Olive Bread

November 19th, 2011 by Erin Gennow
Olive Bread

Olive Bread

Olive Bread

Adding olives to white bread turns ordinary bread into a unique savory and salty treat.  The bread is great spread with roasted garlic or paired with hard cheeses like Pecorino or Montego.

Prep Time: 5 minutes

Inactive Prep Time:  2 or more hours (for rising)

Cook Time: 50 minutes for a loaf, 20-25 minutes for a small round

Serves: 1 loaf or 2-4 small round loaves


About 12 ounces of pitted Kalamata olives in brine (about 6 oz. when drained), drained and brine reserved

The brine from the olives, plus enough water to make 1 ½ cups of liquid (heated to about 110 degrees, no hotter than 115)

2 ¼ teaspoons active dry yeast (1 packet)

¼ teaspoons fine sea salt

2 teaspoons sugar (or to taste)

3 cups white all-purpose flour, 15 oz. by weight


A plastic container with a non-air tight lid for rising and storage.  I like a plastic juice pitcher.


Coarsely chop the Kalamata olives.

Pour the warm water/brine mixture in a bowl.  Add the yeast, salt, and sugar.  Stir to combine.  Add the flour.  Toss in the chopped olives.  Stir with a wooden spoon until combined.  You may want to need in a bit more flour, as the olives release some liquid.  If you wish you can knead the dough either by hand or in a stand mixer.  Place the dough ball in the plastic container and cover with lid.  It will be wet and sticky. Let rise until double in size.  This will take about 2 hours, depending on the warmth of the environment.

Once it doubles you may use it right away, or store it in the refrigerator for up to 2 weeks.


Preheat oven to 375 degrees F.  Remove the dough from the refrigerator; sprinkle working surface, hands, and top of dough with plenty of flour.  Turn dough onto work surface.  Gather dough in a bunch at the base to form a smooth top.  Place in a greased loaf pan smooth side up.  Let sit for 30 minutes or until rises to desired height. Bake in 375 degree oven for about 50 minutes.

A year ago on The Daily Morsel


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  1. […] A year ago on The Daily Morsel […]

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