Olive Bread

Name: Olive Bread
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 80 min
Yield: 2 loaves
Ingredients: 2 ½ cups warm water (110 degrees F/45 degrees C); 2 tablespoons active dry yeast; 1 teaspoon molasses; 2 tablespoons olive oil; 1 tablespoon salt; 7 ½ cups bread flour; 1 cup kalamata olives, pitted and chopped; 2 tablespoons chopped fresh rosemary; 1 tablespoon sesame seeds

Rating: 4.74 stars

23 Ratings
18 Reviews
12 Photos

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

By Joan Callaway

Gallery

Recipe Summary test

prep:

20 mins

cook:

45 mins

additional:

2 hrs 15 mins

total:

2 hrs 80 mins

Servings:

Yield:

2 loaves

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons active dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 ½ cups bread flour
1 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh rosemary
1 tablespoon sesame seeds (Optional)

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

186 calories; protein 5.7g; carbohydrates 32.3g; fat 3.6g; sodium 383.9mg. Full Nutrition

Reviews (18)

Most helpful positive review

BILLSWEETMAN

11/11/2003

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 jar pitted kala olives chopped; 1.5 tblspns salt; Brush bread with egg white for a good crust. Read More

Helpful

(32)

23 Ratings

5 star values: 20
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

BILLSWEETMAN

11/11/2003

Helpful

(32)

ANGGRACE

02/14/2004

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 like cinnamon bread. It's so good with any meal. Read More

Helpful

(27)

PAT H

05/18/2003

Wonderful.Will make again. Read More

Helpful

(26)

Hazcat

02/26/2009

Wow, adapted this to my bread machine and it is good. Really great toasted with mozzarella cheese. YUM! I also made it with whole wheat flour (with added vital wheat gluten) in the machine with great results. BTW, it worked best for my bread machine when I calculated for 10 servings, squeezed the olives out thoroughly and tossed them with the dry ingredients, and used 1 3/8 cups of water. Read More

Helpful

(19)

sarah

02/26/2009

I made this recipe exactly as given and it yielded two lovely loaves of bread. Will definitely make again! Edit: My bread looks NOTHING like the picture which I'm pretty sure is a picture of a completely different recipe. Read More

Helpful

(8)

Stephanie Moyle Barber

02/06/2006

Yummy!! This bread was a hit at a superbowl party that I went to. I added the bleu cheese as suggested by someone else who wrote a review it was a nice touch to an already mouthwatering recipe. We dipped the bread in seasoned olive oil it was sooo yummy!! Read More

Helpful

(7)

pland

06/12/2012

This is excellent! I like my olive bread nice and herby so I added 1/4 tsp each of thyme oregano and basil. I covered the crust with sesame seeds and a bit of coarse salt. I also added some chopped bell peppers which meant I needed to cut the water a bit. I would not advise anyone to mix their water first...active dry yeast does not need to be activated and good bread making technique is to add water a bit at a time until the dough is right. Don't let the water dictate the flour content. Even without the additions this would be nice tasty bread....thanks for the recipe. Read More

Helpful

(6)

The Wry Bread

04/11/2012

Brilliant recipe! I give it five stars even though I don't really care for kalamata olives I thought it was good. For something new try having good ole' green olives IN KALAMATA OLIVE'S STEAD! It makes it AWESOME-ER. Sorry for the childish writing style but this is a pretty cool recipe! Read More

Helpful

(3)

iammakingdinner

12/06/2011

Best bread I ever made. Thank you for the recipe Read More

Helpful

(2)

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Back to Olive Bread

All Reviews for Olive Bread

- of Reviews

Olive Bread

Servings Per Recipe: 24
Calories: 186.4

% Daily Value *

protein: 11 %

carbohydrates: 10 %

dietary fiber: 5 %

sugars:

fat: 6 %

saturated fat: 2 %

vitamin a iu:

niacin equivalents: 37 %

folate: 26 %

calcium: 1 %

iron: 12 %

magnesium: 5 %

potassium: 2 %

sodium: 15 %

thiamin: 37 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.