Mediterranean Olive Tapenade Bread Recipe

Introduction

Embark on a culinary journey that transports your palate to the sun-drenched Mediterranean coasts with this exquisite Olive Tapenade Bread, a creation brought to you exclusively by Love With Recipes. This bread is not just a simple loaf; it is an experience infused with the rich, savory flavors of olive tapenade—an iconic Mediterranean condiment—wrapped in a soft, airy, and aromatic bread. The addition of hearty grains like farro flour and Manitoba flour ensures a light yet substantial crumb, perfect to accommodate the flavorful filling and crunchy seeds on top. Whether served as an appetizer, side dish, or a snack on its own, this bread promises to elevate any occasion with its complex taste profile, inviting you into a world of bold flavors and satisfying textures.

Time

Total preparation and baking time: Approximately 4 hours and 30 minutes

• Active preparation: 1 hour 30 minutes
• First rise: 2 hours
• Second rise: 1 hour
• Baking: 35 minutes

Needed Equipment

• Large mixing bowls (at least 2)
• Sieve or fine mesh strainer
• Kitchen scale for precise ingredient measurement
• Measuring spoons and cups
• Bench scraper or dough cutter
• Wooden spoon or dough hook (if using a stand mixer)
• Clean work surface or pastry mat
• Rolling pin
• Baking sheet or loaf pan
• Parchment paper
• Pastry brush or silicone brush for oiling
• Oven mitts
• Wire cooling rack
• Olive pitter (or alternative method for pitting olives)
• Small bowl for water (to create steam during baking)
• Thermometer (optional, for oven temperature accuracy)

Tags

bread, Mediterranean, savory, olive tapenade, baked goods, no-knead, artisan, homemade, crusty, flavorful

Serving Size

This recipe yields approximately 10 slices, suitable for sharing as an appetizer or part of a meal. Each slice offers a balanced portion of flavor and texture, ideal for individual servings or paired with accompaniments.

Difficulty Level

Intermediate: Requires some understanding of bread dough handling, proofing, and shaping techniques, but accessible to home bakers with basic baking experience.

Allergen Information

Dietary Preference

Vegetarian, can be adapted to vegan by substituting olive tapenade with a vegan-friendly variety, and ensuring no dairy or eggs are used in other preparations.

Course

Bread, Appetizer, Snack

Cuisine

Mediterranean, European

Ingredients

Instructions

1. Prepare the Dough

Begin by meticulously measuring all dry ingredients. Sift the Manitoba flour into a large, spacious mixing bowl to ensure an even distribution and to aerate the flour, which promotes better gluten development. Add the farro flour, malt, and dry yeast to the bowl. Using a whisk or spoon, thoroughly combine these dry components to ensure that the yeast and malt are evenly dispersed throughout the flour mixture. This step is crucial because uneven distribution of yeast can lead to inconsistent rising and texture in your bread.

2. Incorporate Water and Form the Dough

Gradually pour the lukewarm water into the dry mixture while stirring with a wooden spoon or a dough hook attached to a stand mixer. The water should be at a temperature of approximately 38°C (100°F) to activate the yeast properly without killing it. Stir continuously to incorporate the water evenly, creating a shaggy dough. As the mixture begins to come together, transfer it onto a lightly floured or oiled work surface. Using a bench scraper, knead the dough by folding, pushing, and stretching until it begins to smooth out. The dough will be sticky initially, but with proper kneading, it will become elastic, soft, and slightly tacky but not overly sticky. This process typically takes about 10 minutes by hand. For best results, perform the kneading with rhythmic, firm presses, pressing down and folding the dough over itself, which develops the gluten structure necessary for a good rise and chewy texture.

3. First Rising

Lightly oil a large mixing bowl with a neutral oil such as vegetable or olive oil to prevent sticking. Place the kneaded dough into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel to maintain humidity and prevent the surface of the dough from drying out. Position the bowl in a warm, draft-free environment—an oven with just the oven light on or a proofing box if available. Allow the dough to rise for approximately 2 hours or until it doubles in volume. This initial fermentation allows the gluten to develop fully and the yeast to produce carbon dioxide, which creates the airy structure characteristic of good bread.

4. Prepare the Olives

While the dough undergoes its first rise, prepare the Taggiasca olives by carefully removing pits with an olive pitter. If you do not have an olive pitter, you can carefully cut the olives lengthwise with a small sharp knife or use a toothpick to extract the pits. Once pitted, set the olives aside. You may choose to chop some of the olives finely if you prefer a more dispersed flavor, but for this recipe, whole pitted olives provide a delightful burst of flavor and texture in each bite.

5. Shape the Dough

Once the dough has doubled in size, gently punch it down to expel excess gas. Transfer the dough onto a well-floured or oiled work surface. Using your hands or a rolling pin, shape the dough into a rectangle approximately 15–16 cm wide. Carefully fold the longer sides inward, then fold the shorter sides, creating a compact square or rectangle. Roll the dough from one of the long sides to form a log, ensuring the olives are evenly distributed within the roll. Seal the edges by pinching or pressing gently to prevent the filling from escaping during baking. This shaping technique ensures the olive tapenade remains integrated within the bread, providing a consistent flavor throughout.

6. Forming the Loaf and Second Rising

Place the shaped dough onto a parchment-lined baking sheet or into a loaf pan. Lightly brush the surface with olive oil to promote browning and to help the seeds adhere. Sprinkle the black sesame seeds and sunflower seeds evenly over the top, pressing them gently into the surface to ensure they stick. Cover the loaf loosely with plastic wrap or a damp towel and allow it to rise again for about 1 hour. During this second fermentation, the dough will expand further, becoming slightly puffy, which will contribute to a lighter crumb after baking.

7. Baking Process

Preheat the oven to 250°C (482°F). To create a steam environment that fosters a crisp crust, place a heatproof bowl filled with water at the bottom of the oven during preheating. Once the oven reaches temperature, carefully transfer the loaf to the center rack and bake for 25 minutes. The initial high heat and steam will help develop a shiny, golden, and crispy crust. After this period, carefully remove the bowl of water to prevent excess moisture and reduce the oven temperature to 200°C (392°F). Continue baking for an additional 10 minutes to ensure the loaf is thoroughly cooked and crusty. To test doneness, tap the bottom of the loaf; it should sound hollow. If you prefer an extra-crispy crust, flip the loaf upside down and bake for an additional 5 minutes, which helps achieve an even, golden color on all sides.

8. Cooling and Serving

Once baked, transfer the bread to a wire cooling rack and allow it to cool completely before slicing. Cooling prevents the residual steam from softening the crust and ensures the bread maintains its structure. Slice the bread with a serrated knife to preserve the crumb integrity. Serve slices warm or at room temperature, paired with a variety of Mediterranean-inspired accompaniments such as hummus, cheese, or fresh vegetables. The flavor profile of the olive tapenade combined with the crunchy seed topping and aromatic bread makes it a versatile choice for any meal or gathering.

Preparation Tips

• Use high-quality extra virgin olive oil for both the dough and topping to maximize flavor.
• Ensure water temperature is optimal for yeast activation, around 38°C (100°F).
• Do not rush the rising times; patience allows for better gluten development and flavor complexity.
• If the dough feels too sticky during kneading, dust lightly with additional Manitoba flour, but avoid adding too much to preserve the dough’s hydration.
• Experiment with different seed toppings such as chopped pistachios or pine nuts for variation.
• For a more pronounced olive flavor, fold chopped olives into the dough before the final shaping.

Nutritional Information

Tips and Tricks

• For an extra flavor boost, brush the loaf with a mixture of olive oil and herbs such as rosemary or thyme before baking.
• Use a baking stone or steel for even heat distribution and a superior crust.
• If you prefer a softer crust, reduce the baking time slightly or cover the loaf with foil during the last minutes.
• To store, keep the bread wrapped in a cloth or airtight container at room temperature for up to 2 days. For longer storage, freeze slices and reheat as needed.
• Reheat slices in a toaster or oven for a fresh-baked texture.

Add-ons

• Fresh herbs such as basil or oregano can be added into the dough for additional aroma.
• Incorporate crumbled feta or goat cheese for extra creaminess and flavor.
• Add chopped sundried tomatoes for intensified Mediterranean flair.

Side Dishes

• Serve with a Greek salad for a light, refreshing meal.
• Pair with hummus, baba ganoush, or tzatziki for dipping.
• Complement with roasted vegetables or grilled seafood for a complete Mediterranean feast.

Improvements

• Use a sourdough starter instead of commercial yeast for richer flavor and better digestibility.
• Experiment with whole wheat or spelt flour for a more rustic, fiber-rich loaf.
• Add a touch of honey or agave syrup to the dough for subtle sweetness and enhanced browning.

Save and Store

Wrap cooled bread tightly in plastic wrap or store in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to 5 days. To extend shelf life, freeze slices individually in a zip-top bag, then reheat in the oven or toaster for a fresh taste.

FAQ

Can I make this bread vegan?

Yes, substitute the malt with a teaspoon of sugar and ensure the olive tapenade is vegan-friendly. Avoid adding any dairy or animal-derived ingredients.

Can I use other types of olives?

Absolutely. While Taggiasca olives are recommended for their delicate flavor, you can experiment with Kalamata, Gaeta, or green olives, adjusting the salt content accordingly.

Is it necessary to use Manitoba flour?

Manitoba flour provides high gluten content, essential for good rise and chewy texture. However, if unavailable, bread flour can be a suitable substitute.

Conclusion

This Olive Tapenade Bread exemplifies the art of Mediterranean baking—rich, flavorful, and satisfying. Its layers of savory tapenade, crunchy seeds, and airy crumb make it a versatile addition to any table. The process, while requiring patience and attention to detail, rewards the home baker with a stunning, delicious loaf that’s perfect for sharing. Remember to experiment with variations and incorporate your favorite herbs or fillings to make it uniquely yours. For more inspiring recipes and tips, visit Love With Recipes, where culinary creativity meets wholesome home baking.

References

• “Olive Tapenade: A Classic Mediterranean Spread,” The Olive Oil Source, 2022.
• “The Science of Bread Making,” Baker’s Journal, 2021.