Onion & Olive Bread Recipe

Name: Onion & Olive Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon dry active yeast; 1/2 teaspoon sugar; 1 cup water; 4 1/2 cups unbleached flour; 1 teaspoon salt; 1/4 cup olive oil; 1 cup pitted black olives, sliced (Kalmata if you can); 1 medium red onion, diced; 1 -2 tablespoon cornmeal; 1 teaspoon butter; 1 cup shredded sharp cheddar cheese

Servings: persons

1 tablespoon dry active yeast
1/2 teaspoon sugar
1 cup water
4 1/2 cups unbleached flour
1 teaspoon salt
1/4 cup olive oil
1 cup pitted black olives, sliced (Kalmata if you can)
1 medium red onion, diced
1 -2 tablespoon cornmeal
1 teaspoon butter
1 cup shredded sharp cheddar cheese

1
In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
2
Let stand for 5 minutes.
3
In a large bowl combine the flour and salt.
4
Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
5
Mix until dough is evenly blended, around 3 minutes or so.
6
Turn out onto a lightly floured board and kneed for 10 minutes.
7
Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
8
Sprinkle a pizza pan with the corn meal.
9
Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
10
Preheat oven to 400 degrees.
11
Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
12
Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
13
Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
14
Remove and let cool on a rack.

No nutrition data on file — estimate from the ingredient list.

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: 1 tablespoon dry active yeast, 1/2 teaspoon sugar, 1 cup water, 4 1/2 cups unbleached flour, and more.

Yes, Onion & 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.

Onion & Olive Bread

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