Mediterranean black olive bread

    2 hours 45 min

    You can vary the flavour of this bread with your choice of olive - so try Kalamata today and Niçoise next week!

    213 people made this

    Serves: 15 

    • 14 oz bread flour
    • 1 dessertspoon dried active baking yeast
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 75g (3 oz) chopped black olives
    • 3 tablespoons olive oil
    • 375ml (10 fl oz) warm water (45 C)
    • 1 tablespoon polenta

    Prep:2hr  ›  Cook:45min  ›  Ready in:2hr45min 

    1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil and water. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.
    2. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
    3. Round the dough on kneading board. Place upside down in a bowl lined with a well floured towel. Let rise until double in size.
    4. While the bread is rising for the third time, put a tin of water in the bottom of the oven. Preheat oven to 250 C / Gas mark 10.
    5. Gently turn loaf out onto a baking tray that has been lightly oiled and dusted with polenta.
    6. Bake loaf at 250 C / Gas mark 10 for 15 minutes. Reduce heat to 190 C / Gas mark 5. Bake for 30 more minutes, or until done.

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    Reviews in English (157)


    I don't understand how this recipe gets good reviews. The ratio of flour to water is nearly 1:1. It's made worse by the fact that there is water in the olives. This seemed like it couldn't possibly make a workable dough, and I was right- it really doesn't. The resulting dough (kneaded by breadmaker) was like a liquid- pourable even! I just don't see how this could ever be made into bread. I had to add like 100g extra flour to make it into dough.  -  27 May 2010


    Altered ingredient amounts. This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the sugar. I subbed 3T of the flour for 3T of vital wheat gluten flour for better rising results. Once the yeast was well-bloomed, I put it in the bowl of my stand mixer with the remaining ingredients to mix & knead it. I used kalamata olives and then copied reviewer, Tunisianswife, and added 1.5 tsp garlic powder & 1tsp Italian seasoning to the dough. These additions sent the bread over the top! Along with the pan of water in the oven, I also misted the loaf and the oven with water every three minutes for the first 10 minutes. This bread is so fragrant with the olives & spices, tastes wonderful, & has a great texture. Holly, thank you SO much!  -  14 Jul 2008


    I have had Olive bread several times at restuarants and I love it. I was nervous to try making it though afraid it would be difficult. It is very simple. I didn't really change anything other than completing the initial step with a mixer. If you do this, I would recommend leaving the olives in very large pieces. Mine were in tiny bits by the time I baked the bread. I used Kalamata olives as that is what I have always had before, but I think I will try making with other types as Kalamata's are very expensive and difficult to find where I live.  -  14 Jul 2008