olive Bread

Name: Olive Bread
Prep time: 1 h 10 min
Cook time: 50 min
Total time: 2 h 45 min
Yield: 12 servings
Ingredients: 3 ½ cups bread flour; 2 ¼ teaspoons (1 packet) instant yeast; 1 teaspoon salt; 1 ½ cups warm water; 1 tablespoon olive oil; 2 teaspoons honey; 1 cup (1 jar) kalamata olives

User Reviews

5.0

36 reviews

Excellent

Prep Time
1 hr 10 mins
Cook Time
10 mins
Resting Time
45 mins
Total Time
2 hrs 45 mins
Servings
12 servings
Calories
177 kcal
Course
Side Dish
Cuisine
Mediterranean

Olive Bread

Xia Schmidt

Report

This rustic Mediterranean bread recipe uses kalamata olives and a touch of honey to make an easy, delicious, and beautiful loaf.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

3 ½ cups bread flour
2 ¼ teaspoons (1 packet) instant yeast
1 teaspoon salt
1 ½ cups warm water (110°F)
1 tablespoon olive oil plus extra for coating bowl
2 teaspoons honey
1 cup (1 jar) kalamata olives chopped, drained, and dried well

Add to Shopping List

Instructions

In a large bowl, combine bread flour, yeast, salt, warm water, olive oil, and honey. Use a rubber spatula or wooden spoon to combine until a slightly shaggy, sticky dough forms. Sprinkle in the chopped olives and lightly flour your hands to fold the dough together until the olives are incorporated throughout.
Set the dough aside, wipe the bowl, and then lightly coat it with oil before returning the dough. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm area until doubled in size, about 35-40 minutes.
Prepare a piece of parchment paper large enough to lift the bread in and out of the Dutch oven in a clean bowl. Lightly dust your hands with flour and shape the risen dough into a smooth ball by folding the dough under itself in the bowl. Transfer the shaped dough to the parchment paper. Cover and let it rise again for about 15 minutes.
During the second rise, preheat the oven to 450°F and place the Dutch oven on a lower rack to heat up.
After rising, use a sharp knife to make a ½-inch deep crosshatch cut on top of the dough. Carefully transfer the parchment paper and dough into the hot Dutch oven. Cover and bake for 30 minutes. Remove the lid, and continue baking uncovered for an additional 15-20 minutes until the bread is browned and crisp. Remove from the oven and use the parchment paper to lift the loaf out of the Dutch oven to a cooling rack. Allow it to cool for 45 minutes before slicing.

Equipments used:

Nutrition Information

Show Details

Serving 1slice Calories 177kcal (9%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 504mg (21%) Potassium 54mg (2%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 78IU (2%) Vitamin C 0.01mg (0%) Calcium 17mg (2%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 177 kcal

% Daily Value*

Serving	1slice
Calories	177kcal	9%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	5g	8%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	504mg	21%
Potassium	54mg	1%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	78IU	2%
Vitamin C	0.01mg	0%
Calcium	17mg	2%
Iron	0.5mg	3%