Homemade olive bread is the perfect savory base for appetizers, spreads, and more.
Easy to make and delicious to eat for sandwiches or to dip into soups this olive bread recipe is to be a family favorite.
Match Shape to Purpose
Because this black olive bread does have so many potential use, be sure to shape the dough according to planned use.
Make large round loaves or put them in loaf pans for easy sandwich making.
Form the dough into longer, thinner loaves to use as an appetizer.
You could even shape it into rolls to serve alongside soups or salads.
Specialty Ingredients : Olives
Use whatever olives you have around. Pitted kalamata olives are going to add a completely different flavor than say the canned black olives you use on pizza but both types work. Use your favorite, experiment and see what turns out best for you.
Switch Up the Flour
All bread flour makes for a simple and easy to whip up loaf. It’s also the one that most everyone will like.
However, feel free to substitute some whole wheat or rye for some of the bread flour to give a more whole grain flavor and texture.
A Word About Salt
Olives tend to be salty. Taste the olives before adding salt to your bread dough. You may want to go up or down from the 2 teaspoons suggested in the recipe.
Admittedly it is tough to know for sure, as one can’t taste test raw bread dough. Start with 2 teaspoons unless the olives are excessively salty. Take notes and adjust in the future based on the olives you use.
How to Freeze
This bread freezes easily and well. Simply place cooked and cooled loaves into airtight bags and freeze.
Alternatively, slice the bread and freeze slices in airtight bags. Freezing slices allows you to just grab what you need instead of an entire loaf at one time.
Use up within 6 months for best flavor and to prevent freezer burn
- 1 Tablespoon Dry, Active Yeast
- 1 Tablespoon Sugar
- 2 Cups Warm Water
- 2 Tablespoons Olive Oil
- 2 Cups Black Olives, roughly chopped
- 2 teaspoons Salt
- 5 cups Bread Flour
- In a large bowl, combine the water, sugar, and yeast. Whisk quickly and let sit until foamy. about 10 minutes.
- Add the olive oil, salt, and 3 cups of bread flour. Stir until it begins to come together. Mix in the olives, and add more flour until a soft dough forms.
- Turn out the dough to a floured board and knead until soft and elastic.
- Grease a bowl and turn the dough around inside to coat. Cover with a tea towel. Let rise until doubled, about 1 hour.
- Punch the dough down and turn out onto the floured board. Divide the dough in half and shape into loaves.
- Cover the dough and let rise until doubled, 30 to 45 minutes.
- Meanwhile, preheat oven to 375 degrees Fahrenheit.
- Bake the risen loaves for 40-45 minutes or until golden and sound hollow when tapped with a knuckle.
- Cool on wire racks.
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Nutrition Information:Yield: 32 Serving Size: 1 slice
Amount Per Serving: Calories: 97Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 195mgCarbohydrates: 17gFiber: 1gSugar: 0gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.