Introduction
Olive bread recipe holds a special place in the heart of Mediterranean cuisine. The combination of tangy, briny olives and soft, warm bread creates a perfect balance that has been beloved for centuries. I learned this recipe from my grandmother, who would make it every Sunday as part of our family’s big meal. There was always something magical about the aroma that would fill the house as the bread baked—my family would gather around the table, eager for the first warm slice.
Mediterranean cuisine is known for its bold flavors, and olive bread is a perfect example of this. It’s simple, rustic, and yet full of flavor. It’s a bread that evokes memories of sun-soaked afternoons, long family gatherings, and the beauty of shared meals. Whether paired with a bowl of rich soup, enjoyed with a drizzle of olive oil, or served alongside cheese and cured meats, olive bread is versatile and always satisfying.
Over the years, I’ve experimented with this recipe, adding different types of olives, herbs, and even cheeses. Each variation brings something new to the table, but the core of this recipe remains unchanged. It’s the perfect accompaniment to any Mediterranean meal, or simply enjoyed on its own with a glass of wine or a cup of soup.
Olive bread is more than just a recipe—it’s a piece of history, a tradition passed down through generations. As you bake this loaf, you’ll not only be creating a delicious bread but also carrying on a tradition that spans centuries. Let’s dive into making this beautiful bread, step by step.
Ingredients:
For this recipe, you’ll need the following ingredients to create a soft, flavorful olive bread:
- 3 cups all-purpose flour
All-purpose flour provides a perfect balance of softness and structure. You can also substitute part of the all-purpose flour with whole wheat flour for a denser, more earthy flavor. The amount of flour you use can vary slightly depending on humidity and altitude, so be sure to adjust as needed. - 1 cup warm water (about 110°F or 43°C)
The warm water helps activate the yeast, which is essential for the bread’s rise. If the water is too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly. - 2 teaspoons dry yeast (active or instant)
Dry yeast is widely available, and either active dry or instant yeast can be used. Active dry yeast requires proofing in warm water, while instant yeast can be mixed directly with the flour, which is why I prefer using instant yeast for simplicity. - 1 tablespoon olive oil (extra virgin)
Olive oil adds richness and depth to the bread. Use extra virgin olive oil for the best flavor. It’s also the signature ingredient that brings the Mediterranean flair to the bread. - 1 teaspoon salt
Salt is essential in any bread recipe. It not only enhances the flavor but also controls the yeast’s fermentation process, ensuring the dough rises properly. - 1 tablespoon sugar
Sugar helps activate the yeast by feeding it and aiding in the fermentation process. It’s not there to sweeten the bread, but to help the yeast work its magic. - 1 cup mixed olives (roughly chopped – a combination of green and Kalamata olives is recommended)
Olives are the star ingredient in this bread. I recommend using a combination of green and Kalamata olives for a balance of tangy and rich flavors. You can also experiment with other varieties such as Niscoise or Ligurian olives. - 1 tablespoon fresh rosemary (finely chopped, or thyme for a different twist)
Rosemary pairs wonderfully with olives, adding a fragrant, earthy aroma to the bread. Feel free to substitute thyme or oregano if you prefer a different herbal note. - 1 teaspoon garlic powder (optional)
Garlic powder can enhance the savory flavor of the bread, giving it an extra kick. It’s optional, but highly recommended if you love a subtle garlic flavor in your bread. - 1 tablespoon cornstarch
Cornstarch helps give the bread a crisp, golden crust. It’s a small but crucial detail for achieving that perfect, bakery-style texture. - A sprinkle of flour (for dusting)
You’ll need some extra flour for shaping the dough and dusting the work surface.
Instructions:
Step 1: Prepare the Dough
In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve the sugar, then set aside for about 5 minutes. The yeast should become frothy, indicating it’s active. If the yeast doesn’t foam, it might be expired, so you’ll need to start over with fresh yeast.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, salt, and garlic powder (if using). Add the chopped rosemary, giving everything a good stir. Create a well in the center of the dry ingredients to pour the yeast mixture and olive oil.
Step 3: Knead the Dough
Slowly mix the flour and yeast mixture until it begins to form dough. Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. The dough should be soft and elastic, but not sticky. If it feels too sticky, add a little extra flour, but be careful not to add too much. Over-flouring will make the bread dense.
If you’re using a stand mixer, you can knead the dough using the dough hook attachment for 5-6 minutes on medium speed.
Step 4: Add the Olives
Once the dough is smooth and elastic, flatten it gently and sprinkle the chopped olives over the top. Fold the dough over the olives and knead them into the dough, ensuring that the olives are evenly distributed throughout.
Step 5: Let It Rise
Transfer the dough to a lightly oiled bowl, turning it once to coat it in oil. Cover the bowl with a damp towel or plastic wrap and place it in a warm, draft-free area to rise for 1-1.5 hours, or until it has doubled in size.
Tips for Success:
- Flour Types: If you prefer a slightly denser loaf, you can substitute a portion of the all-purpose flour with whole wheat flour. Whole wheat flour will add a nutty flavor and make the bread a bit heartier.
- Olives: The choice of olives is crucial. Kalamata olives add a briny richness, while green olives bring a fresh, slightly bitter flavor. For a Mediterranean twist, try using Spanish Manzanilla olives or even Turkish gemlik olives.
- Flavor Variations: You can easily customize the flavor profile by adding different herbs or ingredients. Try adding sundried tomatoes for a tangy bite, or a bit of grated Parmesan for a cheesy surprise.
Conclusion
Olive bread is more than just a loaf of bread—it’s a celebration of the Mediterranean’s rich flavors and history. This recipe brings together the simplicity of basic ingredients with the bold taste of olives, rosemary, and olive oil, making it a truly memorable bread that elevates any meal. Whether you’re enjoying it fresh out of the oven, with a drizzle of olive oil, or paired with a hearty soup or pasta, olive bread has a way of making every occasion feel special.
As you bake this olive bread, you’ll notice the transformation from a humble dough into a golden, aromatic loaf. It’s a recipe that allows you to explore your creativity—add different herbs, experiment with various types of olives, or even throw in some cheese for a rich, savory twist. With each slice, you’re not just tasting bread, you’re savoring a piece of tradition and comfort that’s been passed down for generations.
I hope this olive bread recipe brings warmth to your kitchen and joy to your table. It’s a recipe that’s perfect for every season and every occasion. So, the next time you’re looking to bake something that’s both easy and impressive, remember this olive bread. Your family and friends will thank you—and so will your taste buds.
FAQ (Frequently Asked Questions):
Q: How do I know when my dough has risen enough?
A: The dough should double in size. You can also do the “finger test” – gently press your finger into the dough. If the indentation remains, it’s ready for the next step. If the dough springs back, it needs more time to rise.
Q: Can I make this bread ahead of time?
A: Yes! After the dough has risen and before baking, you can cover it and refrigerate it for up to 24 hours. When you’re ready to bake, let the dough come to room temperature before shaping and baking.