Olive Bread Recipe: A Mediterranean Flavor Journey
Craving authentic Mediterranean flavor? This easy olive bread recipe brings the warmth and aroma of a sun-drenched bakery to your kitchen. With a soft, fluffy texture and briny olives, this bread is perfect for dipping in olive oil or enjoying alongside a hearty meal. Whether you're a novice baker or a seasoned pro, this foolproof recipe ensures a golden-brown, crusty loaf filled with the essence of Mediterranean flavors.
Ingredients
- Flour: Blend of bread flour and all-purpose flour or whole wheat flour for added fiber
- Yeast: Active dry yeast
- Water: Lukewarm
- Olives: Kalamata and green olives pitted and chopped
- Herbs: Fresh or dried rosemary thyme, or oregano
- Olive Oil: Extra virgin
- Salt
- Sugar: A pinch to feed the yeast and promote a golden crust
- Optional Ingredients: Sun-dried tomatoes roasted red peppers, feta cheese, other flavorful additions
Instructions
- Prepare the Dough: Whisk together flour, yeast, salt, and sugar. Combine warm water and olive oil in another bowl, then gradually add to dry ingredients, stirring to form a shaggy dough.
- Knead and Let Rise: Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled in size.
- Incorporate Olives: Fold in chopped olives and herbs gently.
- Shape and Second Rise: Shape the dough into a loaf or rolls, place on a parchment-lined baking sheet, cover, and let rise for another hour.
- Bake: Preheat oven to 400°F (200°C). Score the top of the loaf, bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool and Enjoy: Let the bread cool completely on a wire rack before slicing.
Notes
- For added flavor, experiment with different types of olives or include additional ingredients like cheese or sun-dried tomatoes.
- Proofing in a warm environment is essential for good rise and texture.
- Allow the bread to cool completely to achieve the best crumb structure.