Black Olive Bread

    2 hours 45 minutes

    You can vary the flavour of this bread with your choice of olive and you can also try adding a few cloves of finely chopped garlic for a garlic bread version.

    169 people made this

    Serves: 15 

    • 440g bread flour
    • 2 teaspoons dried active yeast
    • 2 tablespoons caster sugar
    • 1 teaspoon salt
    • 2/3 cup (90g) chopped black olives
    • 2 tablespoons olive oil
    • 1 1/4 cups (300ml) warm water (45 C)
    • 1 tablespoon polenta

    Preparation:2hours  ›  Cook:45min  ›  Ready in:2hours45min 

    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.
    2. Set aside, and let rise about 45 minutes, until it doubles in size.
    3. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
    4. Round the dough on kneading board. Place upside down in a bowl lined with a well floured towel. Let rise until double in size.
    5. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 250 degrees C.
    6. Gently turn loaf out onto a baking tray that has been lightly oiled and dusted with polenta.
    7. Bake loaf in preheated oven for 15 minutes. Reduce heat to 190 degrees C, continue to bake for 30 minutes or until done.

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    Reviews in English (158)


    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


    Something else. TAKE NOTICE BEFORE FOLLOWING THE DIRECTIONS VERBATIM: 15 minutes on the bottom rack at 260 degrees blackened (ie. *burned*) the top of this bread. After all the work and time I invested in preparing this loaf, I was very disappointed to have it ruined by the author's cooking instructions. Reading some of the other comments, I would have to agree that 225 degrees instead of 260 is the way to go. The inside of the bread was extremely delicious and I will be baking this one again soon. Thank you for the recipe, I'm sure you didn't mean to burn my bread.  -  14 Jul 2008


    Used different ingredients. Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given it away to friends. It seems to be their favourite of all the breads I bake. Everyone loves the crispness of the crust combined with the tender inner bread. The last loaf I added Parmesan cheese. Gorgeous!  -  14 Jul 2008