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Rustic Olive Bread

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Olive Bread Recipe

I was trying to recreate a bread I had tasted at my sisters house after she’d taken a trip to her local farmers market.

What I recall was a delicious loaf that had an over the top olive oil flavor and that had a texture that was light and airy but left your fingers needing a napkin (or a good licking) to cleanse them of all that delicious olive oil that was left behind…..Hardly a bad thing 😉

Here’s the recipe I came up with but it fell slightly short of the oily finger syndrome.

It did, however, have a wonderfully fragrant and fruity olive taste that made for some really wicked tasting slices AND bread crumbs with the few slices I managed to hide from the family (oh yeah, I SO did that)!


Prep time: 15 minutes     Proof time: 1 hour 20 minutes      Bake time: 40 minutes

1 cup warm water (110-115 degrees)
2 1/2 teaspoons active dry yeast
2 teaspoons granulated sugar
1 teaspoon salt
1/2 cup extra virgin olive oil
5 cups all-purpose flour
1 cup pimento-stuffed green olives, roughly chopped (feel free to use whatever kind of olives you prefer)
olive oil spray

-In a small bowl, mix together the warm water, yeast, and sugar. Allow it to sit for 5 minutes until the mixture gets foamy.
-Stir the salt and olive oil into the yeast mixture.
-Add the yeast and olive oil mixture into the bowl of a stand mixer (or large bowl),  and using the dough hook (or wooden spoon) add in the flour 1 cup at a time, stirring (kneading) after each addition.
-Once the dough no longer sticks to the sides of the bowl and has formed a ball, add in the chopped olives and knead (stir) an additional few minutes until the olives are incorporated evenly throughout the dough.
-Turn the dough out onto a lightly floured surface.
-Spray the inside of the bowl with olive oil spray and return the dough ball to the bowl.
-Spray the top of the dough ball with a little more olive oil spray and cover the bowl with plastic wrap.
-Allow the dough to rise in a warm place in your kitchen for approximately 1 hour, or until the dough has doubled.
-Punch the dough down to deflate and carefully turn the dough out onto a parchment-lined baking sheet, which gives it the lovely round rustic shape without any hassle.
-Allow the dough to rise again in a warm, draft-free spot for another 20 minutes.
-Using a sharp serrated knife, slice a 1/2″ deep cross on the top of the loaf.
-Bake the bread in a preheated 425-degree oven for about 30-40 minutes or until the bread is golden brown and sounds hollow when tapped.
-Allow the bread to cool and then slice and serve.
*To make breadcrumbs, hide several slices (but maybe that’s just me, LOL) and cover them loosely, allowing them to dry out (on the countertop or in the fridge) for at least a day or two. Using a food processor, process the dried slices until you have breadcrumbs with a consistency you like. These breadcrumbs are simply delicious for breading chicken or pork.


I hope you’ve enjoyed this recipe and will visit me again soon in my Kudos Kitchen ~ Where food and art collide on a regular basis 😉

Until we bake again,


Cher Rockwell

Friday 6th of September 2013

That bread sounds really tasty, Renee!