{"id":33885,"date":"2024-05-20T16:13:05","date_gmt":"2024-05-20T10:43:05","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=33885"},"modified":"2025-03-11T16:44:13","modified_gmt":"2025-03-11T11:14:13","slug":"easy-olive-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-olive-bread\/","title":{"rendered":"Easy Olive Bread"},"content":{"rendered":"\n

Homemade olive bread<\/strong> is very moist, soft, rich-tasting, and has a lovely rustic look.\u00a0Because it requires no technique and just 7\u00a0basic\u00a0pantry ingredients (including water), it\u2019s\u00a0an easy recipe that even beginners can master.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

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 <\/strong>olive bread recipe is beginner-friendly<\/strong>, and if you\u2019ve never stepped into the world of making bread at home, this is where you should definitely <\/em>start.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Why you'll love olive bread?<\/h2>\n\n\n\n

Great for beginners: <\/strong>A basic bread recipe, whether you hand knead it (or use the stand mixer).<\/p>\n\n\n\n

Absolutely<\/strong> delicious<\/strong>: The olive oil and the\u00a0briny,\u00a0salty essence of olives seep into the dough and make the homemade bread so flavorful!<\/p>\n\n\n\n

Also very versatile:\u00a0<\/strong>Use the homemade olive bread recipe as a base and switch up the add-ons and toppings according to your taste.<\/p>\n\n\n\n

\"Easy<\/figure>\n\n\n\n

Recipe ingredients<\/h2>\n\n\n\n

Yeast<\/strong> 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!<\/p>\n\n\n\n

Water<\/strong> is my choice of liquid for this dairy-free bread. Use lukewarm water - not warm not cold - just slightly warm to the touch.<\/p>\n\n\n\n

Sugar and salt<\/strong> help balance the flavors.<\/p>\n\n\n\n

All-purpose flour <\/strong>makes for a great texture, but you can use bread\u00a0flour\u00a0or whole wheat flour for this homemade bread. The former will make a chewier bread and wholewheat will make a bit dense.<\/p>\n\n\n\n

Olive oil <\/strong>gives the loaf a wonderful, delicious fruity flavor.<\/p>\n\n\n\n

Olives<\/strong> Salty, briny olives<\/strong> take the flavor to \ud83d\udcaf 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!<\/p>\n\n\n\n

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  1. <\/li>\n<\/ol>\n\n\n\n
    \"Ingredients<\/figure>\n\n\n\n

    How to make easy olive bread?<\/h2>\n\n\n\n

    Step 1:<\/strong> 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.<\/p>\n\n\n\n

    Step 2:<\/strong> Add the oil, salt, and flour to the yeast mixture. Mix with a spatula.<\/p>\n\n\n\n

    Step 3:<\/strong> Knead, using the dough hook, on low speed for 10 minutes, until the dough is smooth and elastic.<\/p>\n\n\n\n

    Step 4:<\/strong> 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.<\/p>\n\n\n\n

    \"Steps<\/figure>\n\n\n\n

    Step 5:<\/strong> Sprinkle the olives on top of the dough and knead them into the dough gently and briefly.<\/p>\n\n\n\n

    \"Olives<\/figure>\n\n\n\n

    Step 6:<\/strong> 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.<\/p>\n\n\n\n

    Step 7:<\/strong> Punch down the dough and turn it out on a floured surface. Knead it briefly and gently again.\u00a0<\/p>\n\n\n\n

    Step 8:<\/strong>  Shape the dough into a smooth ball and place it on a parchment or silpat-lined baking sheet. <\/p>\n\n\n\n

    Step 9:<\/strong> 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.<\/p>\n\n\n\n

    \"1st<\/figure>\n\n\n\n

    Step 10:<\/strong> Preheat your oven to 250 C<\/strong>. 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<\/strong>. Bake the loaf for 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom.<\/p>\n\n\n\n

    \"slashed<\/figure>\n\n\n\n

    Step 11:<\/strong> Transfer the loaf to a wire rack and let it cool for at least an hour before slicing it.<\/p>\n\n\n\n

    \"Baked<\/figure>\n\n\n\n

    Pro tips<\/h2>\n\n\n\n