Olive Bread

Total Time:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min

Yield:
1 loaf, about 4 servings
Level:
Intermediate

Ingredients
  • 2 1/2 tablespoons active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 cup plus 2 tablespoons white wine
  • 2 tablespoons fresh thyme leaves, chopped
  • 8 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 tablespoon salt
  • 10 1/2 ounces black and green olives, pitted
Directions

In a large bowl, dissolve the yeast in the warm water. Add 1/2 cup olive oil, wine, and thyme to the bowl, and then stir to combine. Sift the flour and salt together, and then add to the yeast mixture, stirring to combine. Knead the dough until smooth, and then add the olives and combine. Cover the bowl, and let dough proof in a warm area until doubled in size, about 1 hour. Mold dough into desired shape (loaf, round, etc.) and allow to proof again.

Preheat the oven to 350 degrees F.

Brush with the dough with the remaining 2 tablespoons olive oil, and bake for about 30 minutes, or until a golden crust has developed.

Slice as desired and serve warm.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Worst bread I ever made. Not even eatable. Fed it to the birds
    Pretty much what others are writing about too much flour in the recipe. Go by personal judgment and add the flour as needed otherwise the dough is going to become super dry and not easy to knead. The olives wouldn't stay put and I ended up adding more and more water.
    If you don?t use the amount of flower it calls for and go by feel of the dough then it?s Very Good! Also remember as with ALL bread you must add a lot of humidity to the oven.
    Ok, first there is way to much flour in this recipe. I usually add the flour gradually and just go off the consistancy of the dough. Also, Make sure the your using a good flavored wine and olives for this bread to make the flavors really stand out so that it doesnt just taste like flour. I use a riesling wine for it.
    4 cups water
    It was ridiculously dense and dry, after adding the olives it was a challenge to keep them in the bread, which really pissed me off to no end. Even after proofing kneading was impossible, after the second proofing, the loaf was at least 12 inches diameter. They said bake for 30 minutes until crust is golden brown, but it needed to back for another 10-15 minutes before it started turning golden. And like another reviewer said, it just tastes flowery. There are plenty of other online recipes for olive bread, try one of them cuz this one sucks!
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