Description
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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Ingredients
For the Dough:
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3 cups all-purpose or bread flour
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1½ tsp salt
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1 tsp sugar
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1 tsp instant yeast
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1¼ cups warm water (about 110°F)
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1 tbsp olive oil (plus more for greasing)
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1 cup pitted olives, roughly chopped (kalamata or green, or a mix)
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1 tsp dried oregano or Italian herbs (optional)
Optional Toppings:
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Coarse sea salt
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Extra chopped olives
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Fresh rosemary sprigs
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.
Notes
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.
- Prep Time: 10 minutes (plus overnight rise)
- Cook Time: 45 minutes
- Cuisine: Mediterranean / Rustic Artisan