Olive Bread

Olive Bread

12

"Delicious with any soup or salad... and great toasted the next day!"

Ingredients

3 h 20 m {{adjustedServings}} servings 186 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Place water, yeast, and molasses in a mixing bowl; stir to mix. Let stand for a few minutes until mixture is creamy and foamy.
  2. Add olive oil and salt; mix. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs.
  3. Turn dough out onto a lightly floured board. Knead, adding flour as needed to keep from being sticky, until smooth and elastic. Place in well oiled bowl, and turn to coat the dough surface with oil. Allow to rise until doubled in bulk, about an hour or so.
  4. Punch the dough down, split into two pieces, and form into two round loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if desired. Let loaves rise for 25 to 30 minutes.
  5. Bake at 400 degrees F (205 degrees C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.
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Reviews

12
  1. 16 Ratings

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Best olive breat recipe yet, and if you're going to spend 3hrs making bread, you might as well make two loaves. the first loaf will be gone right out of the oven. NOTES: 2pkgs dry yeast; 12oz...

This recipe is really good. To make it more savory I rolled out the dough and spashed on some olive oil and sprinkled bleu cheese crumbles, more olives and more rosemary, then rolled them up li...

Wonderful.Will make again.