Mediterranean Black Olive Bread

Mediterranean Black Olive Bread

126
MARBALET 46

"You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

Ingredients

servings 138 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
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Reviews

126
  1. 146 Ratings

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TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 500 degrees blackened (ie. *burned*) the top of this bread. After all the work and time I invested in pre...

this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first w/1tbsp sugar then added all but the salt. added that w/2nd cup of flour so as not to kill the yeast. I ...

I have made this for several parties. Each time I do a little something different. My favorite variation of this recipe is substituting whole wheat for 1/2 of the white flour and adding rosema...

This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the ...

Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given it away to friends. It seems to be their favorite of all the breads I bake. Everyone loves the crispn...

I have had Olive bread several times at restuarants and I love it. I was nervous to try making it though afraid it would be difficult. It is very simply. I didn't really change anything on th...

Hi all! Thx for this recipe Holly! I am in search of the "secret recipe" of bakery olive bread, which is so expensive! For a "first-time" bread-baker, this was a great recipe! Did all mixing/kn...

HI TO ALL. WOW. I JUST MADE THIS BREAD AND IT IS THE ABSOLUTE BEST BREAD I HAVE MADE IN A LONG TIME. I DID ADD 1-2 TBLS. ITALIAN SEASONING AND USED HALF GREEN OLIVES AND HALF BLACK OLIVES. AND ...

This was my first attempt at "artisan" style bread, it was easy, and didn't take too long. At 500 deg., my oven made the crust a little too dark, but the interior texture was just right! My husb...