There’s something special about the smell of warm bread filling your kitchen. Olive bread brings that cozy feeling with every bite. It’s more than just flour and olives—it’s about comfort and making something homemade. Whether you want a crusty loaf for dipping or a savory slice with soup, this guide shows you how to make olive bread from scratch and enjoy every step.
Why We Love This Olive Bread Recipe
What Makes Olive Bread So Special?
- Incredible Flavor: The briny burst of olives blends beautifully with the soft crumb and crispy crust.
- Versatility: Perfect as a side, sandwich base, or toast with toppings.
- Beginner-Friendly: Especially if you’re trying the no-knead method.
- Customizable: Add herbs, and cheese, or switch up the olives.
Benefits of Baking Bread at Home
- Ingredient Control: You decide what goes in—no preservatives, no junk.
- Therapeutic Process: Mixing, shaping, and baking give your day a rhythm.
- Budget-Friendly: Homemade bread costs less than bakery loaves.
- Freshness: Nothing beats the taste of bread still warm from the oven.
Ingredients for Olive Bread
- 3 ½ cups all-purpose or bread flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 ½ cups warm water (about 110°F)
Flavor Add-Ins
- 1 cup pitted Kalamata or green olives, chopped
- 1 tablespoon olive oil
- Optional: 1 teaspoon dried rosemary or thyme for extra aroma
Use high-quality olives for best results. Avoid pre-sliced or overly salty ones.
How to Make Olive Bread
Step-by-Step Instructions
1. Mix the Dough
Start by combining the flour, salt, sugar, and instant yeast in a large bowl. Stir everything together until blended. Then pour in warm water and olive oil, mixing until you form a sticky dough. Don’t worry if it’s shaggy—that’s exactly what you want.
2. First Rise
Cover the bowl with a damp towel or plastic wrap and let the dough rest at room temperature for about 1–2 hours, or until it has doubled in size.
3. Add Olives and Shape the Dough
Gently fold in your chopped olives. Avoid overmixing, which can deflate the dough. Lightly flour a clean surface, turn out the dough, and shape it into a round loaf or batard.
4. Second Rise
Place the shaped dough onto a parchment-lined baking tray or into a proofing basket. Cover it again and let it rest for 30–45 minutes.
5. Bake the Bread
Preheat your oven to 450°F (232°C). If you have a Dutch oven, place it in the oven to heat. Once hot, carefully transfer the dough (with parchment) into the Dutch oven, cover, and bake for 25 minutes. Then remove the lid and bake another 10–12 minutes until golden and crusty.
If you’re not using a Dutch oven, bake the loaf on a baking stone or heavy tray, adding a tray of water to the oven to create steam.
Expert Tips for Perfect Olive Bread
Pro Baker Secrets
Bread Flour Advantage: It has more protein, giving your bread structure and chew.
Cold Fermentation: Let the dough rise in the fridge overnight for richer flavor.
Cornmeal Dusting: Use this on your baking surface for a rustic finish.
Scoring Matters: Make a shallow slash across the dough before baking to help it expand.
Room Temperature Olives: Cold ones can stiffen the dough.
Olive Bread Variations to Try
Cheese-Stuffed Olive Bread
Fold in shredded mozzarella or crumbled feta with the olives.
Herb-Infused Dough
Add fresh or dried rosemary, oregano, or basil to the dry ingredients.
Whole Wheat Version
Substitute up to 50% of the flour with whole wheat for a denser, nuttier loaf.
Sourdough Olive Bread
Use a sourdough starter instead of commercial yeast for a deep tang and longer shelf life.
How to Serve Olive Bread
Simple Dipping: Tear off chunks and dip into olive oil and balsamic vinegar.
Toast It: Serve toasted with garlic butter or hummus.
Make Sandwiches: Stack roasted vegetables, grilled chicken, or fresh mozzarella.
Soup Companion: Pair it with lentil soup, tomato bisque, or minestrone.
Turn It Into Croutons: Cube leftovers and bake them for hearty salad toppers.
Frequently Asked Questions About Olive Bread
What kind of olives are best for olive bread?
Use firm, flavorful olives like Kalamata, Castelvetrano, or green olives packed in brine. Avoid olives canned in vinegar or pre-sliced versions, which can taste too sharp or metallic.
Can I make olive bread without a Dutch oven?
Absolutely. A baking stone or a heavy-duty tray works well. Just be sure to create steam in your oven by placing a tray of water underneath your bread.
How long does olive bread stay fresh?
Store your loaf in a paper bag at room temperature for up to 3 days. For longer storage, freeze sliced portions in airtight bags for up to 3 months.
Is olive bread healthy?
It can be a wholesome option, especially if you use whole-grain flour and high-quality olives. Olives provide heart-healthy fats and antioxidants.
Why is my olive bread dense?
This usually happens if the dough didn’t rise long enough, if there was too much flour, or if the dough was over-handled. Always give it enough time to ferment and avoid overmixing.
olive bread
Equipment
- Dutch Oven
- Mixing Bowl
- Parchment Paper
Ingredients
Dough
- 3 ½ cups all-purpose or bread flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1 ½ cups warm water about 110°F
- 1 tablespoon olive oil
Flavor Add-Ins
- 1 cup pitted Kalamata or green olives chopped
- 1 teaspoon dried rosemary or thyme optional
Instructions
- Mix the Dough: In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil. Mix until you form a sticky, shaggy dough.
- First Rise: Cover with a damp towel or plastic wrap. Let it rest at room temperature for 1–2 hours or until doubled in size.
- Fold in Olives: Gently fold in chopped olives. Avoid overmixing. Turn the dough out onto a floured surface and shape it into a loaf.
- Second Rise: Place shaped dough onto parchment paper. Cover and let rest for 30–45 minutes.
- Bake: Preheat oven to 450°F (232°C). Place Dutch oven inside to heat. Transfer dough (with parchment) into Dutch oven. Bake covered for 25 minutes, then uncovered for 10–12 minutes until golden and crusty.