Easy Homemade Crunchy Olive Bread Loaf

This is the sort of bread that can serve as a starter alongside dips and spreads, a side for soups and stews, or a welcome addition to a lunch or dinner table. It is also a handy recipe for anyone who wants to bake bread at home without turning the kitchen into a full-time bakery. All you need are flour, yeast, water, salt, olive oil, and olives.

What Is Olive Bread?

Olive bread is a rustic bread made by incorporating olives into a basic yeast dough. Depending on the recipe and region, it can be prepared with different types of olives, herbs, garlic, and cheese.

This bread is adaptable, as rosemary, thyme, garlic, chilli flakes, or sun-dried tomatoes can all be used to create different versions.

Pro Tips for the Best Olive Bread

• Too much flour can make the dough heavier and drier than intended. For the most reliable result, weigh the flour with a kitchen scale rather than relying entirely on cup measurements.
• The olives are one of the main flavour ingredients, so this is not the place to use a variety you dislike. Green, black, Kalamata or mixed olives can all work, provided they are properly prepared.
• Excess liquid can make the dough unnecessarily wet. Drain the olives thoroughly before adding them, especially if they have been stored in brine.

Frequently Asked Questions

Do I have to use pitted olives?

Pitted olives are strongly recommended because they make the bread much easier and safer to eat. If your olives contain stones, remove them completely before chopping and adding them to the dough.

Why does my dough feel sticky?

This dough contains a relatively generous amount of water, so some stickiness is normal. Avoid adding large amounts of extra flour simply because the dough doesn't feel like firm pastry. Use a lightly floured surface and hands when shaping, and work with the dough gently.

Can I add garlic to this recipe?

Garlic can be used to give the loaf an extra savory kick. Finely chopped fresh garlic or a small amount of roasted garlic can work well. Keep the quantity controlled because garlic becomes quite noticeable once baked.

Why is my olive bread not crunchy?

A soft crust can happen for several reasons, including an oven that wasn't fully preheated, excess moisture, or storing the bread while it is still warm. Make sure the oven reaches 220°C/428°F and avoid covering the freshly baked loaf immediately, as trapped steam can soften the crust.

How to Store Any Leftovers

Once the bread has cooled, store it at room temperature in a bread bag, paper bag, or suitable airtight container for short-term storage. Enjoy the bread within a couple of days and if the crust loses some of its crunch, reheating it in the oven can help freshen them up. For longer storage, freezing is the better option.

How to Make Olive Bread

Step 1

Step 1

Add the flour, yeast, and water to a bowl and mix with a spatula until a rough dough forms.  Cover the bowl with a clean cloth and leave the dough to rest for 15 minutes.

Add the flour, yeast, and water to a bowl and mix with a spatula until a rough dough forms.  Cover the bowl with a clean cloth and leave the dough to rest for 15 minutes.

Step 2

Step 2

After the 15-minute rest, add the salt and olive oil. Then add the olives, cover the bowl with cling film and let the dough rise for 90 minutes.

After the 15-minute rest, add the salt and olive oil. Then add the olives, cover the bowl with cling film and let the dough rise for 90 minutes.

Step 3

Step 3

After the dough has finished rising, lightly flour your working surface and knead the dough for a few minutes, working gently until you can shape it into a loaf.

After the dough has finished rising, lightly flour your working surface and knead the dough for a few minutes, working gently until you can shape it into a loaf.

Step 4

Step 4

Line a baking tray with parchment paper and bake in a preheated oven at 220°C/428°F for 30 minutes.

Line a baking tray with parchment paper and bake in a preheated oven at 220°C/428°F for 30 minutes.

Step 5

Step 5

Once baked, remove the loaf from the oven and let it cool before slicing.

Once baked, remove the loaf from the oven and let it cool before slicing.