Olive Bread is a delicious artisan loaf that brings together the salty and pungent flavors of olives and fresh herbs. Perfectly crisp on the outside, with a soft and fluffy inside, this divine loaf will take your taste buds on an unforgettable journey!
Olive bread is a type of bread that incorporates olives into the dough, giving it a distinct flavor and texture. The olives used in olive bread can be pitted or unpitted, green or black, and can either be chopped or left whole. The bread is typically baked in a round or oval shape and has a dense, chewy texture. Olive bread can be enjoyed on its own, or as part of a sandwich or salad. Some variations of olive bread may also include ingredients such as rosemary, garlic, or sun-dried tomatoes, which enhance the flavor and aroma of the bread.
Is Olive Bread good for you?
Olive bread can be part of a healthy diet, depending on the ingredients and preparation method used. Like most breads, it is a source of carbohydrates, which provide energy to the body. The presence of olives in the bread can add healthy fats and a variety of nutrients, such as iron and vitamin E. However, the nutritional value of olive bread can vary greatly depending on the type and amount of ingredients used. It is important to choose bread that is made with whole grains, contains minimal added sugars, and has a reasonable calorie count.
What is Italian olive bread called?
Italian olive bread is commonly referred to as “Focaccia alle Olive.” Focaccia is a type of Italian flatbread that is similar to but thicker than pizza dough. The addition of olives to the bread mixture gives it a distinctive flavor and texture.
What is olive bread made from?
Olive bread is typically made from a combination of flour, yeast, salt, water, and olives. The dough is mixed, kneaded, and allowed to rise, then shaped and baked in an oven. Some recipes also call for the addition of olive oil, sugar, or other ingredients to enhance the flavor and texture of the bread. The type and quantity of ingredients used can vary, resulting in different variations of olive bread, such as whole wheat olive bread, focaccia with black or green olives, and more.
What makes bread so soft and fluffy?
The soft and fluffy texture of bread is primarily due to the presence of yeast and gluten. Yeast is a type of fungus that ferments the sugars in the dough, producing carbon dioxide gas. This gas gets trapped in the gluten network, causing the dough to rise and become fluffy. Gluten is a protein that forms a stretchy network when mixed with water, which helps to trap the gas and provide structure to the bread. The type of flour used, the mixing and kneading process, the rising time, and the baking temperature and method can all affect the texture of the bread and contribute to its softness and fluffiness.
Best Olive Bread Recipe
Servings: 10 Preparation: 15 minutes Cooking time: 30 minutes Calories: 258 Fat: 10.4g
Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup of lukewarm water
- 2 tsp sugar
- 2 tsp salt
- 2 Tbsp Extra-virgin olive oil
- 2 ½ cups all-purpose or bread flour
- ¼ cup whole-wheat or rye flour
- ¼ cup cornmeal
- 2 Tbsp chopped fresh rosemary
- ¾ cup pitted Kalamata olives, roughly chopped
Instructions
- In a large bowl, dissolve the yeast in the warm water and let stand for five minutes to activate.
- Add the sugar, salt, olive oil, all-purpose flour, whole-wheat flour, cornmeal, rosemary, and olives, stirring until a soft dough forms.
- Turn dough out onto a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it with a damp cloth. Allow the dough to rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 425°F. Grease a 9×5-inch loaf pan with non-stick cooking spray or lightly oil it with additional olive oil.
- Punch down the dough and knead it a few times in the bowl.
- Form the dough into a loaf shape and place it in the prepared pan.
- Let the dough rise again, in the pan, for an additional 30 minutes.
- Bake the loaf of olive bread for 25 to 30 minutes or until golden brown and crusty.
- Cool in the pan on a wire rack for 5 minutes, then turn out onto a cooling rack.
- Enjoy you freshly made delicious olive bread.
Nutrition:
Calories: 258
Fat: 10.4g
Carbohydrates: 33.4g
Fiber: 3.4g
Protein: 8.1g
Sodium: 545mg
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Ingredients
- 2 ¼ tsp active dry yeast
- 1 cup of lukewarm water
- 2 tsp sugar
- 2 tsp salt
- 2 Tbsp Extra-virgin olive oil
- 2 ½ cups all-purpose or bread flour
- ¼ cup whole-wheat or rye flour
- ¼ cup cornmeal
- 2 Tbsp chopped fresh rosemary
- ¾ cup pitted Kalamata olives
Instructions
- In a large bowl, dissolve the yeast in the warm water and let stand for five minutes to activate.
- Add the sugar, salt, olive oil, all-purpose flour, whole-wheat flour, cornmeal, rosemary, and olives, stirring until a soft dough forms.
- Turn dough out onto a lightly floured work surface and knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl and cover it with a damp cloth. Allow the dough to rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 425°F. Grease a 9×5-inch loaf pan with non-stick cooking spray or lightly oil it with additional olive oil.
- Punch down the dough and knead it a few times in the bowl.
- Form the dough into a loaf shape and place it in the prepared pan.
- Let the dough rise again, in the pan, for an additional 30 minutes.
- Bake the loaf of olive bread for 25 to 30 minutes or until golden brown and crusty.
- Cool in the pan on a wire rack for 5 minutes, then turn out onto a cooling rack.
- Enjoy you freshly made delicious olive bread.
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