Olive Bread

Crusty on the outside, soft and flavorful on the inside, this Olive Bread is a rustic, no-fuss loaf loaded with briny olives and a hint of herbs. It’s the kind of bread that needs nothing more than a swipe of butter—or is perfect alongside pasta, salads, soups, or cheese boards. Whether you’re an experienced baker or just getting started, this loaf is easy, rewarding, and packed with bold Mediterranean flavor.

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Why You’ll Love This Recipe
No Kneading Needed – A super easy method, great for beginners.
Packed with Flavor – Briny olives and herbs in every bite.
Versatile – Pairs well with almost anything, from soups to spreads.
Homemade Goodness – Fresh, warm bread right from your own oven.
Make Ahead Friendly – Great for meal prep or freezing.

Ingredients You’ll Need

For the Dough:

• 3 cups all-purpose or bread flour
• 1½ tsp salt
• 1 tsp sugar
• 1 tsp instant yeast
• 1¼ cups warm water (about 110°F)
• 1 tbsp olive oil (plus more for greasing)
• 1 cup pitted olives, roughly chopped (kalamata or green, or a mix)
• 1 tsp dried oregano or Italian herbs (optional)

Optional Toppings:

• Coarse sea salt
• Extra chopped olives
• Fresh rosemary sprigs

Tools You’ll Need

• Mixing bowl
• Wooden spoon or spatula
• Dutch oven or cast iron pot with lid (or baking sheet)
• Parchment paper
• Kitchen towel or plastic wrap

Step-by-Step Instructions

Step 1: Mix the Dough
In a large bowl, whisk together flour, salt, sugar, and instant yeast.
Add warm water and olive oil. Mix with a spoon until a shaggy, sticky dough forms.
Fold in the chopped olives and herbs (if using) until evenly distributed.
Cover the bowl with plastic wrap or a towel and let it rise at room temperature for 8–12 hours, or overnight.

Step 2: Shape the Dough
After the dough has risen and doubled in size, flour your hands and lightly flour a work surface.
Turn the dough out and shape it into a rough ball (don’t overwork it).
Place it on a piece of parchment paper and let it rest for about 30–45 minutes while the oven preheats.

Step 3: Preheat the Oven
Preheat your oven to 450°F (230°C). If using a Dutch oven, place it (with the lid on) in the oven while it preheats.

Step 4: Bake the Bread
Once preheated, carefully remove the Dutch oven and lift the parchment with the dough into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until golden brown and crusty.

Step 5: Cool and Serve
Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.
Serve plain, with butter, or alongside your favorite meal.

Tips for Perfect Olive Bread
Use Good Quality Olives – Briny, firm olives like Kalamata or Castelvetrano work best.
Don’t Skip the Rest – Letting the dough rise overnight gives the best flavor and texture.
Dutch Oven = Best Crust – It traps steam, creating a crusty exterior.
Don’t Over-Flour – A sticky dough results in a softer crumb—use just enough flour to handle it.
Want More Flavor? – Add garlic powder, chili flakes, or sundried tomatoes to the dough.

Serving Suggestions
With Dips – Serve with olive oil and balsamic vinegar, hummus, or tapenade.
As Toast – Try with avocado, goat cheese, or egg salad.
On a Cheese Board – Pairs beautifully with cheeses, nuts, and fruits.
Alongside Dinner – Great with pasta, soups, roasted meats, or grilled veggies.

How to Store & Freeze

Storing:
Room Temp: Store in a bread bag or wrapped in foil for up to 3 days.
Refrigeration not recommended (can dry out the loaf).

Freezing:
Wrap tightly and freeze for up to 2 months.
To reheat, thaw at room temp and warm in the oven at 325°F for 10 minutes.

Reheating:
To re-crisp the crust, warm slices or the whole loaf in the oven at 350°F for 5–10 minutes.

Frequently Asked Questions

1. Can I use active dry yeast instead of instant?
Yes! Just dissolve it in the warm water first and let it sit for 5 minutes before mixing.

2. What if I don’t have a Dutch oven?
Use a cast iron pan or a baking sheet with a metal bowl inverted on top for the steam effect.

3. Can I make this gluten-free?
Try with a gluten-free bread flour blend designed for yeast baking, but results may vary.

4. How salty will the bread be?
The olives add saltiness, so avoid oversalting the dough. Taste your olives first!

5. Can I add cheese to the dough?
Absolutely! Shredded parmesan or mozzarella are great options—just fold it in with the olives.

Final Thoughts

This Olive Bread is a rustic, bakery-style loaf you can make right in your own kitchen—no kneading, no fuss, just delicious, crusty perfection. With salty olives, a chewy crumb, and a golden crust, it’s the kind of bread that turns a simple meal into something special.

Bake it once, and you’ll want it in your rotation forever. Don’t forget to share your loaf pics and let me know how yours turns out!

Preparation Time: 10 minutes (plus overnight rise)
Cooking Time: 45 minutes
Cuisine: Mediterranean / Rustic Artisan

Nutritional Information (Per Slice, 1 of 12):
Calories: 180 | Protein: 5g | Carbohydrates: 28g | Fat: 5g | Fiber: 2g | Sodium: 340mg

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