Cozy Homemade Rustic Olive Bread Recipe – Warm Kitchen Magic

Baking aromas fill the kitchen with warmth when you knead olive bread that connects generations of Mediterranean culinary traditions.

Crusty and dense, this rustic loaf carries the soul of simple ingredients blended with passion.

Salt-studded olives burst through the golden-brown crust, creating pockets of briny flavor.

Each slice tells a story of sunshine-drenched olive groves and old-world baking techniques.

Handcrafted with minimal effort, this bread transforms ordinary meals into memorable experiences.

Wild yeast and carefully chosen olives dance together, promising a sensory journey.

Prepare to savor every crumb of this authentic, comforting bread that beckons you to the table.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 150 kcal

Servings: 12

Olive Bread Ingredient Checklist

• Warm Water: Awakens and nourishes yeast for perfect bread rising.
• Sugar: Provides food for yeast to create bubbling fermentation.
• Active Dry Yeast: Biological powerhouse that brings bread to life withal rising properties.

• All-Purpose Flour: Provides sturdy foundation for soft, chewy bread texture.
• Salt: Enhances flavor and controls yeast growth for balanced dough.
• Olive Oil: Adds rich Mediterranean flavor and helps create tender crumb.

• Kalamata Olives: Adds briny Mediterranean punch with deep, salty undertones.
• Fresh Rosemary: Introduces woody, aromatic herbaceous notes that complement olive's intensity.
• Dried Oregano: Brings subtle earthy warmth and classic Mediterranean herb essence.

Tools You’ll Need for Olive Bread Success

• Large mixing bowl: Essential for combining flour, salt, and dough ingredients.
• Stand mixer or dough hook: Optional but helpful for kneading dough quickly and easily.
• Baking sheet or loaf pan: Needed to shape and bake the bread.
• Parchment paper: Prevents bread from sticking and ensures easy removal.
• Small bowl: Used for preparing yeast mixture.
• Measuring cups and spoons: Critical for accurate ingredient measurements.
• Clean kitchen towel: Necessary for covering dough during rising stages.
• Wire rack: Perfect for cooling bread after baking.
• Knife or bench scraper: Useful for kneading and shaping dough.

Make Olive Bread from Scratch with Ease

• Wake Up the Yeast

Sprinkle yeast into warm water with a touch of sweetness. Let the mixture dance and bubble for a few minutes until it looks alive and frothy.

• Create the Dough Base

Mix flour and a pinch of salt in a big bowl. Pour in theal yeast mixture and a splash of olive oil. Stir until everything comes together into a sticky, promising dough.

• Fold in Flavor Bombs

Gently work in chopped olives and a sprinkle of fragrant herbs. Knead the dough on a flour-dusted surface, transforming it into a smooth, stretchy masterpiece. Push and fold until the texture feels just right.

• Let the Dough Rest and Rise

Tuck the dough into a cozy, oiled bowl. Cover it with a soft cloth and let it hang out in a warm spot. Watch it grow and double in size over the next couple of hours.

• Shape Your Bread

Gently deflate the puffy dough and mold it into a beautiful round or oval shape. Place it on a baking sheet lined with parchment paper.

• Final Rise and Preheat

Give the dough one more chance to puff up, covering it loosely. Meanwhile, fire up the oven to a toasty 400F.

• Bake to Golden Perfection

Slide the bread into the hot oven. Bake until the crust turns a gorgeous golden brown and tapping the bottom sounds hollow and crisp.

• Cool and Enjoy

Let the bread rest on a wire rack. Slice when it’s cooled down and savor the delicious results of your baking adventure.

Techniques That Boost Olive Bread Flavor

• Enhance the bread's flavor by drizzling extra virgin olive oil just before serving for a rich, Mediterranean touch.
• Skip the manual kneading by using a stand mixer with a dough hook, saving time and effort while achieving perfect dough consistency.
• Swap regular flour with a gluten-free blend to make this bread suitable for those with gluten sensitivities, ensuring everyone can enjoy this delicious treat.
• Experiment with different fresh herbs like thyme, basil, or parsley to create unique flavor profiles that match your taste preferences or complement specific meals.
• Wrap the cooled bread tightly in plastic wrap or store in an airtight container to maintain freshness for 2-3 days, or freeze for up to a month for longer storage.

Olive Bread Serving Ideas That Work

• Mediterranean Mezze Platter: Slice the olive bread and arrange it alongside hummus, tzatziki, marinated feta, and roasted red peppers for a stunning appetizer spread that transports you to a Greek taverna.
• Rustic Sandwich Canvas: Transform the olive bread into gourmet sandwiches with prosciutto, fresh mozzarella, arugula, and a drizzle of olive oil for a satisfying lunch that bursts with Mediterranean flavors.
• Bread Pudding Twist: Cube leftover olive bread and create a savory bread pudding with eggs, cream, sun-dried tomatoes, and goat cheese – a delightful way to repurpose day-old bread into a comforting meal.
• Wine and Cheese Companion: Pair thick slices with a crisp white wine like Sauvignon Blanc, soft brie, and a small dish of olive oil for dipping during an evening of relaxed entertaining.

How to Store Olive Bread the Right Way

• Allow the olive bread to rest on a wire rack for at least 30 minutes after baking, letting steam escape and preventing soggy texture.
• Store completely cooled bread in an airtight container or sealed plastic bag, which keeps the loaf fresh for 3-4 days at room temperature.
• Slice the bread before freezing, wrap individual portions in plastic wrap, then place in a freezer bag. Frozen olive bread stays delicious for up to 2 months when properly sealed.
• Refresh slightly stale bread by warming in the oven at 350F for 5-7 minutes, which restores crispness and brings back that fresh-baked aroma.

FAQs

• What type of olives work best in this olive bread recipe?

Black or green olives are both excellent choices. Kalamata olives provide a rich, tangy flavor that complements the herbs perfectly. Choose pitted olives and chop them into small, uniform pieces for even distribution in the bread.

• Can I make this bread without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand on a floured surface. Hand kneading takes about 8-10 minutes and helps develop the gluten, creating a better bread texture.

• How can I tell if the yeast is activated correctly?

The yeast mixture should become frothy and bubbly within 5-10 minutes. If it doesn’t foam or looks flat, the yeast might be old or the water temperature was incorrect. Fresh yeast and warm (not hot) water are key to successful activation.

• Is it necessary to let the dough rise twice?

Yes, the two-rise process is crucial. The first rise allows the yeast to develop flavor and texture, while the second rise helps the bread achieve its final shape and volume before baking. Skipping either rise will result in dense, flat bread.

Rustic Olive Bread Recipe

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4.7 from 13 reviews

• Total Time: 55 minutes
• Yield: 13 1x

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Description

Mediterranean classic olive bread brings rustic charm to your table with briny kalamata olives and aromatic herbs. Hearty slices promise rich flavor and crisp texture that will transport diners to sunny Greek coastal landscapes.

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Ingredients

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• 3.5 cups (440 g) all-purpose flour
• 1.5 cups (360 ml) warm water (110°F/43°C)
• 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
• 1 packet (2.25 tsps) active dry yeast
• 2 tbsps olive oil
• 2 tsps salt
• 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
• 1 tsp dried oregano
• 1 tsp sugar

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Instructions

1. Yeast Activation: Whisk yeast with warm liquid and a touch of sweetener, letting the mixture transform into a foamy elixir for about 8 minutes.
2. Dough Formation: Craft a flour landscape in a generous mixing bowl, integrating salt and creating a central reservoir for the activated yeast and olive oil, then fold in chopped Mediterranean olives, rosemary, and oregano to infuse robust flavors throughout the dough.
3. Kneading Technique: Migrate the dough to a flour-dusted surface, executing rhythmic kneading motions until achieving a silky, responsive texture that elastically rebounds when pressed.
4. First Fermentation: Nestle the dough in a lightly oiled ceramic vessel, shroud with a pristine cloth, and position in a tranquil, warm sanctuary to encourage luxurious expansion for 90 minutes.
5. Shaping and Second Rise: Gently deflate the risen dough, sculpt into a rustic round or elegant oval on parchment-lined terrain, then allow a secondary proofing period to enhance structural complexity.
6. Baking Preparation: Calibrate the oven to 400 degrees Fahrenheit, creating a transformative environment that will metamorphose the raw dough into a golden, crusty masterpiece.
7. Final Transformation: Bake until the exterior radiates a rich, burnished golden tone and emits a hollow percussion when tapped, signaling perfect internal development. Transfer to a wire rack, allowing the bread to stabilize and reach its ultimate textural potential before serving.

Notes

• Master Yeast Activation: Ensure tepid liquid (around 110°F) to activate yeast without killing it; too hot water will destroy yeast’s living organisms.
• Optimize Dough Consistency: Knead until dough becomes elastic and smooth, windowpane test indicates proper gluten development – stretch a small piece, it should thin without breaking.
• Prevent Dry Surface: Cover dough during rising with damp cloth or plastic wrap to maintain moisture and prevent skin formation that blocks proper expansion.
• Enhance Flavor Complexity: Toast olives briefly before adding to intensify their Mediterranean profile and reduce excess moisture that might impact dough’s structural integrity.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Snacks, Appetizer, Breakfast
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 13
• Calories: 200
• Sugar: 0.5 g
• Sodium: 170 mg
• Fat: 4.5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 0 mg