Olive Bread Recipe: A Perfectly Flavored and Soft Artisan Loaf
If you’re looking for a bread recipe that infuses your home with the aroma of freshly baked goodness, this olive bread is the perfect choice. Combining the rich flavors of green olives with the soft texture of a homemade loaf, this recipe is sure to become a favorite in your kitchen. Ideal for any occasion, this bread can be served as an accompaniment to your meals or enjoyed on its own with a drizzle of olive oil.
This olive bread recipe is inspired by traditional Italian methods but is simple enough to make at home with a few basic ingredients. The key to success lies in the fermentation process and the addition of olives, which contribute both flavor and texture to the bread.
Ingredients
The following ingredients are required for making this rich and flavorful olive bread:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 500g |
| Water | 320g |
| Fresh yeast | 15g |
| Malt or honey | 10g |
| Olive oil (corn or vegetable) | 30g |
| Salt | 15g |
| Green olives (pitted) | 200g |
| Fermentation dough | 100g |
Nutritional Information (Per Serving)
Since this recipe yields one loaf, the following nutritional values are approximate and are based on a single serving of bread:
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 45g |
| Protein | 5g |
| Fat | 4g |
| Fiber | 2g |
| Sodium | 240mg |
Instructions
Step 1: Preparing the Fermentation Dough
Start by preparing the fermentation dough (also known as biga). In a small bowl, crumble the fresh yeast and dissolve it in warm water (taken from the recipe’s total water amount). Add the Manitoba flour and salt, then mix them together to form a thick paste. Leave the dough to rise at room temperature until it doubles in size. This process typically takes around 1 hour.
Step 2: Mixing the Main Dough
While your fermentation dough is rising, prepare the main dough. In a separate large bowl, crumble the remaining fresh yeast and dissolve it in a small amount of warm water, along with the malt (or honey). Add the remaining water, ensuring the yeast is fully dissolved.
Next, pour the olive oil into the mixture, followed by the salt. Gradually add the Manitoba flour, stirring to combine all ingredients into a dough.
Step 3: Combining the Doughs
Once the fermentation dough has risen, gently incorporate it into the main dough. Begin mixing with a spatula or your hands, then continue kneading for about 10 minutes. You should have a smooth and slightly elastic dough. If the dough feels too sticky, sprinkle a small amount of flour around the edges of the bowl and knead until the dough is manageable.
After 10 minutes of kneading, switch to a dough hook (if using a stand mixer) and continue kneading for another 10 minutes. You’ll know the dough is ready when it starts to wrap around the hook. Occasionally stop to scrape down the sides of the bowl with a spatula to ensure the dough is evenly kneaded. This helps with the development of gluten.
Step 4: Adding the Olives
Once the dough has reached a smooth, elastic texture, fold in the green olives. Gently press the olives into the dough, making sure they’re evenly distributed. Before adding them, lightly blot the olives with a paper towel to remove excess moisture. This will help prevent the dough from becoming too wet. After the olives are incorporated, allow the dough to rest for a few minutes.
Step 5: Shaping the Dough
Place the dough on a lightly floured surface and work it briefly with your hands to shape it into a rough ball. Flatten the dough slightly, then roll it into an elongated shape, resembling a loaf or a filone. This will help give the bread its traditional rustic appearance.
Step 6: First Proofing
Place the shaped dough onto a baking sheet lined with parchment paper. To ensure proper proofing, place the tray in an oven that’s turned off, but with the oven light on. The warmth from the light will help the dough rise. Let the dough rise for approximately 1-2 hours, or until it has doubled in size.
Step 7: Preparing for Baking
Once the dough has risen adequately, it’s time to preheat the oven to 180°C (350°F). While the oven is heating, use a sharp knife to make shallow cuts in the top of the dough. These incisions should form a crisscross or diamond pattern, which will allow the bread to expand evenly during baking.
Step 8: Baking the Bread
Place the tray with the shaped dough into the preheated oven. Bake for approximately 40 minutes or until the bread has achieved a golden-brown color. The bread should sound hollow when tapped on the bottom, indicating it’s fully baked.
Step 9: Cooling and Serving
Once baked, remove the bread from the oven and allow it to cool on a wire rack. This will help the bread maintain its crisp crust. Allow the olive bread to cool completely before slicing.
Serve your freshly baked olive bread with your favorite dips, cheeses, or as an accompaniment to any meal. This bread pairs beautifully with Mediterranean dishes and is perfect for making sandwiches, too.
Tips for the Perfect Olive Bread
- Yeast Freshness: Always use fresh yeast for optimal results. If using dry yeast, adjust the quantity accordingly (typically one-third of the fresh yeast amount).
- Flour Choice: Manitoba flour is ideal for this recipe because it’s a high-protein flour that helps achieve the perfect bread texture. If you can’t find Manitoba flour, you can substitute it with strong bread flour.
- Olive Variations: While green olives are used in this recipe, you can also try Kalamata olives or a mix of different olive varieties for a unique twist on the flavor.
- Flavor Additions: Experiment by adding herbs like rosemary or thyme to the dough for added flavor. These herbs pair well with the olive taste and enhance the Mediterranean character of the bread.
This homemade olive bread is sure to impress your family and friends. It’s a simple yet flavorful bread that showcases the best of artisanal baking.
