Homemade Black Olive Bread
"This homemade Mediterranean olive bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime." •Rosemary MolloyHomemade Black Olive Bread is a rustic Mediterranean delight that combines simplicity, flavor, and versatility. With its perfectly crusty exterior and soft, olive-studded interior, this bread is a celebration of classic Italian baking. The subtle saltiness of black olives complements the rich undertones of olive oil, making every bite a savory experience. Its texture strikes a perfect balance—crusty enough to provide a satisfying crunch yet soft and airy on the inside for maximum enjoyment.Whether you’re an experienced baker or a novice, this recipe is straightforward and rewarding, guiding you through each step to create a loaf that’s as beautiful as it is delicious. The aroma of fresh bread baking in your oven is sure to fill your kitchen with warmth and anticipation.Homemade Black Olive Bread is wonderfully versatile—it pairs effortlessly with soups, stews, salads, or pasta dishes, and it’s perfect as a snack or for making gourmet sandwiches. For a more indulgent treat, dip it into olive oil and balsamic vinegar, or toast a slice and enjoy it with butter or a creamy spread. Whether served fresh or toasted, this bread is bound to become a favorite in your home.
Equipment
- Stand Mixer with Dough Hook: For efficient kneading.
- Mixing Bowl For proofing the dough.
- Flat Surface (Floured): For shaping the dough.
- Pizza Stone or Baking Sheet: For baking the bread.
- Dutch Oven (Optional): For a crusty finish.
- Scoring Knife: To score the dough before baking.
Ingredients
- 2½ cups + 2 tbsps all-purpose flour or bread flour 340g
- 1 tsp active dry yeast
- 1½ tbsps olive oil
- ¾ tsp salt
- ¾ cup lukewarm water 180g
- ¾ cup coarsely chopped pitted black olives 135g, (or if you prefer green or half-and-half)
Instructions
- In the standup mixer or a large bowl, add lukewarm water and sprinkle the yeast on top, let sit for 5 to 10 minutes, then stir to combine. Add the flour, salt, and olive oil.
- Knead on Speed#1 until just combined. Add the chopped olives and knead on Speed#2 for 5 to 6 minutes, until the dough is compact and pulls away from the side of the bowl. The dough should be slightly tacky but does not stick to your hands; if needed, add a bit more of flour, ½ tbsp at a time.
- Place the dough on a floured flat surface and knead a few times to form a ball. Place in a lightly oiled bowl. Roll the dough so it gets coated lightly with the oil. Cover the bowl and let rise in a warm draft-free area for approximately 2 hours or until doubled in bulk.
- Place the dough on a lightly floured flat surface and knead a few times. Roughly flatten the dough, then fold it into the desired shape, sprinkle with flour (rice, semolina, bread or all-purpose flour). Cover the dough and let rise for 30 minutes to an hour* in a warm draft-free area.
- Preheat the oven to 425°F (220°C). If using a pizza stone or upside down cookie sheet, place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
- Score the dough. Place the dough on the cookie sheet or pizza stone (be careful as it will be very hot), add a cup of boiling water into the pan, and bake. If using a Dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it); score, cover, and bake.
- Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25 to 30 minutes in the Dutch oven, then remove the lid and bake for another 15 to 20 minutes. Enjoy!
Notes
The dough can rest on the parchment paper covered cookie sheet or wooden board.
Customizations:
- Olive Variety: Swap black olives for green or a mix of both.
- Herb Infusion: Add rosemary or thyme for a fragrant touch.
- Cheese Addition: Mix in grated Parmesan or feta for added richness.
Storage Tips:
- Store in a paper bag for up to 2 days to maintain the crust.
- Freeze slices wrapped in plastic wrap and foil for up to 3 months.
Serving Suggestions:
- Pair with olive oil and balsamic vinegar for dipping.
- Use as a base for bruschetta or panini.
- Serve alongside soups, stews, or pasta dishes.
Cooking Tips:
- Ensure the dough is slightly tacky but manageable for optimal texture.
- Preheat your oven fully for even baking.
- Scoring the dough improves aesthetics and promotes even baking.
Nutrition
Calories: 196kcalCarbohydrates: 1gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 1746mgPotassium: 30mgFiber: 1gVitamin C: 0.01mgCalcium: 2mgIron: 0.2mg
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