Olive bread

Name: Olive bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 0
Ingredients: Manitoba flour 0.8 cup; Water 5 tbsp; Fresh brewer's yeast 0.1 oz; Fine salt ½ tsp; Manitoba flour 2.1 cups; Water 1 &frac13; cup; Malt 0.4 oz; Fresh brewer's yeast 0.5 oz; Corn oil 2 tbsp; Fine salt 2 tsp; Green olives pitted 1 cup

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205

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 205
Carbohydrates g 33
of which sugars g 1.1
Protein g 6.5
Fats g 5.2
of which saturated fat g 0.78
Fiber g 2
Sodium mg 476

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Makes: pieces
Cost: Low

PRESENTATION

Pane alle olive is that bread that really shines on an Italian table. Seriously good. Especially if you’re after something a bit more exciting than just plain old bread. This Italian olive bread—oh man—is a soft loaf packed with pieces of green olives. Every bite? A little tangy, full of flavor. Really, really good.

You’ll often see this bread at casual meals in Italy. It's like a little treat with friends. And the olives? They add this moist texture to the crumb and a savory punch, giving you so much more taste than a regular loaf. If you’re hunting for a great olive bread recipe, this one's a true winner. Really. It's easy and pairs well with all sorts of foods—cold cuts, cheese boards, or just a crispy slice on its own. Can't go wrong.

People sometimes serve it as an appetizer or use it to soak up some good olive oil and balsamic vinegar. Across various regions in Italy, you might spot slight variations on this homemade olive bread. Like, using black olives or tossing in a hint of rosemary for extra aroma. But the classic green olive version? A favorite, for sure.

What’s great is how this olive loaf recipe fits into any meal. Breakfast, lunch, or with a glass of wine in the evening. Seriously good. The crust gets a little golden when baked, while the inside stays tender and chewy from the olives. Folks love that it’s an easy olive bread to slice and share, offering something more special than typical bread. Plus, it pairs beautifully with fresh salads or a warm bowl of soup.

Whether you’re a fan of traditional Italian bread or want something more rustic and Mediterranean, bread with olives ticks all the boxes. It’s the kind of food that brings a touch of Italy to your table, no matter where you are. It's not just a side—it's an experience that connects you to the heart of Italian cuisine. Offering a simple yet delicious way to enjoy the Mediterranean flavors. Pretty much.

INGREDIENTS

205

Calories per serving

Ingredients for the pre-fermented dough: Manitoba flour 0.8 cup (100 g); Water 5 tbsp (75 g); Fresh brewer's yeast 0.1 oz (3 g); Fine salt ½ tsp (3 g)

for the dough: Manitoba flour 2.1 cups (500 g); Water 1 ⅓ cup (320 g); Malt 0.4 oz (10 g); Fresh brewer's yeast 0.5 oz (12 g); Corn oil 2 tbsp (30 g); Fine salt 2 tsp (12 g); Green olives 1 cup (200 g) - pitted

Preparation

How to prepare Olive bread

Start the preparation of the olive bread by making the pre-fermented dough. Place the crumbled yeast, lukewarm water 1, flour, and salt 2 in a small bowl: knead for a few seconds 3 and then cover the bowl with plastic wrap and let it rise for about 1.5 hours at room temperature.

The pre-fermented dough should double in volume 4. Meanwhile, crumble the brewer's yeast in a small bowl and dissolve it with a little lukewarm water (taken from the recipe's dose) along with the malt (or honey) 5; put the flour in the mixer bowl fitted with a paddle attachment, start it at speed 1, and add the yeast mixture 6

the remaining water, in which you have dissolved the salt and oil 7. Knead for about 10 minutes, add the pre-fermented dough, and when the mixture becomes homogeneous, remove the paddle, replace it with the dough hook, and continue kneading (another 10 minutes) until the dough wraps around it (you may need to add a little flour on the sides of the bowl). During the process, at least a couple of times, stop the machine and use a spatula to clean the sides of the bowl and flip the dough. One minute before finishing kneading, add the roughly chopped olives (8-9) and pat them with absorbent paper.

Place the dough on a lightly floured work surface 10, work it for a few seconds to give it a spherical shape 11, then flatten it slightly, roll it up on itself to give it a long shape (like a loaf), and then let it rise in the turned-off oven with the light on, on a baking tray lined with parchment paper until it doubles in volume. Before baking the olive bread in the preheated oven at 356°F for at least 40 minutes, make diamond-shaped cuts (not too deep) on the surface with a smooth, very thin, and sharp knife 12. When the surface of the olive bread is nicely golden, take it out of the oven and let it cool on a rack.

Storage

Store the olive bread at room temperature, closed in a plastic or paper bag, for about 4-5 days.

This bread can be frozen once cooked; when ready to serve, let it thaw in the refrigerator and warm it up in the oven for a couple of minutes.

For the translation of some texts, artificial intelligence tools may have been used.

Olive bread

PRESENTATION

INGREDIENTS

How to prepare Olive bread

Storage

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