378 olive bread recipes

Ranch bread machine loaf: bread flour, olive oil and a packet of dry ranch dressing mix create a savory, herb-loaded bread perfect for sandwiches and dunking in soup.

Italian cracked wheat and pepper bread for the bread machine with bulgur, wheat germ, coarsely cracked black pepper, and olive oil. A hearty, peppery loaf with nutty whole grain texture.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Italian fitascetta bread ring topped with slow-cooked caramelized red onions. A rustic olive oil yeast bread with a soft interior and a crispy, golden crust.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Rustic zucchini yeast bread with a golden olive oil crust and soft, moist crumb. Grated zucchini adds moisture while yeast gives this loaf real bakery-style chew and rise.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Italian tramezzini sandwiches layered with silky smoked salmon, crisp cucumber, and peppery greens on thin bread brushed with lemon olive oil.

Spaghetti bread for the bread machine with Parmesan cheese, Italian seasoning, garlic salt, and olive oil. A savory, herb-scented loaf built for Italian dinners.

French honey bread made in a bread machine with honey, olive oil, bread flour, and yeast. Doubles as an excellent homemade pizza dough. Just seven ingredients.

Smoky baba ganoush-style aubergine and sesame pate with tahini, garlic, lemon, and olive oil. A creamy, vegan Greek appetizer served cold with warm pita bread.

Bread machine dried tomato and rosemary bread with olive oil, paprika, and bread flour. A savory, herb-scented loaf with just 5 minutes of hands-on prep.

A super moist and delicious bread. Bake the bread in a casserole dish, it's crusty on the outside and moist in the inside. You can top the bread with olives, sun-dried tomatoes, roasted peppers or artichoke hearts before baking, and brush with some olive oil infused with herbs. Or just bake it plain, it's delicious itself, and serve it with stew, soup or any main course.

Zucchini casserole loaded with sharp cheddar, bread crumbs, green pepper, and basil, bound with eggs and olive oil. A golden-topped bake that uses up garden zucchini.