Olive Bread

Too few ratings

“There is nothing better than a side of warm homemade bread - especially olive bread. This is a quick and simple recipe we’ve been making at home since I was a little girl. I hope you enjoy it too!”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-12+
1½ cups warm water
2¼ tsp active dry yeast
3¾ cups all-purpose flour
1½ tsp salt
½ cup olive oil
2 tsp flaxseed (optional)
½ tsp chia seed (optional)
½ cup canned sliced black olives
¼ cup semolina (for dusting)

Utensils

  • plastic wrap
  • bowl
  • mini loaf pan
  • cupcake pan
  • Step 1/6

    • 1½ cups warm water
    • 2¼ tsp active dry yeast

    In a bowl, combine the yeast and the warm water. Set aside for 5 minutes to allow the yeast to activate. Make sure the water isn’t too warm or else it will kill the yeast. The water should feel about room temperature.

  • Step 2/6

    If using a stand mixer, attach the dough hook and combine the yeast/water mixture, flour, salt, olive oil, flaxseed, and chia seeds- mix on low just to combine. If mixing by hand, combine ingredients together and knead the dough for about 5-6 minutes.
    • 3¾ cups all-purpose flour
    • 1½ tsp salt
    • ½ cup olive oil
    • 2 tsp flaxseed (optional)
    • ½ tsp chia seed (optional)

    If using a stand mixer, attach the dough hook and combine the yeast/water mixture, flour, salt, olive oil, flaxseed, and chia seeds- mix on low just to combine. If mixing by hand, combine ingredients together and knead the dough for about 5-6 minutes.

  • Step 3/6

    Mix in the olives and knead the dough until fully combined.
    • ½ cup canned sliced black olives

    Mix in the olives and knead the dough until fully combined.

  • Step 4/6

    Add semolina to a separate bowl and roll dough in semolina till the outer layer is covered. If you don’t have semolina on hand, lightly coat the dough in olive oil so it doesn’t stick to the bowl. Cover bowl with plastic wrap or a towel and let the dough rise. Store in a dry and warm place for at least one hour or till it doubles in size.
    • ¼ cup semolina (for dusting)
    • plastic wrap
    • bowl

    Add semolina to a separate bowl and roll dough in semolina till the outer layer is covered. If you don’t have semolina on hand, lightly coat the dough in olive oil so it doesn’t stick to the bowl. Cover bowl with plastic wrap or a towel and let the dough rise. Store in a dry and warm place for at least one hour or till it doubles in size.

  • Step 5/6

    After the dough rises, transfer to the desired pan. I use mini loaf pans or cupcake pans; the portion size is perfect as a side for lunch or dinner meals. Proof the dough for about 15-20 minutes before placing it in the oven.
    • mini loaf pan
    • cupcake pan

    After the dough rises, transfer to the desired pan. I use mini loaf pans or cupcake pans; the portion size is perfect as a side for lunch or dinner meals. Proof the dough for about 15-20 minutes before placing it in the oven.

  • Step 6/6

    Bake at 240°C/465°F for 20-25 minutes, depending on pan size, or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before serving.

    Bake at 240°C/465°F for 20-25 minutes, depending on pan size, or until golden brown. Remove from the oven and transfer to a wire rack to cool completely before serving.