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Bread
Bread Machine Olive Bread
10
minutes
minutes
45
minutes
minutes
Dough Making and Resting Time:
2
hours
hours
15
minutes
minutes
3
hours
hours
10
minutes
minutes
Servings:
12
slices
Author:
Alpa Jain
Olive bread is a flavorful, delicious, and aromatic bread. It is served with dips, spreads, soups, and stews. The dough is made using a bread machine and the bread is baked in the dutch oven. Checkout how to make olive rosemary bread at home.
Equipment
Bread Machine
Dutch Oven
Ingredients
Wet ingredients
▢
1
cup
Water
(warm)
Dry ingredients
▢
3 ½
cup
Bread flour
(
420 grams
, or all-purpose flour)
▢
1
teaspoon
Rosemary
(dried)
▢
¾
teaspoon
Salt
▢
2 ¼
teaspoon
Instant Yeast
(
7 grams
, or bread machine yeast)
Add-ins
▢
1
cup
Olives
(kalamata, sliced)
Instructions
Making olive bread dough in the bread machine
Place all the wet and dry ingredients (except olives) in the bread machine pan in the order recommended by the bread machine manufacturer.
Select and start the dough cycle.
Add the olives when the machine beeps for add-ins. (Or add them to the nut dispenser before the cycle starts)
Optionally, add 1-2 tablespoon more bread flour as the olives will make the dough more wet. But it is okay to skip it.
Remove the dough after the dough cycle is complete.
Shaping the dough
On a lightly floured surface knead the dough into a ball.
Final rise
Line a Dutch oven with parchment paper and place the dough ball on it.
Cover the Dutch oven with the lid and allow the dough to rise for about 45 minutes until it doubles in volume.
Baking the olive bread
Preheat the oven to 450 °F
Score the dough with a sharp knife and then cover the lid.
Place the Dutch oven with the dough in the oven and bake covered for 25 minutes at 400 °F.
Bake the bread uncovered for 25 minutes at 400 °F.
Take the bread out and place it on a cooling rack.
Once the bread is completely cooled down, slice it with a serrated knife or an electric knife.
Notes
The olive bread can also be directly baked in the
bread machine
. Use the French bread cycle for crusty bread.
It is best to weigh the flour using a
food scale
for the best and most consistent results.
The dough can also be kneaded in a
stand mixer
and then proved in the
instant pot
or oven for about 1 hour before shaping.
Check out this post for detailed instructions on
how to knead dough in stand mixer and proof it in the instant pot
.
Follow the remaining steps starting from "shaping the dough"
Recipe makes
1.5 lb. bread
. To make 1 lb. bread change servings to 8 and for 2 lb. bread, change servings to 16.
Nutrition
Serving:
1
slice
|
Calories:
155
kcal
(8%)
|
Carbohydrates:
28
g
(9%)
|
Protein:
5
g
(10%)
|
Fat:
2
g
(3%)
|
Saturated Fat:
0.3
g
(2%)
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Sodium:
324
mg
(14%)
|
Potassium:
63
mg
(2%)
|
Fiber:
2
g
(8%)
|
Sugar:
0.2
g
|
Vitamin A:
45
IU
(1%)
|
Vitamin C:
0.01
mg
|
Calcium:
13
mg
(1%)
|
Iron:
0.4
mg
(2%)