Easy Olive Bread
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!
Servings: 10 Slices
Calories: 223kcal
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: 1Slice | Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 394mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 41IU | Calcium: 11mg | Iron: 2mg