1/2 Photos of Olive Bread (For the Bread Machine)
3 hrs 10 mins
Perfectionist cook's Note:
My local bakery occasionally makes an absolutely fabulous olive bread which I have attempted to clone. This is the closest I can come to it and it is a very nice version though not as great as the original. As usual, the best ingredients make the best bread so get the best olives you can find - it really makes the difference.
My Private Note
Units: US | Metric
- 4 cups white bread flour
- 1 1/3 cups water (Iukewarm)
- 1 teaspoon sugar
- 1 teaspoon salt (can add a bit more if you like)
- 7 -8 g dried yeast
- 1 1/2 tablespoons olive oil
- 2/3 cup kalamata olive (not the sliced ones)
- 2 slices onions (around 2 tbs)
- 1/2 teaspoon oregano
- 1 garlic clove (pressed)
- 1 teaspoon tomato paste
- black pepper
- 1First prepare the onion. Sprinkle the slices with salt and allow to sit for 5 minutes. Then rinse and squeeze to drain. The onion will be softer and not as sharp tasting. Finely chop, you should have around 2 tablespoons.
- 2Pit the olives with a sharp knife and roughly chop.
- 3Add the olives, chopped onion, oregano, garlic and tomato paste together and grind in a little black pepper to taste.
- 4Set the bread machine on the basic cycle which is around 3 hours.
- 5Add the remaining ingredients into the bread machine in the order recommended by the manufacturer, (mine is liquid first then solid) and then add the olive mixture at the beep for extras.
- 6Bake with a medium crust or dark if you like it that way.
- 7This bread is wonderful with a Greek salad or spread with tarama or eggplant dip.
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Nutritional Facts for Olive Bread (For the Bread Machine)
Serving Size: 1 (122 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 360.0
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 528.5 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 3.1 g
- Sugars 1.2 g
- Protein 9.3 g