Olive bread is a crusty vegan loaf dotted with kalamata olives. This simple white bread recipe is easy to make and delicious with soup or in a sandwich. Dip each slice into olive oil to make an incredible Mediterranean appetizer!
- 4 1/4 cups bread flour (500g)
- 3 teaspoons fast-action yeast (10g)
- 2 teaspoons salt (10g)
- 3 tablespoons extra virgin olive oil (45 ml)
- 1 1/3 cup room temperature water (325 ml)
- 1 cup Greek kalamata olives, pitted and halved (162g)
Making the Dough (25 min + 1 hr proving)
- Pour the flour into a bowl and add the salt and yeast on opposite sides of the bowl. Dump in the olive oil and half the water, then start mixing with your hand. Gradually add more liquid as you mix to form a slightly sticky dough. Keep mixing until all the flour is picked up from the bowl.
- Turn it onto a floured surface and knead for 10-15 minutes, until the dough is quite smooth, stretchy, and no longer sticks to the work surface.
- Use the windowpane test to see if the dough is kneaded enough. Break off a sizeable lump and stretch it as thin as you can to form a windowpane. If it is translucent without tearing, it’s kneaded enough; if it rips, knead for a minute more, then check again.
- Shape into a ball, place in an oiled bowl, and cover tightly with plastic wrap. Put in a warm place and let it prove until at least doubled in size, about 1 hour.
Shaping the Olive Bread (15 min + 30 min proving)
- Turn out the dough onto a lightly floured surface and punch it down all over to knock out the gas pockets.
- Pile about half of the kalamata olives on the dough, then fold the dough over the olives. Knead to evenly distribute the olives, adding flour as needed. Add the remaining olives.
- Roughly flatten the dough into a circle, then fold the edges of the circle into the middle to create a ball. Pinch all the ends together firmly, then turn the loaf seam side down. Cup your hands around the loaf and gently turn it around to smooth the shape.
- Generously flour a banneton (special cane basket), or grease and flour a large mixing bowl if you don’t own a banneton. Place the loaf upside down (seam side up) in the banneton or bowl, cover with a linen cover or tea towel and let prove until the loaf springs back quickly to the touch, about 30 minutes.
- About 10 minutes before the dough is proved, preheat the oven to 425 F.
Baking the Loaf (30 min baking + cooling)
- Turn out the proved loaf onto a baking stone or cookie sheet. Don’t worry if it deflates a little; it should spring back up in the oven.
- Cut a slash on top with a baker’s lame (razor blade) or a very sharp serrated knife.
- Bake at 425 F for 35 minutes, until it is well browned and has an internal temperature of at least 190 F.
- Let the bread cool completely on a wire cooling rack before slicing and serving, about 1 hour. This allows the loaf to finish cooking through.
- Always use bread flour. Its higher protein content will give you a high-rising fluffy bread.
- Use the windowpane test as in the instructions above to see if the dough is properly kneaded.
- Slow rising bread? Create a warm place by putting the dough in a cold oven and putting a pan of boiling water on the shelf beneath.
- Using a baking stone? Put the stone in the oven while the oven is preheating to help the crust crisp nicely.
- Let the bread cool completely before slicing to prevent a doughy, gummy bread.
- Category: Bread
- Method: Baked
- Cuisine: Greek
Keywords: kalamata olive, olive bread recipe