I have so many wonderful readers, and this Olive Bread was sent to me from Tara. I always get so excited when you all send a recipe in for me to try, especially when it’s something I’ve never made before. I love olives and bread so I knew this would be a hit. We were having pasta for dinner so I made this to go along with it, and a salad. This bread does take a little time being that it rises three times so make sure you factor that it when making it. The end result is a nice crunchy crust with a soft chewy inside with subtle hints of spices. Tara did say you can add more of the spices if you’d like, however we have younger kids so I stuck to what she recommended. It was a delicious dinner and I’m so happy that I was introduced to this Olive Bread recipe. Thanks so much Tara!
- 1 Tbsp. honey
- 2 tsp. dry active yeast
- 1 1/2 C warm water or milk
- 1/2 C onion, chopped
- 1/2 tsp. red chili flakes
- 1 Tbsp. garlic powder
- 1 Tbsp. Italian seasoning
- 10-12 large green olives, chopped or sliced
- 1/4 C extra virgin olive oil
- 1 1/2 C bread flour
- dash of salt
- additional flour if needed
- In a large metal bowl, add the honey; on top of that add the dry yeast.
- Stir in the warm water (or milk) until the yeast is dissolved; let sit for about 5 minutes.
- Add in the onion, chili flakes, garlic powder, Italian seasoning, olives, and olive oil; stir to combine.
- Add the flour and salt; stir again.
- Add additional flour to make a wet dough, like mashed potato consistency.
- Spray another bowl with oil and place dough into it, cover and allow to rise for about an hour.
- Check on it again, stir with a spatula (add more oil if it’s sticking to the bowl) and let rise another hour.
- Oil a bread pan, and place dough into it; let rise for half an hour.
- Bake at 425 degrees for 20-25 minutes. Half ways through baking, turn the pan, spray olive oil on top, sprinkle with salt and garlic powder.
- Allow to cool in pan for about 5 minutes then remove from pan, cool until slightly warm.
- Slice, serve and enjoy!
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