My 3 Favorite Olive Bread Recipes
Olive bread is a delicious addition to any meal, no matter what the season.
Pair it with hearty winter soups or light summer salads.
Additionally, you can slice it up for sandwiches with a little added touch of flavor that will make weekday lunches something to anticipate.
Since many of my favorite recipes make multiple loaves, the ideal bread maker for this type of bread will be one that either allows you to make multiple loaves or in which you can customize the time and temperature of the baking cycle to meet your needs.
A quick scan of bread maker reviews should provide you with a good starting point for purchasing the right machine for you.
3 Surprisingly Delightful Olive Bread Recipes
- 3 c all purpose flour
- 2 packets active, dry yeast
- 1 tsp salt
- 1 cup chopped olives of your choice
- 3 tbsp olive oil
- 1 1/3 cup warm water
- 1 tbsp cornmeal (for bottom of baking pan)
Mix together flour, yeast, salt, olives, sugar, oil, and water. Knead on a floured board until smooth or about between five and ten minutes.
Allow it to rise until doubled in size-for approximately one hour.
Punch the dough down and knead again as before.
Allow it to rise four an additional thirty minutes.
Then, round your dough and place in your baking pan, allowing to double in size again.
Bake for thirty minutes at 500 degrees F for 15 minutes, then reduce the heat to 375 and complete baking for 30 minutes.
The best bread maker for this recipe will offer you some options about the humidity of the baking process.
When this recipe is made in a traditional oven, a bowl of water is placed on the bottom rack during baking.
This helps to create the crackly, delicious crust on the outside of the bread without drying the inside too much.
Conduct research, reading the bread maker reviews of various models before you purchase one for your own kitchen.
Easy Olive Bread
- 3 c all purpose flour
- 3 packets dry, active yeast
- 1 1/4 c rye flour
- 1 tbsp dry rosemary, crushed
- 2 c rough-chopped Kalamata olives
- 1 c warm water
- 1 tbsp olive oil
- 1 tsp salt
Put all the ingredients, except the olives in your bread machine in the order recommended by the manufacturer.
Select the dough setting and check it periodically, ensuring that it forms an elastic mass.
After the dough cycle is complete, turn it out onto a floured board and knead, incorporating your chopped olives.
Round the dough and cover with a clean towel, resting it for thirty minutes.
Slash the top at a diagonal, to allow for expansion.
Return it to the machine and bake at 400 degrees for 25 minutes, until golden brown.
All Wrapped Up Olive Bread
- 3 cups all purpose flour
- 2 cups chopped, pitted olives of your choice
- 1 packet active, dry yeast
- 1 1/2 cups cool water
Mix flour, yeast, and olives together in a large ceramic or glass bowl, then add the water.
Mix until it all comes together as a very wet dough.
(Hint: Your clean hand is the best tool for this.) Cover, and allow it to ferment in a warm, dark place for 18 hours.
Scrape the bubbly dough onto a well-floured surface and fold it together several times.
Form it into a ball-it doesn’t need to be pretty! Then, place the ball seam-side down on a clean tea towel sprinkled with flour and cornmeal.
Allow this to proof for another 2 hours.
Bake in a 500-degree machine for 50 minutes.
Allow it to cool fully on a wire rack before slicing it.
The best bread maker for this recipe is going to allow you to customize the humidity, and adjust the temperature or time as needed.
PS: The last time I tried this recipe was on my Zojirushi BB-PAC20 Virtuoso bread maker. It may be one of the more bread makers. But judging from the quality of the bread that it is able to churn out, I don’t have much complain about it.