Crusty Olive Bread
Crusty Olive Bread
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
For the Filling and Topping
- 1 cup Kalamata olives, pitted and roughly chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon cornmeal, for dusting
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min
- 2
Add the all-purpose flour, kosher salt, and olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min
- 4
Flatten the dough slightly and incorporate the chopped Kalamata olives and fresh rosemary. Knead for another 1-2 minutes until the olives and herbs are evenly distributed throughout the dough.
⏱️ 2 min
- 5
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 6
Gently punch down the risen dough and shape it into a round or oval loaf. Lightly dust a baking sheet with cornmeal, then place the shaped loaf on it. Cover loosely with plastic wrap or a towel and let rise for another 30-45 minutes, or until noticeably puffy.
⏱️ 45 min
- 7
Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise. If desired, score the top of the loaf with a sharp knife or razor blade before baking.
⏱️ 15 min•🌡️ 400
- 8
Bake the bread for 30-35 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 200-210°F.
⏱️ 35 min•🌡️ 400
- 9
Transfer the baked bread to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Crusty Olive Bread
Ingredients
For the Dough
- 1 1/2 cups warm water, 105-115°F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
For the Filling and Topping
- 1 cup Kalamata olives, pitted and roughly chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon cornmeal, for dusting
Instructions
- 1
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes, or until the yeast is foamy and activated.
⏱️ 10 min - 2
Add the all-purpose flour, kosher salt, and olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook attachment until a shaggy dough forms.
⏱️ 3 min - 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead on medium speed for 6-8 minutes.
⏱️ 10 min - 4
Flatten the dough slightly and incorporate the chopped Kalamata olives and fresh rosemary. Knead for another 1-2 minutes until the olives and herbs are evenly distributed throughout the dough.
⏱️ 2 min - 5
Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 6
Gently punch down the risen dough and shape it into a round or oval loaf. Lightly dust a baking sheet with cornmeal, then place the shaped loaf on it. Cover loosely with plastic wrap or a towel and let rise for another 30-45 minutes, or until noticeably puffy.
⏱️ 45 min - 7
Preheat your oven to 400°F (200°C) during the last 15 minutes of the second rise. If desired, score the top of the loaf with a sharp knife or razor blade before baking.
⏱️ 15 min•🌡️ 400 - 8
Bake the bread for 30-35 minutes, or until the crust is deeply golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 200-210°F.
⏱️ 35 min•🌡️ 400 - 9
Transfer the baked bread to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
⏱️ 60 min