Green Olive Loaf Bread is a delicious savory bread you can easily make at home! The bursts of earthiness and the hint of salt in every slice will wake your tastebuds and keep you reaching for another!
Soft bread with bits of green olives in it --- really, no need to serve anything else.
But if you want to, they’re excellent for appetizers. Serve this green olive bread with cured meat or just your favorite extra-virgin olive oil for dipping.
My favorite way of enjoying them?
I use green olive bread for making sandwiches --- load them up with roasted vegetables like eggplant and bell peppers.
CHECK OUT THESE POSTS FOR MORE EASY BREAD RECIPES TO MAKE AT HOME!
- Flour - I typically use a combination of all-purpose and bread flour in equal quantity for a softer, more fluffy bread with olives.
- Yeast - I always use active dry yeast for this olive loaf recipe.
- Green olives - make sure you rinse and drain them before chopping.
- Olive oil - extra virgin olive oil would be excellent for this olive loaf recipe.
- Herb and seasoning - honey, salt, and dried thyme to balance the flavor.
To start with your green olive loaf bread, mix yeast with one and a half cups of warm water, then set aside.
Place the flour, dried thyme, and salt in a stand mixer bowl.
Mix, then once the yeast is ready, pour it into the bowl as well.
Add honey and olive oil.
Mix all the ingredients until you get a smooth dough.
Place it into an oiled bowl.
Cover with a kitchen cloth and set aside until it doubles in size (about ninety minutes).
Remove the dough from the bowl and divide it into two portions.
Use a rolling pin to spread it into an 11-inch by 12-inch size.
Sprinkle half of the chopped green olives.
Roll the green olive bread dough back into a ball.
Place it on top of a baking tray lined with parchment paper --- handle the dough gently to avoid squeezing the olives.
Cover with a kitchen towel and set aside for at least forty-five minutes.
Repeat the same process with the other portion of the dough.
Preheat your oven to 200°C (375°F).
Brush greeen olive loaves with water, and sprinkle more dried thyme, if desired.
Place the tray in the oven for thirty to thirty-five minutes or until they turn golden brown.
Set your green olive loaf bread aside for about twenty minutes to cool --- then serve!
- The green olive bread dough should be soft and slightly sticky, but if you feel it’s too wet, do not hesitate to add more flour --- one tablespoon at a time.
For reference, I typically add about four tablespoons of bread flour.
- Rub your hands with olive oil for easier handling of the sticky dough.
- When rolling the dough, you can either sprinkle flour on your countertop or do what I did --- use parchment paper under for easier turning while rolling them.
- Molasses. It’s an excellent substitute for honey.
- Other kinds of olives. Feel free to use your favorite olives (kalamata, manzanilla, etc.); just remember to rinse them first.
- Shape. If you prefer a longer green olive loaf, roll the dough gently after sprinkling the olives, then fold the ends to close them.
So how about it? Try this green olive loaf bread as an appetizer this weekend, and let me know what you think!
OR YOU CAN GET MORE IDEAS FROM THIS LIST OF EASY APPETIZERS!
Green Olive Loaf Bread Recipe
- Mixing bowls
- Measuring cups
- Measuring spoons
- Baking tray
- Parchment paper/Baking paper
- 2 & 1/4 teaspoons active dry yeast
- 1 & 1/2 cups water, warm
- 250 grams all-purpose flour (about 8.8 ounces or 1 & 1/2 cups)
- 250 grams bread flour (about 8.8 ounces or 1 & 1/2 cups)
- 1/2 teaspoon salt
- 1 tablespoon dried thyme (plus more for sprinkling)
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 cup green olives, pitted, rinsed, drained and chopped into think bits
- Start by mixing yeast with warm water, then set aside until ready.
- Combine flour, salt, and dried thyme in a stand mixer bowl --- or a regular bowl if kneading manually.
- Once the yeast is foamy, add it to the bowl, followed by olive oil and honey.
- Mix and knead until you get a soft (but sticky) dough.
- Place it in an oiled bowl and cover with a kitchen cloth; set aside until it doubles.
- Remove the dough from the bowl and split it into two portions.
- Place it on a countertop and use a rolling pin to expand one portion --- about 11x12-inch in size.
- Distribute half of the chopped olives on top.
- Form it back into a ball --- handle it lightly to avoid smashing the olives.
- Place in a tray with parchment, cover, then set aside until puffy (about 45 mins).
- Repeat with the remaining portion of the dough.
- Preheat oven to 200°C (375°F).
- Use a pastry brush to brush the green olive loaves with water, and sprinkle more dried thyme (if desired).
- Place them in the oven for 30 to 35 minutes or until they turn golden in color.
- Set aside for at least 20 minutes to cool.
- Serve and slice your green olive loaf bread --- enjoy!
- Rub your hands with a bit of olive oil for easier handling of the sticky dough for bread with green olives.
- See the ‘Helpful Notes’ section above for more tips.