We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted – drained and chopped
⅔ cup (92 g) black olives, pitted – drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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39 Comments
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Can I bake this in normal bread loaf pan..??
Hola from Greece❣❣
❤ thank you for sharing
if you dont have cast iron dutch oven, you can bake on a preheated baking stone at 400* for 45 minutes. Add a baking pan on the rack below and fill with 1/2 c water to create steam
Made this bread again…. so good!!! Love it!! 😋😋
👍👍👍🌹🌹🌹🌹🌹
The recipe was wonderful except for the chili flakes … I’ll probably use half of the amount she used since my bread turned one a little too spicy for my liking
So I’m confused if it’s 25g of yeast which seems like a lot but then in the description it says 2 1/4 of a tsp which isn’t 25g … so did you mean 2 1/4 tbsp?
Today, I used your recipe and substituted the olives with sundried tomatoes…. Turned out so well …. So good … thanks for the original recipe!
Amazing!!!! I followed your Recipe exactly as written and my 1st attempt came out perfect!!!! I will be making more! Thank you
Great recipe, beautifully made.❤️
فنانه لكن لو استخدمنا البولش الموضوع في الثلاجه بدل الخميره هل يوجد فرق
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Mhhhh jummy
Amazing recipe. I made it today. Thank you very much!
Can I make this with all-purpose flour?
Just baked this one and it turned out amazing. Delicioso!!! It's been dark and rainy where I live and I was craving a little taste of the sunny Mediterranean. Thanks for the great recipe:)
THIS RECIPE IS PERFECT AS IS. I made bread for the first time using this exact recipe, except I had to use dry yeast instead of fresh, and I had no cornmeal so I just used the flour and placed the bread on parchment paper in a dutch oven so it wouldn't stick. My partner and I ate the whole loaf in one day (and it was a big loaf). This bread is divine!!!!! Thank you for sharing <3 For a noob baker, I needed to clarify with a friend that if I'm using the dry yeast substitute as outlined in the video, I have to mix it with the same amount of water as the fresh yeast in the video. Mix the dry yeast until it's dissolved and bubbly…. just like the fresh yeast in the video. I let it sit for a couple minutes. This bread is amazing. I will make it again and again and again. Next time I will remember to buy cornmeal.
Love it I made it and it came out so good and I am going to make to make again. Thank you ! I love olive bread . God bless you !
Do you need a cast iron pan (Dutch oven) to make this? I don’t have one of those ..
Hi. I'm interested to try this recipe. Is it possible to bake this in normal loaf pan ? What are the measures for temperature and time for baking in a loaf pan and can I use an aluminum foil to cover it ?
Amazing recipe que linda! I just wanted to ask though, is there a way of baking the bread in a more loafy shape like an oval without a covered tin?
the bread looks great
This became one of my favourite breads! It's simple to make, quick and super delicious. We have been making it for a few years now but never get tired of it.
Thank you!!
Amazing recipe….We loved it.
I think this looks a bit too wet for me as I am a novice at breadmaking. I will leave it until I feel a bit more confident but I just wanted to say how delicious it looked. I might surprise my Spanish daughter in law with it one day.
Can I use all purpose flour instead?
Hello. I will make this tomorrow to go along with a smoked chicken, but i do have a question for you. Thinking of substituting the green olives for cheese. How about it? Either way, i'll post the results here. Looks good and easy enough.
Thank you for the gram measure. I can now make this lovely bread.
Using only sliced green olives in my olive bread! no chili flakes either
Even tunisian olive is such good
Probably good, but I l lost patience with the ridiculously short time the captions were on the screen. Got sick of pausing and re-winding.
Which bread flour should I use white bread or whole meal please thanks
I’ve made this 5x now absolutely love it!!
Thanks for sharing 😊
Looks yum
This bread is amazing I have to make this for my son every week. I also add some small pieces of chorizo. ❤️
Really great recipe, easy to make for a novice . I love the slight heat with the chilies and olives add a slight salty kick. Will definitely make this again .