Introducing a medley of Mediterranean flavors with every bite. This olive-infused bread combines the brininess of green and black olives with a rich, golden crust. Perfect for antipasto or alongside your favorite pasta.
This recipe comes from my cooking while living in the south of France, in a little but beautiful town called Aix-en-Provence, this bread is so perfect it can be a meal by itself. I hope you enjoy it as much as I do.
Quick Facts:
- Preparation time: 2 hours 30 minutes
- Cook time: 40 minutes
- Total time: 3 hours 10 minutes
- Servings: Serves 4
- Difficulty: Medium
- Dietary notes: Vegan, Dairy-free
Ingredients:
- 17.5 ounces all-purpose flour
- 5 ounces pitted green and black olives (you can use both in equal parts)
- 1.5 tablespoon active dry yeast
- 3 tablespoon olive oil (plus more for brushing)
- 1.5 tablespoon salt
- 3 tablespoon lukewarm water
Bread with Green and Black Olives
Ingredients
- 1.5 tablespoon active yeast
- 3 tablespoon olive oil
- 1.5 tablespoon salt
- 3 tablespoon lukewarm water
- 17.5 ounces flour
- 5 ounces pitted green or black olives or both in equal parts
Instructions
- Mix the yeast with a little warm water. In a bowl pour the flour and salt to and gradually mix the yeast with the fingers until the dough comes away from the bottom of the bowl. Knead for 5 minutes, then let the dough rest for 15 minutes.
- Meanwhile chop the olives and then knead into the dough by hand until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Prepare the plate, grease with olive oil spread the dough on the table and form a long or round loaf, brush with olive oil. Let stand 30 minutes and again and bake at 220° C or 430° F for about 40 minutes.
- Cool on a wire rack.
Notes
Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.
Nutrition
PS.: You should count besides the preparation and cooking time, the time for the dough rising! an important step in this recipe.
Notes:
- Using a pan of water in the oven creates steam, ensuring a crispy, golden crust.
- Cooling on a wire rack prevents the bread's bottom from becoming soggy due to accumulating steam.
Tips and Tricks:
- Olive Selection: For a more robust flavor, consider using olives marinated with herbs or spices.
- Testing for Doneness: Use the traditional tapping method. If the bottom of the bread sounds hollow, it's done.
This bread encapsulates the heart and soul of Mediterranean flavors. The salty burst of olives embedded within a fluffy crumb makes it perfect for any occasion.
Explore our collection of French recipes to keep your ovens warm.
Cook with love, eat with joy!
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