Olive Bread

READY IN: 55mins
Top Review by Jaylee

This is a nice, dense and moist bread. I halved the recipe and kneaded it in the bread machine using 1/3 whole wheat flour. I used dried rosemary- ground it in a spice grinder and used about 1/2 tsp. and it was PLENTY. I made a round, let it rise, and then cooked it in a dutch oven (cloche style) and it was a superb, crusty offering for fondue. I am looking forward to making sandwiches with the rest! Next time I will continue reducing the amount of rosemary, and add more olives. Texture and taste are bakery quality.

Ingredients Nutrition


  1. Place water, yeast, and molasses in a mixing bowl; stir to mix.
  2. Let stand for a few minutes until mixture is creamy and foamy.
  3. Add olive oil and salt; mix.
  4. Add flour, about a cup at a time, until dough is too stiff to stir.
  5. Add olives and fresh herbs.
  6. Turn dough out onto a lightly floured board.
  7. Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
  8. Place in well oiled bowl, and turn to coat the dough surface with oil.
  9. Allow to rise until doubled in bulk, about an hour or so.
  10. Punch the dough down, split into two pieces, and form into two round loaves.
  11. Place on greased baking sheet.
  12. Spray with cold water and sprinkle with sesame seeds if desired.
  13. Let loaves rise for 25 to 30 minutes.
  14. Bake at 400°F (205°C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.

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