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Home > Recipes > Breads

Published: May 20, 2024 · Last Updated On: Mar 11, 2025 by Natasha Minocha

Easy Olive Bread

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Jump to Recipe Print Recipe

Homemade olive bread is very moist, soft, rich-tasting, and has a lovely rustic look. Because it requires no technique and just 7 basic pantry ingredients (including water), it’s an easy recipe that even beginners can master.

Easy Olive Bread

Olive bread is perfect for those who love the idea of homemade bread but feel that kneading, shaping, and proofing are too much for them. This easy olive bread recipe is beginner-friendly, and if you’ve never stepped into the world of making bread at home, this is where you should definitely start.

Jump to:
  • Why you'll love olive bread?
  • Recipe ingredients
  • How to make easy olive bread?
  • Pro tips
  • Variations
  • How to serve?
  • FAQs
  • More bread recipes
  • Video
  • 📖 Recipe

Why you'll love olive bread?

Great for beginners: A basic bread recipe, whether you hand knead it (or use the stand mixer).

Absolutely delicious: The olive oil and the briny, salty essence of olives seep into the dough and make the homemade bread so flavorful!

Also very versatile: Use the homemade olive bread recipe as a base and switch up the add-ons and toppings according to your taste.

Easy Olive Bread

Recipe ingredients

Yeast helps the loaf rise. You can use dried active yeast or instant. I always like to activate the yeast in water before adding other ingredients to ensure that the yeast is active and will help the bread rise beautifully!

Water is my choice of liquid for this dairy-free bread. Use lukewarm water - not warm not cold - just slightly warm to the touch.

Sugar and salt help balance the flavors.

All-purpose flour makes for a great texture, but you can use bread flour or whole wheat flour for this homemade bread. The former will make a chewier bread and wholewheat will make a bit dense.

Olive oil gives the loaf a wonderful, delicious fruity flavor.

Olives Salty, briny olives take the flavor to 💯 Use whatever kind you have on hand, though Kalamata olives would be the best. I used green olives stuffed with pimentos and the bread was amazing!

Ingredients for olive bread

How to make easy olive bread?

Step 1: In the bowl of a stand mixer, dissolve yeast and sugar in lukewarm water. Set aside for 5-10 minutes until the mixture is bubbly and frothy.

Step 2: Add the oil, salt, and flour to the yeast mixture. Mix with a spatula.

Step 3: Knead, using the dough hook, on low speed for 10 minutes, until the dough is smooth and elastic.

Step 4: If using your hands - Flour your work surface well, and turn out the dough onto it. Knead it till it is smooth and elastic, for about 12 minutes.

Steps for kneading the dough for olive bread

Step 5: Sprinkle the olives on top of the dough and knead them into the dough gently and briefly.

Olives on top of the dough for olive bread

Step 6: Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough proof in a warm, draft-free spot for 1-1.5 hours or until it doubles.

Step 7: Punch down the dough and turn it out on a floured surface. Knead it briefly and gently again. 

Step 8:  Shape the dough into a smooth ball and place it on a parchment or silpat-lined baking sheet. 

Step 9: Cover the loaf loosely with a damp kitchen towel. Let it rise in a draft-free spot for 30-40 minutes until double in size.

1st and 2nd proofing for olive bread

Step 10: Preheat your oven to 250 C. Make a slash with a sharp knife or bread lame on the loaf. Put the tray in the oven and lower the heat to 220C. Bake the loaf for 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom.

slashed olive bread dough

Step 11: Transfer the loaf to a wire rack and let it cool for at least an hour before slicing it.

Baked olive bread

Pro tips

  • First, use a very sharp knife, bread lame, or blade to score the bread.
  • Make the cut in one stroke and confidently (even if you’re doing it for the first time, fake the confidence. Trust me).
  • After scoring, spray the easy olive bread dough with water. It gives the loaf a good oven spring, a lovely sheen to the crust, and makes it crunchy.
  • If you love a soft crust (like me), cover the dough with a slightly damp kitchen towel as soon as it comes out of the oven.
  • Finally, the best homemade olive bread needs to cool completely before you slice. I like to give it a 2 to 3-hour rest, but an hour or two will also do.
Easy Olive Bread

Variations

The best part about homemade bread with olives? There are endless ways you can top it. Kalamata olives, with their salty bite, are the traditional olive bread ingredient. I didn’t have them, so I used green olives stuffed with pimento, and they were lovely. I’d say use whatever olives are easily available to you:

  • Pitted plain green or black olives
  • Stuffed olives

Or try a different topping:

  • Walnuts or pine nuts to make it nutty
  • Chopped rosemary for rosemary olive bread
  • Cheesy olive bread with cheddar, feta, or Asiago cheese and olives
Easy Olive Bread

How to serve?

Warm and crusty, olive bread loaf is the kind you can serve plain or:

  • With some good-quality olive oil
  • A mixture of balsamic vinegar and olive oil
  • Maybe a small salad to feel like a domestic goddess!
  • Or with dips like gochujang mayo, creamy whipped feta, or tzatziki.
  • You can toast it and smear it with butter or use it for making a sandwich or bruschetta.
  • Serve it alongside a creamy soup.
olive bread with olive oil for dipping

FAQs

Which yeast to use for olive bread?

Dried-active, or instant, both types of yeast will work in this Moroccan olive bread recipe. Just remember to bloom it before you add other ingredients. If the yeast expands and bubbles, it is active and good to use.

How to store the bread?

It stays flavorful and moist for 3 to 4 days in the refrigerator, wrapped in cling wrap, or an air-tight container.

Can you freeze olive bread?

Yes, you can. Slice it. Wrap it well and freeze for up to 2 months.

Easy Olive Bread

More bread recipes

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    Super Easy No-Knead Focaccia
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    Easy Challah Bread

Video

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this olive bread as much as we do!

📖 Recipe

Easy Olive Bread

Easy Olive Bread

Natasha Minocha
This easy homemade olive bread is very moist, soft, rich-tasting, and has a lovely rustic look. It’s an easy recipe that even beginners can master!
No ratings yet
Print Recipe Pin Recipe
Prep Time 2 hours hrs 30 minutes mins
Cook Time 40 minutes mins
Resting Time 1 hour hr
Course Bread, Side Dish
Cuisine World
Servings 10 Slices
Calories 223 kcal

Ingredients
 
 

  • 2.5 tsp Dried active yeast
  • 1 tsp Sugar
  • 1 cup Water, lukewarm
  • 3 cups All-purpose flour
  • 1 tsp Salt
  • 2.7 ounces Olive oil
  • 3/4 cup Olives, pitted and coarsely chopped

Instructions
 

  • In the bowl of your stand mixer, dissolve yeast and sugar with the lukewarm water. Let stand for 5-10 minutes until foamy.
  • Add the oil, salt, and flour to the yeast mixture. Mix with a spatula until a rough ball forms.
  • Using the dough hook, knead for 10 minutes on low speed until the dough is smooth and elastic.
  • Sprinkle the olives on top of the dough and knead them into the dough gently and briefly. 
  • Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough to rise in a warm, draft-free spot for 1- 1.5 hours or until it doubles.
  • Punch down the dough and turn it out on a floured surface. Knead it briefly and gently again. 
  • Shape the dough into a smooth ball and place it on a parchment or silpat-lined baking sheet.
  • Cover the loaf loosely with a kitchen towel and let it rise in a draft-free spot for 30-40 minutes or until it doubles in size.
  • Preheat your oven to 250 C. Make a slash with a sharp knife on the loaf.
    Put the tray in the oven and lower the heat to 220 C.
    Bake the loaf for 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
  • Transfer to a wire rack and let cool for at least an hour before slicing the bread. Enjoy!

Nutrition

Serving: 1SliceCalories: 223kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 394mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 41IUCalcium: 11mgIron: 2mg
Tried this recipe?Let us know how it was!

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