Olive Bread

Olive Bread

Olive bread is often served in fine Italian restaurants and it is delicious. I haven’t ever made it, but I plan to. I found this recipe in my grandmother’s cookbook and will be making it tonight. I can’t wait to see how it turns out.


  • 3 cups bread flour
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon active dry yeast
  • 1 egg
  • 6 oz warm water
  • 2 oz olive oil
  • 2 tablespoons fresh rosemary
  • 1 cup pitted olives


  • Dissolve the yeast in the warm water.
  • Combine beaten egg, olive oil, sugar, rosemary and olives and add the yeast/water mixture.
  • Add flour and knead for 5 minutes.
  • Let the dough rest for 15 minutes.
  • Add salt and knead for another 5 minutes.
  • Place dough in bowl greased with olive oil. Cover. Let rise for one hour in a warm spot (90F).
  • Remove the dough. Knead it a bit. Form it into a ball and place on parchment paper.
  • Loosely cover with a towel and place it in a warm spot (90F) for 30 min.
  • Pre-heat the oven for one hour at 400F.
  • Slash the top of the loaf before baking. Bake for 45 minutes or so on a pizza stone until the loaf registers 180F in the center.
  • Remove from the oven and allow to cool for two hours or so before eating.