Olive Bread

Name: Olive Bread
Prep time: 20 min
Cook time: 45 min
Total time: 20 h 5 min
Yield: 12 slices
Ingredients: 3 cups (375 g) all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon rapid-rise yeast; 1 ½ cups (375 g) water; ½ cup (45 g) Castelvetrano olives; ½ cup (45 g) kalamata olives; ¼ cup (25 g) parmesan cheese; ¼ cup (25 g) asiago cheese; 1 teaspoon garlic

User Reviews

4.7

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Rising/Resting Time
19 hrs
Total Time
20 hrs 5 mins
Servings
12 slices
Calories
183 kcal
Course
Side Dish, Snacks

Olive Bread

Iris Hanson

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Olive Bread is a savory, artisan-styled bread with a golden crust, olives, parmesan, and asiago cheese, with a hint of garlic. Each bite is a delightful combination of textures and flavors, perfect for a variety of occasions! It can be enjoyed with a simple pat of butter, served as a side, or used for a delicious gourmet sandwich!

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Ingredients

Servings

3 cups (375 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon rapid-rise yeast
1 ½ cups (375 g) water, room temperature
½ cup (45 g) Castelvetrano olives, pitted, roughly chopped
½ cup (45 g) kalamata olives, pitted, roughly chopped
¼ cup (25 g) parmesan cheese, grated
¼ cup (25 g) asiago cheese, grated
1 teaspoon garlic, minced

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Instructions

In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
Add water and mix until combined.
Fold in the olives, parmesan, asiago, and garlic.
Pour the mixture into a clean, greased bowl and cover with plastic.
Let the dough rise at room temperature for 18 hours. The dough should be doubled in size. (See notes for alternative rising times*.)
When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x”.
Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.
Uncover and continue to bake for 15 minutes, or until golden brown on top.
Carefully remove the loaf from the Dutch oven and allow to cool for 30 minutes before slicing and serving.

Notes

*For a shorter rise time, you could let the dough rise for just 3 hours. However, the crumb may be tighter, and the flavor not be as developed, but it is still delicious. You can absolutely do a shorter rising time, just be aware that it may look different in appearance and have a little less flavor.