Olive Bread

Olive Bread

Watch the video for this recipe:

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 bread recipe, I am sure you will be as delighted as we were.


Related Posts:

Caramelized Onion Bread
Potato Bread
Easy Sourdough Bread - Vermont Bread



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  • Makes 1 round bread
  • 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 1/2 tsp (3g) chili flakes
  • Fresh thyme leaves
  • 25g fresh yeast (or 2 1/4 tsp active dry yeast)
  • 1 1/2 cups (360ml) 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.
Olive Bread-1
Nutrition facts Whole Bread - Calories:2,086, Fat:22.5g, Saturated Fat: 3.2g, Carbohydrates:404.6g, Sugar:1.8g, Fiber: 25.1g, Protein:63.3g, Cholesterol: 0mg, Calories from Fat 202, Sodium 3989mg, Potassium 1096mg, Vitamin A 16%, Vitamin C 13%, Calcium 31%, Iron 195%, Nutrition Grade B, daily percent values are based on a 2000 calorie diet
On May 31, 2016 at 03:20 am, erum noor said...
anti u r grate u r my love :) :*
On September 28, 2016 at 08:32 pm, Maureen said...
Hi-- 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? Thanks!

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

On December 26, 2016 at 08:26 am, Giulia said...
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...
On January 15, 2018 at 09:37 am, KC said...
What is the purpose of the chili flakes?

Hello KC

There  purpose is to add more flavor. 

On April 06, 2018 at 08:03 pm, Han said...
Hi The oven temp of 240*C - is that for a fan oven?

Hi Han

No, is for conventional oven.

On December 01, 2018 at 03:42 pm, Man of la Book said...
Great recipe, made it several times as it is my wife's favorite.
On September 28, 2019 at 10:55 am, S said...
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
On June 12, 2020 at 05:34 am, Wanda said...
I had tried the Olive Bread tecipe. My husband and me loke it so much. Thanks for shring your recipe????
On July 18, 2020 at 05:45 am, Karin said...
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?
On July 19, 2020 at 08:51 am, D said...
Great recipe!
On August 07, 2020 at 12:39 pm, Mona said...
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?

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