I developed this recipe over a long period of time. It is the favorite bread recipe in our house.


Recipe Summary

25 mins
45 mins
2 hrs 50 mins
4 hrs
1 large loaf


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.

  • Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.

  • Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.

  • Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.

  • Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.

  • Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.

  • Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.

Cook's Note:

Slice hot bread with very little pressure; an electric carving knife works best.

Nutrition Facts

232 calories; protein 5.6g 11% DV; carbohydrates 34.9g 11% DV; fat 7.8g 12% DV; cholesterol 3.1mg 1% DV; sodium 391.8mg 16% DV. Full Nutrition


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