More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Mediterranean Black Olive Bread

SUBMITTED BY: MARBALET PHOTO BY: JEN M.D.

"You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

RECIPE RATING:

Read Reviews (47)

Review/Rate This Recipe

Original recipe yield 1 - round loaf

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

DIRECTIONS

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. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

ADVERTISE WITH US

REVIEWS

Reviewed on Jun. 29, 2006 by TUNISIANSWIFE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

TUNISIANSWIFE
Jun. 29, 2006

this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first w/1tbsp sugar then added all but the salt. added that w/2nd cup of flour so as not to kill the yeast. I did have to use more flour but used A-P. It rose beautifully each time. Added 1 1/2 tsp. garlic powder, and 1 tsp. italian seasoning. Used both black and Tunisian green olives from the family orchard. Makes for a beautiful presentation. Left the olives in larger pieces. Very rustic looking. Baked at 475 for the first 15 min. then down to 400 for the remainder. The steamed oven made for a beautiful crispy crust but the bread itself was so soft and tender. The addition of spices and garlic only added to the loaf but did not detract from the olives. Use good olives from a specialty store or olive bar at the local supermarket. I'm afraid canned olives would not fair too well in this recipe other than lending eye-appeal. Don't be afraid to try this recipe. Just prepare the rest of your meal in between risings. The most tedious part was getting all the olive away from the pits! Thanks again.

Was this review helpful? [ YES ]
13 users found this review helpful

this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first... MORE

Reviewed on Aug. 30, 2003 by MAGGIE MCGUIRE

Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given... MORE

Reviewed on Aug. 24, 2004 by Navy_Mommy

I have had Olive bread several times at restuarants and I love it. I was nervous to try... MORE

Reviewed on Jan. 16, 2007 by LADYJAYPEE

This is such a GREAT bread! I proofed the yeast separately in the warm water & 1T of the... MORE

Reviewed on Jun. 20, 2007 by manwithabook

TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 500... MORE

Reviewed on Dec. 15, 2004 by KEEBLER11

HI TO ALL. WOW. I JUST MADE THIS BREAD AND IT IS THE ABSOLUTE BEST BREAD I HAVE MADE IN A... MORE

Reviewed on Jan. 7, 2003 by PREDOZER

This was my first attempt at "artisan" style bread, it was easy, and didn't take too long. At... MORE

Reviewed on Nov. 17, 2005 by Loraine D.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Loraine D.
Nov. 17, 2005

Hi all! Thx for this recipe Holly! I am in search of the "secret recipe" of bakery olive bread, which is so expensive! For a "first-time" bread-baker, this was a great recipe! Did all mixing/kneading by hand. I used whole-wheat flour, which may have contributed to the "heaviness", but I did not see "bread flour" in store. I used Kalamata olives (unrinsed). I, like others, found that it darkened too quickly at the high oven temp. suggested, so I will start at 400F for 15 min. and 325-350F for remainder of time, next time I make one round loaf. I will try making a donut-shaped loaf with further temp. adjustments, to facilitate even cooking and give me more crust!(Mine was a bit moist inside when crust was over-done!) The texture/grain was perfect! Taste was a bit "yeasty"-(Probably my fault-my pkg. of dry yeast was 2.25 tsp. instead of 2 tsp...Oops! So, make sure you check!) But, this was SO EASY to throw together with plenty of bench flour on hand; a good work-out, too! I will make this again with some more creativity. Just love the idea of putting half & half olives/sun-dried tomatoes! A few herbs too! I am also anxious to use this dough for home-made, gourmet pizza! Will be AMAZING! ENJOY!

Was this review helpful? [ YES ]
3 users found this review helpful

Hi all! Thx for this recipe Holly! I am in search of the "secret recipe" of bakery olive... MORE

Reviewed on Jan. 21, 2005 by DLBYRNES

I have made this for several parties. Each time I do a little something different. My... MORE

Reviewed on Apr. 7, 2003 by CRISPYSTUFF

YUMMY! thanks for this great recipe. It's the best bread I've made so far (I know this... MORE

MORE MEMBER REVIEWS