Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Olive Bread

GDH Olive Bread

We had friends over the other night and I thought it would be fun to bake some bread to go with the pasta dish I was serving.  I turned to ‘The World Encyclopedia of Bread and Bread Making’ (by Christine Ingram and Jennie Shapter)  to find a great recipe for an Italian bread to go with our Italian meal.  There I found a wonderful recipe for olive bread.  Seeing where “L” love olives so incredibly much, this was a no brainer.  I had to try this recipe!

One of the first things I noticed with this recipe is it had me doing the yeast completely opposite how I have always done it in the past.  Everything that I have ever made with dry yeast has me putting the yeast into the lukewarm water first and then adding to the flour.  This recipe, as you’ll see below, has you putting the yeast in with the flour mixture and then adding the lukewarm water.

Olive Bread

  • 2 1/2 cups unbleached white bread flour
  • 1/2 cup wholemeal bread flour
  • 1/4 oz easy-blend dry yeast
  • 1/2 tsp kosher salt
  • 1 cup lukewarm water
  • 1 Tbs extra virgin olive oil, plus extra for brushing
  • 1 cup pitted black and/or green olives, coarsely chopped.  (I used kalamata olives)

Mix the flours, yeast and salt together in a large bowl and make a well in the center.

Add the water and oil to the center of the flour and mix to a soft dough.  Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.  Place in a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for an hour or until doubled in bulk.

Turn out on to a lightly floured surface and knock back.  Flatten out and sprinkle over the olives.  Fold up and knead to distribute the olives.  Leave to rest for 5 minutes, then shape into an oval loaf.  Place on the prepared baking sheet.

Make 6 deep cuts in the top of the loaf, and gently push the sections over.  Cover with a tea towel and leave to rise in a warm place for 3o-45 minutes, or until doubled in size.

Olive Bread

Meanwhile, preheat the oven to 400 degrees and lightly grease a baking sheet or stone.  Once doubled, brush the bread with olive oil and bake for 35 minutes or until golden brown.  Transfer to a wire rack to cool.

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17 comments on “Elegant and Affordable: Olive Bread

  1. Cloches & Lavender
    July 27, 2012

    This sounds so good. I would eat that whole loaf.

    Cynthia

    • Beyond The Green Door
      July 27, 2012

      Yeah, it was really hard not to! But we are happy that we didn’t, cause then we got to have it two days in a row!

  2. Alicia Jaybird
    July 27, 2012

    Oh my goodness, this looks amazing! I love the picture in the basket. Want to ship some of this over to me? 🙂
    Does it hold up well? It looks like it could be a great loaf for a picnic or travel, but not if it’s too crumbly inside.

    • Beyond The Green Door
      July 27, 2012

      I think it would hold up very well on a picnic, etc. It is just dense enough not to crumble easily.

      As for shipping some over…. hmmm, perhaps not going to ship well coming from the Texas heat. 😉 Raincheck?

  3. Pingback: Beyond The Green Door

  4. I love olive bread and that loaf looks wonderful!

  5. Pingback: Olive Bread « Beyond The Green Door | ClubEvoo

  6. Leslie Chapman
    July 27, 2012

    Olive bread is my favourite. Yours looks fantastic!

  7. unwind cooking
    July 30, 2012

    Looks fantastic. Have never made bread from scratch but this recipe is going in my recipe box to make one day.

    • Beyond The Green Door
      July 30, 2012

      Ya know, bread from scratch really isn’t that difficult. Looks more intimidating the first time than it really is 😉 I think you’ll enjoy it!

  8. Christina
    August 4, 2012

    Nothing beats homemade bread! I bet this olive bread was delicious! 🙂

    • Beyond The Green Door
      August 4, 2012

      It was! We’re going to make more bread tomorrow and I’m trying to decide if I should make more olive bread or a different variety!

  9. Pingback: Setting the Right Atmosphere for Dinner Guests « Green Door Hospitality

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