Baked Olive Bread
Submitted by Dactyl
Rustic olive bread with rye flour, sautéed onions and whole olives baked into a hearty artisan-style loaf from scratch
YIELD
12 servingsPREP
2 hrsCOOK
1 hrsREADY
3 hrsThis is real bread baking, the kind that takes time and rewards patience. The rye flour gives you that slightly tangy, complex flavor that pairs beautifully with the briny olives.
Sautéing the onions first brings out their sweetness and adds another layer of flavor that makes this bread special.
Kneading whole olives right into the dough creates pockets of salty goodness throughout, and that mix of white and rye flour gives you a rustic, hearty texture.
The crust bakes up golden and crackling, while the inside stays tender and studded with olives.
This bread is made for tearing into chunks and serving with good olive oil, aged cheese, and wine.
Kitchen Tips
- Knead the full 15 minutes for proper gluten development with rye flour
- Use a mix of black and green olives for visual appeal and flavor complexity
- Score the top of the loaf before baking for a more artisan look
- Let the bread cool completely before slicing or it will gum up your knife
Ingredients
Directions
Sprinkle yeast over warm water in a small bowl.
Add sugar, stir and set aside until yeast starts to bubble.
Sift both flours and salt into large bowl.
Make a well in the center of flour mixture and pour in yeast and 2 tablespoons oil. Stir to make stiff dough.
Knead on floured surface until smooth, about 15 minutes.
Wash and oil the bowl with 1 tablespoon olive oil.
Return dough ball to bowl and turn to coat with oil.
Cover and let rise in a warm place until double in bulk, about 1 hour.
In a small skillet, sauté onion in 2 tbsp olive oil for 5 minutes over medium heat until soft.
Cool.
Punch dough down and knead again on a well-floured surface.
Work onions and whole olives into dough as you knead.
Oil a baking tray or 9-inch loaf pan.
Shape dough into a ball and place on prepared tray or in pan.
Cover and let rise again in a warm place for 1 hour.
Preheat oven to 400℉ (200℃).
Bake loaf for 1 hour, until lightly browned.
Cool on wire rack.
Comments
