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Olive Bread in a Dutch Oven with Parchment from Overhead.
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4.88 from 8 votes

Olive Bread

Olive Bread is a savory, artisan-styled bread with a golden crust, olives, parmesan, and asiago cheese, with a hint of garlic. Each bite is a delightful combination of textures and flavors, perfect for a variety of occasions! It can be enjoyed with a simple pat of butter, served as a side, or used for a delicious gourmet sandwich!
Prep Time20 minutes
Cook Time45 minutes
Rising/Resting Time19 hours
Total Time20 hours 5 minutes
Course: Side Dish, Snack
Keyword: Olive Bread
Servings: 12 slices
Calories: 183kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon rapid-rise yeast
  • 1 ½ cups (375 g) water, room temperature
  • ½ cup (45 g) Castelvetrano olives, pitted, roughly chopped
  • ½ cup (45 g) kalamata olives, pitted, roughly chopped
  • ¼ cup (25 g) parmesan cheese, grated
  • ¼ cup (25 g) asiago cheese, grated
  • 1 teaspoon garlic, minced

Instructions

  • In a large mixing bowl, combine flour, salt, and yeast. Whisk together until combined.
  • Add water and mix until combined.
  • Fold in the olives, parmesan, asiago, and garlic.
  • Pour the mixture into a clean, greased bowl and cover with plastic.
  • Let the dough rise at room temperature for 18 hours. The dough should be doubled in size. (See notes for alternative rising times*.)
  • When ready, place the dough onto a floured piece of parchment paper. Shape it into a ball by stretching and folding the dough over. Spray the dough with nonstick cooking spray before covering it with plastic. Let it rest for 30 minutes.
  • Using a very sharp knife (like a paring knife or bread lame), score the top of the loaf with an “x”.
  • Place a Dutch oven (I used a 4 quart) into a cold oven. Preheat the oven and pot to 450°F.
  • Once preheated, carefully transfer the dough with the parchment paper to the hot Dutch oven. Cover and bake for 30 minutes.
  • Uncover and continue to bake for 15 minutes, or until golden brown on top.
  • Carefully remove the loaf from the Dutch oven and allow to cool for 30 minutes before slicing and serving.

Video

Notes

*For a shorter rise time, you could let the dough rise for just 3 hours. However, the crumb may be tighter, and the flavor not be as developed, but it is still delicious. You can absolutely do a shorter rising time, just be aware that it may look different in appearance and have a little less flavor.

Nutrition

Serving: 1slice | Calories: 183kcal