Homemade Olive Bread
- Appetizers & Snacks, Bread
This aromatic homemade olive bread is light and fluffy on the inside and nice and crispy on the outside. It is an easy homemade bread recipe and pairs well with many dishes. It is also delicious on its own, served with some olive oil, salt, and pepper.
Ingredients you will need for this recipe:
- all-purpose flour or bread flour
- water
- active dry yeast
- salt
- sugar
- black and green olives – roughly chopped / sliced
How to make Homemade Olive Bread:
(1) Activate the Yeast
Warm up 300 ml water to lukewarm temperature. Add 7 g active dry yeast and a pinch of sugar. Give it a good stir, and let it sit for about 5-10 minutes for the yeast to bloom. The yeast will be activated (bloomed) when it foams up on the surface.
(2) Make the dough
In a large mixing bowl, add 500 g all-purpose flour or bread flour and 1-2 teaspoons salt, give it a quick mix. Make a well in the center of the flour, and add the activated (bloomed) yeast into the well.
Mix all the ingredients together and knead the dough with a stand-mixer on medium-low speed or by hand for about 3-5 minutes, until the dough becomes smooth.
Finally, add the roughly chopped or sliced olives and fold them into the dough, until well incorporated. Dust the dough with a little bit of flour, if the dough becomes too wet from adding the olives.
(3) Let the dough rise
Shape the dough into a ball and place it in a large mixing bowl and cover with a clean kitchen towel or plastic wrap. Let the dough rise in the fridge for 10 to 24 hours. Alternatively, you can also let the dough rise in a warm place for about 1.5 to 2 hours, until the dough has doubled in size.
(4) Bake and Serve
Preheat the oven to 240 °C.
Lightly dust the workspace with some flour and take out the dough and shape it into 1 large loaf or 2 medium-sized loafs. Be careful not to press out all the air from the dough – this will help the bread to become nice and fluffy.
Bake the Olive Bread at 240 °C for about 15 minutes, then lower the temperature to 200 °C and bake for another 10 minutes.
Take the Olive Bread out of the oven and let it cool for about 5 – 10 minutes, before cutting.
Some Recipe Tips:
Freezing: The olive bread can be kept in the freezer. Let it cool down completely and pack it airtight in a freezer bag. This way it can last up to 3 months.
Let it thaw completely at room temperature. Before serving, you can put the bread in the oven for a few minutes at 200 ° C.
Homemade Olive Bread
Course: Appetizers & Snacks, BreadDifficulty: Easy10
minutes1.5 - 24
hours20-25
minutes30-35
minutes + Resting TimeThis aromatic homemade olive bread is light and fluffy on the inside and nice and crispy on the outside. It is an easy homemade bread recipe and pairs well with many dishes. It is also delicious on its own served with some olive oil, salt and pepper.
Ingredients
500 g all-purpose flour or bread flour
300 ml water
7 g active dry yeast
1-2 teaspoons salt
pinch of sugar
100-150 g black and green olives - roughly chopped / sliced
Directions
Activate the Yeast
Warm up 300 ml water to lukewarm temperature. Add 7 g active dry yeast and a pinch of sugar. Give it a good stir, and let it sit for about 5-10 minutes for the yeast to bloom. The yeast will be activated (bloomed) when it foams up on the surface.
Make the dough
In a large mixing bowl, add 500 g all-purpose flour or bread flour and 1-2 teaspoons salt, give it a quick mix. Make a well in the center of the flour, and add the activated (bloomed) yeast into the well.
Mix all the ingredients together and knead the dough with a stand-mixer on medium-low speed or by hand for about 3-5 minutes, until the dough becomes smooth.
Finally, add the roughly chopped or sliced olives and fold them into the dough, until well incorporated. Dust the dough with a little bit of flour, if the dough becomes too wet from adding the olives.
Let the dough rise
Shape the dough into a ball and place it in a large mixing bowl and cover with a clean kitchen towel or plastic wrap. Let the dough rise in the fridge for 10 to 24 hours. Alternatively, you can also let the dough rise in a warm place for about 1.5 to 2 hours, until the dough has doubled in size.
Bake and Serve
Preheat the oven to 240 °C.
Lightly dust the workspace with some flour and take out the dough and shape it into 1 large loaf or 2 medium-sized loafs. Be careful not to press out all the air from the dough - this will help the bread to become nice and fluffy.
Bake the Olive Bread at 240 °C for about 15 minutes, then lower the temperature to 200 °C and bake for another 10 minutes.
Take the Olive Bread out of the oven and let it cool for about 5 - 10 minutes, before cutting.
Notes
- Freezing: The olive bread can be kept in the freezer. Let it cool down completely and pack it airtight in a freezer bag. This way it can last up to 3 months. Let it thaw completely at room temperature. Before serving, you can put the bread in the oven for a few minutes at 200 ° C.
