Description
Mediterranean sunshine sparkles through this rustic olive bread, bringing robust Mediterranean flavors to your kitchen. Crusty exterior and tender crumb invite warm memories of Greek islands, promising delicious comfort for curious bread enthusiasts.
Ingredients
Scale
Main Ingredients:
- 3.5 cups (440 g) all-purpose flour
- 1.5 cups (360 ml) warm water (110°F/43°C)
- 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
Seasoning and Flavoring Ingredients:
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
Leavening and Liquid Ingredients:
- 1 packet (2.25 teaspoons) active dry yeast
- 2 tablespoons olive oil
Instructions
- Activate the yeast by whisking it with warm water and sugar in a compact vessel. Allow the mixture to bloom and become effervescent for approximately 7-9 minutes.
- Create a flour foundation in a spacious mixing vessel, incorporating salt to enhance flavor profile. Gradually integrate the activated yeast and fruity olive oil, stirring until a cohesive, slightly tacky dough emerges.
- Gently fold briny chopped olives, aromatic rosemary, and earthy oregano into the developing dough. Transfer the mixture onto a lightly dusted work surface and knead vigorously for 10-12 minutes, developing gluten structure and achieving a smooth, resilient texture.
- Transfer the dough to a lightly oiled ceramic bowl, draping a pristine kitchen towel over the surface. Position in a draft-free, warmth-rich environment for approximately 90 minutes, allowing the dough to expand and develop complex flavors.
- Deflate the risen dough with a gentle punch, then meticulously shape into a rustic round or elegant oval form. Position the shaped loaf onto a parchment-lined baking sheet, ensuring ample breathing space.
- Cover the shaped loaf and permit a secondary fermentation for 40-50 minutes. Simultaneously, calibrate the oven temperature to a precise 400°F, creating an ideal baking environment.
- Slide the prepared loaf into the preheated oven, allowing intense heat to transform the dough. Bake until the exterior achieves a golden-brown complexion and emits a hollow percussion when tapped, approximately 35-40 minutes.
- Extract the bread and transfer to a wire cooling rack, permitting residual heat to complete the cooking process. Slice and serve when temperature stabilizes, revealing a tender, herb-infused interior.
Notes
- Choose kalamata or green olives for a bold, rich flavor that complements the bread’s herbal notes.
- Chop olives finely to distribute flavor evenly and prevent large chunks from disrupting the bread’s texture.
- For a gluten-free version, swap wheat flour with a high-quality gluten-free bread flour blend, adding xanthan gum for better structure.
- Reduce salt if using briny olives to prevent an overly salty result, as olives already contribute significant seasoning to the bread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snacks, Appetizer, Lunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg