Salty olives add a depth of flavor to this rustic bread recipe!
The wonderful people over at Bob’s Red Mill were kind enough to sponsor this Easy Rustic Olive Bread recipe. I love supporting local companies!
What is there to say about bread? I find homemade bread to be wonderfully luxuriant, which is funny because it is such a simple thing to make, and a humble staple in our diet.
My friend Sandra dedicates special time to bread-baking every week, when she rolls up her sleeves and engages in some therapeutic kneading. I’m a little lazier than she is, so I like to use my trusty stand mixer.
However you go about baking your bread, the important thing is to share it with others! I adore this kalamata olive bread recipe and can’t wait to bake a fresh loaf for our friends and family on Easter.
Want to know how to make olive bread that is delicious? Well, okay, then. Just as good bread makes a meal, good flour is what makes the bread! I love baking with Bob’s Red Mill products, and for this recipe I used their Organic All-Purpose Flour.
I love that I can always achieve the perfect texture using this flour – consistency is key!!
I spent some time perfecting this olive loaf recipe for you, which meant that I had several loaves of this bread to eat my way through over the past few days.
If, for some reason, you have extra bread to use up, I highly recommend warming the bread and smothering it with butter, toasting it and smearing it with cream cheese, or turning it into croutons for an easy panzanella (bread salad).
I like to store my bread by placing it on a small cutting board, then wrapping the bread and the board loosely in a large flour sack towel. This keeps the bread from drying out while still allowing enough air to pass through to prevent the bread from molding. See the link below if you need to order one.
More ideas with Bob’s Red Mill products:
- Homemade tortillas made with Masa Harina
- Vegetarian Enchilada Casserole with Bulgur (instead of meat!)
- Herb & Honey Loaf with Artisan Bread Flour
Here’s the Recipe!
- 1 1/2 teaspoons instant yeast
- 2 3/4 cup all-purpose flour
- 1 cup lukewarm water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons olive oil
- 1/2 cup pitted, chopped Kalamata olives
- Combine the first six ingredients in the bowl of a stand mixer. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast.
- Fold in the olives. Attach the dough hook and knead on medium for 5 minutes. Sprinkle in a bit more flour as needed if the dough won't release from the sides of the bowl.
- Transfer the kneaded dough to an oiled bowl, cover, and allow to rise for 60 minutes in a warm place.
- Punch the dough down, then transfer to a parchment-lined baking sheet. Use your hands to shape it into a loaf. Allow to rise for another 60 minutes.
- Preheat your oven to 400 degrees Fahrenheit and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a serrated knife to make three shallow cuts across the top.
- Place the baking sheet containing the dough on the middle rack of the preheated oven. Toss a half cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes.
- Let cool completely on a wire rack before slicing.
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Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 150 Total Fat 3g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 149mg Carbohydrates 27g Fiber 1g Sugar 0g Protein 4g
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