Mediterranean Black Olive Bread

Mediterranean Black Olive Bread created by Jackie S.

This bread takes some time to prepare but is well worth it.

Ready In:
2hrs 45mins
Yields:
Units:

ingredients

directions

  • In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • Turn out dough on a floured board.
  • Knead until smooth- about 5 to 10 minutes.
  • Let rise about 45 minutes, until it doubles in size and punch down.
  • Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • Round the dough on kneading board.
  • Place dough upside down in a bowl lined with a lint-free, well floured towel.
  • Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • Preheat oven to 450 degrees.
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 450 degrees F for 15 minutes.
  • Reduce heat to 375 degrees and bake for 30 more minutes, or until done.
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RECIPE MADE WITH LOVE BY

@bmcnichol
Contributor
@bmcnichol
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"This bread takes some time to prepare but is well worth it."

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  1. ML W.
    I don't like black olives, so I used Kalamata Olives and it was awesome! I used my bread machine on the dough setting and my oven is a convection oven that has a bread proof setting that worked great! My We loved is so much that I forgot to take a photo of this delicious bread, but I will make it again!
  2. Jackie S.
    Mediterranean Black Olive Bread Created by Jackie S.
  3. Jackie S.
    With doubling the olives this was perfect. Not over powering or too bland. Just perfectly balanced. I loved the texture with it's crisp thin crust and nice moist bread inside. This recipe makes a fairly large loaf which is great for family meals or when you have guests. I ate half the first loaf by myself and HAD to freeze the other half so I would quit grabbing a slice as a snack. I'm trying smaller freezer portions so the next batch I froze the dough as buns to bake as needed just so I limit myself better.
    • Review photo by Jackie S.
  4. Judith F.
    A very very soft light loaf. More olives next time. It smelled like it was going to taste like a garlic clove, but the garlic was so subtle. Delicious. I too used my bread machine. The only trouble I had was the amount of flour. I measure flour by weighing and I think that the normal 120-125 grams per cup was just too little flour. I had to add a bunch as the machine worked and then more when I was kneading at the end.
  5. Ef B.
    Great bread. I doubled the olives, and replaced 1/3 of the flour with WW flour. It makes the bread more "rustic". Thank you for a great recipe!
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