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Mediterranean Black Olive Bread

Rated as 4.67 out of 5 Stars

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

servings 138 cals
Original recipe yields 15 servings (1 - round loaf)

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.

Nutrition Facts


Per Serving: 138 calories; 3.7 g fat; 22.5 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 197 mg sodium. Full nutrition

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Reviews

Read all reviews 138
  1. 159 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Disappointed in this. I was hoping to replicate the delicious homemade olive bread we were served everywhere in Beirut for breakfast. I followed the directions to a "T", including all three ri...

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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 ...

Awesome, but even awesomerer with a tsp or two of chopped FRESH rosemary. YES!