Herb Olive Bread
A rustic homemade bread filled with briny olives and fragrant fresh herbs, featuring a golden crust and a soft, airy crumb. Perfect for dipping, serving alongside soups, or enjoying warm with butter.
Ingredients
Scale
- 3 ½ cups (420 grams) all purpose flour
- 1 ¼ cups (300 milliliters) warm water
- 2 ¼ teaspoons (7 grams) active dry yeast
- 2 tablespoons (30 milliliters) olive oil
- 1 ½ teaspoons (9 grams) salt
- 1 cup (150 grams) mixed green and black olives, chopped and well drained
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
Instructions
- Preheat oven to 400°F (200°C). Lightly oil a round baking pan or preheat a Dutch oven.
- In a large bowl, dissolve yeast in warm water and let sit for 5 to 10 minutes until foamy. Stir in olive oil and salt. Gradually add flour and mix until a soft dough forms. Fold in chopped olives, rosemary, and thyme.
- Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
- Shape into a round loaf and place into the prepared pan. Cover with a towel and let rise for 1 hour, or until doubled in size.
- Bake for 30 to 35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from oven and cool on a wire rack for at least 20 minutes before slicing.
Notes
- Drain olives thoroughly to prevent excess moisture in the dough.
- If using dried herbs, reduce the amount by half.
- For extra crust, bake inside a preheated Dutch oven.
- Allow bread to cool before slicing to maintain texture.
Find it online: https://tastyze.com/herb-olive-bread/