Easy Olive Bread Recipe — Homemade & Delicious
Few things in life rival the smell of freshly baked bread wafting through your kitchen. Add the deep, briny richness of olives, a hint of rosemary, and a golden, crackly crust — and you have something truly special. This easy olive bread recipe is designed for home bakers of all skill levels. Whether you are a seasoned bread enthusiast or a curious beginner, this recipe will guide you step by step to a beautiful, flavorful loaf.
Why You Will Love This Olive Bread
Olive bread has been a staple of Mediterranean kitchens for centuries, and for good reason. The olives add a savory depth that transforms a simple dough into something extraordinary. Here is why this recipe stands out:
- Simple ingredients — no complicated techniques or hard-to-find items
- Incredibly versatile — serve it alongside soups, salads, or charcuterie boards
- Perfectly textured — crispy on the outside, soft and moist on the inside
- Naturally flavorful — olives and herbs do all the heavy lifting
Ingredients You Will Need
This recipe makes one medium-sized loaf and uses pantry-friendly staples. Here is what to gather before you start:
- 400g bread flour (or all-purpose flour)
- 7g instant yeast (one standard sachet)
- 1 teaspoon fine sea salt
- 1 teaspoon sugar
- 250ml warm water
- 2 tablespoons extra virgin olive oil
- 150g pitted mixed olives, roughly chopped (black and green)
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- Optional: a handful of sun-dried tomatoes for extra richness
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy. This tells you the yeast is active and ready to work.
Step 2: Mix the Dough
In a large mixing bowl, whisk together the flour and salt. Create a well in the centre and pour in the yeast mixture along with the olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
Step 3: Knead Until Smooth
Knead the dough for about 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky. If the dough feels too sticky, add flour one tablespoon at a time. Good kneading is the foundation of a great crumb structure, so don't rush this step.
Step 4: First Rise
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
Step 5: Fold in the Olives
Punch down the dough gently to release the gas. Flatten it out on your work surface and scatter the chopped olives, fresh rosemary, and dried oregano evenly over the top. Fold the dough over itself several times to incorporate the mix-ins evenly throughout.
Step 6: Shape and Second Rise
Shape the dough into a round boule or an oval loaf. Place it on a baking sheet lined with parchment paper, or in a lightly greased loaf tin. Cover again and let it rise for another 30 to 45 minutes.
Step 7: Score and Bake
Preheat your oven to 220°C (200°C fan / 425°F). Using a sharp knife or bread lame, score the top of the loaf with a few diagonal slashes — this helps the bread expand beautifully as it bakes. Brush the surface lightly with olive oil and sprinkle with a pinch of coarse sea salt.
Bake for 25 to 30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack and allow to cool for at least 20 minutes before slicing — if you can resist!
Tips for Perfect Olive Bread Every Time
- Pat your olives dry before adding them to the dough. Excess moisture can make the dough too wet and affect the texture.
- Use a Dutch oven for an even crustier result — bake covered for the first 20 minutes, then uncover for the final 10 minutes.
- Don't skip the second rise — it helps develop a lighter, airier crumb.
- Room temperature matters — if your kitchen is cold, place the covered dough in an oven with just the light on for a warmer proving environment.
Flavour Variations to Try
Once you have mastered the base recipe, the world is your oyster. Here are some delicious twists to experiment with:
- Feta and olive — fold in crumbled feta cheese for a salty, creamy contrast
- Olive and walnut — add a handful of roughly chopped walnuts for extra texture
- Spicy olive — mix in a pinch of chilli flakes and a tablespoon of capers
- Herb-heavy version — increase the rosemary and add fresh thyme and basil
How to Serve Olive Bread
This bread is incredibly versatile. Slice it thickly and serve warm alongside a rich tomato soup, a bowl of hummus, or a generous cheese board. It also makes an excellent base for bruschetta — simply toast slices and top with fresh tomatoes, garlic, and a drizzle of extra virgin olive oil.
If you enjoy gifting homemade food, a beautifully wrapped loaf of this olive bread makes a wonderful present. Pair it with a selection of artisan chocolates from My Schoko World — My Schoko World offers a gorgeous range of premium chocolate selections that complement the savoury notes of the bread perfectly.
Storage and Freezing
Olive bread is best enjoyed on the day it is baked, but it keeps well wrapped in a clean cloth or beeswax wrap at room temperature for up to 2 days. For longer storage, slice the cooled loaf and freeze the slices in a zip-lock bag for up to 3 months. Toast directly from frozen for a quick and satisfying snack.
A Note on Quality Ingredients
The flavour of this bread rises and falls on the quality of your olives and herbs. Choose good-quality, plump olives — preferably from a deli counter rather than a jar — and use fresh rosemary where possible. The same applies to your flour: a strong bread flour with a higher protein content will give you a chewier, more satisfying crumb.
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