This rustic Olive Bread is crusty, chewy, and bursting with the bold flavor of kalamata olives—a true taste of the Mediterranean!
Ever since I was a little girl, I’ve loved olives. I’m not even picky: Black olives, green olives, kalamata olives. All olives are good olives in my book. When I was really little, I used to put pitted olives on all ten of my fingertips and pretend I was an alien before eating them clean off! I’m sure my parents loved when I did that at large family get-togethers or in public! As I got older and began experimenting with baking, putting olives in bread just made sense.
Olive bread is full of Mediterranean flavor. In particular, it has its roots in Italian and Greek flavors, as olives are a staple ingredient in the area, providing olive oil as well as the savory olives themselves. Something about this homemade olive bread feels beautifully rustic and, really, I predict you will not be able to get enough.
You will also love how easy this bread is. So many bread recipes feel so complex, like you’re creating a science project. But this one is very straightforward, with only five ingredients—and one of those is warm water! It’s a basic recipe, but the bread is beautiful and delicious; plus, the olives provide a savory, complex taste that belies its simplicity.
Let It Rest!
While the recipe itself is very easy, this olive bread does take a long time, as the dough needs to rest for 12 to 18 hours after you make it. Don’t take shortcuts here! The rest time is very important so you get the right rise from your dough, and the best flavor. I find the best way to manage this rest time is to make the dough in the afternoon or evening, let it rest overnight, and bake it the next morning.
How Do I Store Leftovers?
Store leftover olive bread at room temperature for up to 2 days in a paper bag or wrapped in a kitchen towel to maintain its crust. For longer storage, wrap it tightly in plastic wrap or foil and keep it in an airtight container for up to 5 days. To freeze, slice it first (if desired), wrap it well, and place it in a freezer bag for up to 3 months. When ready to eat, thaw at room temperature or warm in a 350°F oven for 10–15 minutes to refresh its texture.
Can I Use A Variety Of Olives?
Absolutely! While kalamata olives pack probably the strongest salty punch as far as most olives go, mixing in a bit of green and black olives will provide a more diverse flavor, and also make it more colorful, with various olives throughout your loaf.
Serving Suggestions
This olive bread is delicious with Bread Dipping Oil or this more hearty Tzatziki Sauce alongside Caprese Skewers. For a meal, this olive bread is a perfect complement to the summery flavors in Mediterranean Salad With Pomegranate Lemon Dressing, Risotto With Caprese Chicken, or Mediterranean Baked Salmon.
Olive Bread
Ingredients
- 3 cups bread flour
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon active dry yeast
- 1 1/3 cups warm water
- 1 1/4 cups kalamata olives chopped
Instructions
- In a large mixing bowl, whisk together the bread flour, kosher salt, and active dry yeast.
- Add water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
- Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 12-18 hours to rise and develop flavors.
- Transfer the dough to a lightly floured surface. Carefully work in the olives and shape the dough into a round loaf.
- Place the dough on parchment paper, cover lightly, and let it rise for 1-2 hours until it doubles in size.
- Preheat your oven to 450°F with a Dutch oven inside. Once hot, carefully place the dough with parchment into the Dutch oven. Cover and bake for 30 minutes. Uncover and bake for an additional 15 minutes or until the crust is browned.
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
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