This French Olive Bread recipe features a delicious crust, filled with black olives with a softer texture.Perfect with soups, stews, platters, or on its own.
Keyword Olive Bread
Prep Time 15minutes
Cook Time 16minutes
Dough resting time 1hour15minutes
Total Time 1hour46minutes
Author Muna Kenny
1 ¼cupall-purpose flour
1 ⅛teaspoondry active yeast
¼cup+ 2 tablespoon chopped black olives
In half-cup warm water add the sugar and yeast, stir to dissolve.
In a bowl, sift the flour with salt.
Add the yeast mixture, and oil to the flour and knead until smooth for 10 minutes by hand With a stand mixer it will take lesser time.
Place the olives on a kitchen towel and cover it with another layer of kitchen towel. Press down gently just to remove some of the moisture from the olives. Add it to the dough, and knead just to combine.
The dough might get sticky now, so keep on dusting your hand with flour and knead until the dough is no more sticky and smooth.
Cover the dough and let it rest for 1 hour and 15 minutes in a warm place.
Punch the dough to take out all the air. Roll the dough into a 13” long log.
Place the log on a baking sheet, cover it, and let it rise again for 40 minutes. Make a few cuts into the dough.
Bake the bread in a pre-heated oven 200C/400F, bake the loaf for 16 minutes, and then let it cool on a cooling rack.
Although this bread is made using either all-purpose flour or bread flour, you can replace ¼ cup of all-purpose flour with whole wheat flour.
Make sure to remove as much moisture as you can from the olives.
Do not use minced olives, or the dough will turn soggy.
Use regular oil or olive oil in the recipe.
This post was first published in 2016 and is now updated with more information.