Easy Homemade Olive Bread

Everybody who follows me know I really love bread recipes, and I love being challenged trying new bread recipes. 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 chilli.

I’ve made this recipe for several times by now and everybody was simply delighted of the outcome. 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.

The use of Olives from Spain not only add instant appetite appeal and color to this bread but brings an amazing flavor. With their sweet, salty, bitter and sour notes they complement really well the bread and it’s a great way of introducing olives in your diet.

Olives are a naturally sugar-free food, containing the “good” kind of fat, which can improve cholesterol levels and reduce the risk of heart attacks and strokes.

I highly recommend you to try this easy olive bread recipe, I am sure you will be as delighted as we were.

Olive Bread Slices

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Olive Bread

Olive Bread

5 from 4 votes
Olive Bread - one of the most amazing breads ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chilli.
Servings 1 servings
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 2/3 cup (92g) green olives , pitted - drained and chopped
  • 2/3 cup black olives , pitted - drained and chopped
  • 4 cups (500g) bread flour
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) garlic powder
  • 1 tsp (1g) rosemary
  • 1 ½ tsp (3g) chili flakes
  • Fresh thyme leaves
  • 25g fresh yeast (or 2 1/4 tsp active dry yeast)
  • 1 ½ cups (360ml) water


  • In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. 
  • Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
  • Let it cool completely before cutting the bread.



Calories: 2.086kcalCarbohydrates: 404.6gProtein: 63.3gFat: 22.5gSaturated Fat: 3.2gSugar: 1.8g
Calories: 2.086kcal
Course: Bread
Cuisine: American
Keyword: herbs olive bread, homemade bread, olive bread, olives from spain, spanish olives bread

, pitted – drained and chopped

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. erum noor Author says:

    anti u r grate u r my love 🙂 :*

  2. Maureen Author says:

    Just found you recently, and I’m loving your videos and your recipes.
    Quick question: If using dry yeast for this bread instead of fresh, does the yeast still get dissolved in water, or does it go in with the dry ingredients, as rapid-rise yeast usually does?

    1. Ella-HomeCookingAdventure Author says:

      You can either dissolve it in the water or simply mix with the dry ingredients .. both will work just fine

  3. Giulia Author says:

    Fantastic!!! I tried it last month and it came out perfect!!!
    Can I use this recipe without the herbs and the olives to do a normal bread? (My brother doesn’t like olives)
    It won’t come out too dry, right?
    Thank you in advance…

  4. What is the purpose of the chili flakes?

    1. Ella-HomeCookingAdventure Author says:

      Hello KC

      There  purpose is to add more flavor. 

  5. Han Author says:

    The oven temp of 240*C – is that for a fan oven?

    1. Ella-HomeCookingAdventure Author says:

      Hi Han

      No, is for conventional oven.

  6. Man of la Book Author says:

    Great recipe, made it several times as it is my wife’s favorite.

  7. Sharon Author says:

    What happens if you don’t have the cast iron pan and lid? What can you substitute?

  8. Pat Author says:

    Hi how else can I make this bread as I don’t have a cast iron pan

  9. Sonia Author says:

    What kind of pot can you use if you don’t have a cast iron one

  10. My partner said this is the best bread I ever made. Thank you for the recipe! Can’t wait to try others on your website. 🙂 Best, Soo-Jin

  11. Ann Author says:

    I’ve had this recipe saved for several months. Made it today. First attempt at baking anything and it came out so beautifully. So delicious! Thanks for sharing and posting.

  12. divy Author says:

    I am trying this today, looks so delicious! I don’t have an iron cast, but i will try it on my pizza stone. Would bake it 30 minutes with steam and then another 20 minutes without. Do you think that’ll do? Same temperatures? Thanks in advance 🙂

  13. Wanda Author says:

    I had tried the Olive Bread tecipe. My husband and me loke it so much. Thanks for shring your recipe????

  14. Karin Author says:

    Hi, I tried this recipe yesterday. Followed it to the dot. But my bread was kind of rubbery inside, it wasn’t dry. And crust was already burned. And it also did not look as if it has rised too much after I put it in the oven.
    Can you please tell me what I did wrong?

  15. Great recipe!

  16. Mona Author says:

    Hi, I tried the same measurements using the same exact cup but the dough was very dry and nothing like yours. Would it be ok if I sued 3.5 cup instead of 4 cups of flour?

  17. Richard Moore says:

    5 stars
    Haven’t tried this recipe yet but will be doing it soon. It looks just like the bread we used to get at Panera bread, the Turku artichoke sandwich. But the company got on a health kick and quit making this type of bread! I so won’t eat there anymore! Glad I found this recipe and many thanks for sharing it. Look forward to trying it and your others. I will be using a cast iron Dutch oven to cook it in!

  18. 5 stars
    Hi, I’ve been making the Spanish olive bread for years. It’s a family favorite, and a “request ” as a holiday gift from friends. Would you change the baking timing if I wanted to make two smaller loaves out of the recipe?

    Thank you.

    1. Ella - Home Cooking Adventure Author says:

      Yes. Bake for 15 minutes with lid and then another 10-15 minutes without.

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