How to Make Mediterranean Black Olive Bread - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked bread, and when it's infused with the rich and savory flavors of the Mediterranean, it becomes downright irresistible. This Mediterranean Black Olive Bread recipe takes traditional bread-making to a whole new level, combining the beloved olive oil and black olives of the region with a soft and fluffy bread base.

Whether you're a seasoned bread baker or a novice in the kitchen, this recipe is sure to please. The simple ingredients an...

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Ingredients

  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • ½ cup chopped black olives
  • 3 tablespoons olive oil
  • 1 ¼ cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal

Information

  • Servings: 15
  • Yield: 1 - round loaf

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead 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.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
  • Nutrition

    138 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 197mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 4g
    • Calcium: 9mg
    • Iron: 2mg
    • Potassium: 39mg