Olive Bread Recipe

Name: Olive Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups flour; 2 1/2 teaspoons active dry yeast; 1 teaspoon sugar; 1-2 teaspoons salt; 1 cup kalamata olives,; 3 tablespoons olive oil; 2 small red onions; 1/2 cup red roasted peppers sliced; 1/2 cup parsley; 1/4 cup fresh basil; 2 cups warm water

Servings: persons

4 cups flour
2 1/2 teaspoons active dry yeast
1 teaspoon sugar
1-2 teaspoons salt
1 cup kalamata olives,
3 tablespoons olive oil
2 small red onions
1/2 cup red roasted peppers sliced
1/2 cup parsley
1/4 cup fresh basil
2 cups warm water

1
In a bowl, mix together 1tbs flour, yeast, sugar and water.
2
In meantime slice red onion and saute in frying pan with olive oil.
3
Clean olives from pits, but live in big peace.
4
Slice red roasted peppers.
5
Chop parsley and basil.
6
In a large bowl, mix together flour, cooked onion, red pepper, parsley, basil and salt.
7
Add water and yeast. Mix to combine and knead for 2 min.
8
Cover and set it aside on worm place to rise for about 45 minutes or until it doubles in size.
9
Punch the risen dough down and then knead it again.
10
Cover it again and leave to rise for 30 minutes or until it doubles in size.
11
Invert the dough onto the oiled baking tray.
12
Use your hands to shape the dough.
13
Leave the dough to rise again.
14
Slice top of the dough 2-3 times.
15
Bake the loaf at 350F for 5o-60 minutes.
16
Leave to cool before slicing.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups flour, 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, 1-2 teaspoons salt, and more.

Yes, Olive Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Bread

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