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Homemade Mediterranean Olive Bread

This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious served with dinner, as an appetizer or even eaten for snack. Nothing like the smell and taste of homemade bread.

Loaf of olive bread with 2 slices cut and a knife on a blue napkin.


 

This is nothing like bread baking in the oven, especially Olive Bread, what an amazing smell and then that taste! Delicious. Lately I have been making a lot of kinds of breads, I have always made my own pizza dough and once in awhile focaccia. If you love making bread then you should take a look at my new site All Things Bread and … Here’s to bread making!

How to make it

In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil. Knead on speed #1 until just combined, add the chopped olives.

Flour, salt & olive oil added to mixing bowl with yeast & water. Black olives added to slightly combined dough.

Knead on speed #2, until dough is compact and pulls away from the sides of the bowl.

Dough kneaded in silver mixing bowl.

Place the dough on a lightly floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.

Dough before and after rising in bowl.

Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise in a warm draft free area. Pre-heat the oven.

Dough kneaded and on a wooden board shaped & ready for rising.

Score the dough, the bread can be baked directly on the cookie sheet, on a pizza stone or place in a dutch oven cover and bake. If using a pizza stone or cookie sheet, place an empty cake pan on the bottom of the oven while the oven is pre-heating.

The loaf after rising & scored on a wooden board.

Place the bread in the oven, pour a cup of boiling water into the cake pan, and bake. The bread can also be baked in a dutch oven (no knead to pre-heat it).

What is the best flour to use

This recipe is specific to either all-purpose or bread flour. You can actually use either one and get very similar results. I usually reach for the bread flour, it has a higher protein percentage which means that it has more gluten in it, the dough will be more elastic and light, and will have a chewier and airy texture when baked.

How to get a crusty crust

There are a couple of ways to get a crusty crust, one is to bake the bread on a pre-heated pizza stone or place an upside down cookie sheet in the oven while pre-heated and two – add steam to the oven, the easiest way is to place an empty pan in the oven while pre-heating and after you have place the bread on the stone or cookie sheet, add a cup of boiling water to the pan, immediately close the oven and let the baking begin.

Of course if you decide to bake your bread in a dutch oven there is no need to add a pan with water. There is also no need to pre-heat your dutch oven while the oven is pre-heating!

Loaf cut with a slice of bread on a blue napkin.

How to store and freeze it

If you haven’t cut your loaf yet, you can keep it on your counter at room temperature untouched. Once sliced, to avoid moisture loss and having your bread becoming stale quickly, wrap in plastic wrap or an airtight container and keep at room temperature for up to 4 days. Never refrigerate the bread it will dry it out.

Freezing homemade bread is great if you’ve made an extra loaf or if you have leftovers. Once completely cooled, wrap tightly in plastic wrap and place in a freezer safe bag for up to 6 months.

Can I use instant yeast?

Yes you can, for every teaspoon of active dry yeast substitute with 3/4 teaspoon of instant yeast.

Whole loaf on a blue napkin with a knife.

Make sure your yeast is active

Test your yeast prior to using it. If it is not active, discard and use fresh. To test it, allow it to proof, as directed in the recipe. If it doesn’t become foamy it means it is no longer alive and needs to be swapped for fresh yeast.

But when I do make bread I always ask myself “why don’t I do this more often”? It is quite easy, not too much work especially if you use a machine with a hook attachment. Which I must say is what I always fall back on these days.

Let the machine do all the work, and then wait and watch it grow!

More Homemade Bread Recipes you may enjoy!

This Rustic Olive Bread is a great accompaniment for lunch or dinner or just ask my daughter, she has eaten almost half of it by itself for a snack! Happy Bread Baking.

Upclose slice of black olive bread.
Loaf of olive bread with 2 slices cut and a knife on a blue napkin.

Homemade Black Olive Bread

Rosemary Molloy
This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime.
Prep Time 3 hours 20 minutes
Cook Time 30 minutes
Total Time 3 hours 50 minutes
Course Bread and Pizza
Cuisine Italian
Servings 1 loaf
Calories 1500 kcal

Ingredients
 
 

  • cups + 2 tablespoons all purpose flour or bread (340 grams total, if you double the recipe double this amount)
  • 1 teaspoon active dry yeast
  • tablespoons olive oil
  • ¾ teaspoon salt
  • ¾ cup lukewarm water
  • ¾ cup coarsely chopped pitted black olives (if you prefer green or half and half)

Instructions
 

  • In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 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 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon 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 to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or 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 or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
  • Pre heat the oven to 425° (220° celsius). 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 it will be very hot), add a cup of boiling water to 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, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!

*The dough can rest on a parchment paper covered cookie sheet or wooden board.

    Notes

    The dough should not be sticky, but a little tacky, in other it should not stick to your hands. Add more flour a little at a time if needed.

    Nutrition

    Calories: 1500kcal | Carbohydrates: 235g | Protein: 43g | Fat: 43g | Saturated Fat: 6g | Sodium: 3332mg | Potassium: 470mg | Fiber: 14g | Sugar: 2g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 4mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from January 5, 2018.

    26 Comments

    1. 2 stars
      Followed the recipe exactly. Dough has been resting for over 2 hours and it has not grown in size at all. My yeast was fresh and active. This is the first time I am disappointed with one of your recipes. I’ve made so many of them and they are always perfect. What did I do wrong?

      1. Hi Fran, maybe the water was too hot and it killed the yeast. Turn on your oven to the lowest temperature for about 5 minutes just to warm the oven make sure it isn’t hot, and place the dough in the oven, close the door and see if that helps. Let me know.

    2. I have done all of the above but 3/4 cup of water is not correct. I found that I had to add 1 1/4 cup of water.

    3. I see a post that says the correct amount of yeast is 1-3/4 tsp. The recipe states 1 tsp. I’m worried that the yeast didn’t really bubble, and now that I’m waiting for the rise I’m worried it’s not only dead (bought the jar yesterday btw) but not enough?

      1. Hi Mike, I usually use less yeast in my recipes, it doesn’t mean it isn’t going to rise it just means it will take more time to rise, a slower rise is a better tasting bread. Hope that helps. Take care.

      1. Hi Pat, if it didn’t rise then it’s probably because your yeast is no longer active. It could also be your house is cooler and you need more time for it to rise. If you want add 1 1/2 teaspoons of yeast. Hope that helps. Take care!

    4. 5 stars
      Thank you for this recipe. I baked the bread in a Dutch Oven with fabulous results! The dough is very forgiving. My friends say this is the best bread I’ve made yet. The crust is nicely crisp. The interior is light and tasty. I chose this to try dipping in olive oil. I expect it will be just what my appetite hoped for. Too bad there is no way to post a picture. I’d love to show how nice this turned out!

      1. Hi Lois, yes you are correct, it should be 1 3/4 teaspoons, thanks again I have corrected it. Have a Happy Easter.

    5. I HAVE BEEN “ITCHING” TO MAKE OLIVE BREAD FOR A WHILE NOW. I THINK YOUR POST MAY HAVE JUST GIVEN ME THE PUSH I NEEDED TO START BAKING! LATELY, I HAVE BEEN EXPERIMENTING WITH THE “NO KNEAD” BREADS. YOU SPEND ABOUT 7 MINUTES MIXING A DOUGH (ABOUT 4 LOAVES WORTH), THEN PUT IT IN YOUR FRIDGE. WHEN YOU WANT BREAD, GRAB A HUNK,, SHAPE IT, AND LET IT RAISE–THEN BAKE. DOUGH WILL KEEP FOR ABOUT 2 WEEKS. I LOVE THE CONVENIENCE OF IT!!!

    6. 5 stars
      I’ve never had olive bread before…looks amazing. I love olives…all kinds, even the ones with the peppers inside! I eat them alone all the time, lol so I know I’ll love this bread!

    7. There is nothing like the aroma of bread baking to make a house smell warm and welcoming. I miss baking bread when we’re away from home. Now olives is a must on salad for my Hubby. I can take or leave them although I do enjoy them occasionally. Your bread has the best of both — my love of baking bread and my Hubby’s craving for olives. I will enjoy baking this bread. Thank you!!

      1. Hi Marisa, thanks, my kids and my husband all love olives, they can eat them like popcorn! Hope you enjoy it. Have a great weekend.

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