Recipe courtesy of Christopher Whitehead
Save Recipe Print
Olive Bread
Total:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min
Yield:
1 loaf, about 4 servings
Level:
Intermediate
Total:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min
Yield:
1 loaf, about 4 servings
Level:
Intermediate

Ingredients

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Flour's Famous Banana Bread

Recipe courtesy of Joanne Chang

Olive and Sun-Dried Tomato Vegetables

Recipe courtesy of Giada De Laurentiis

Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon

Recipe courtesy of The Castle

Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce

Recipe courtesy of Phillipe Duvray

Roasted Winter Vegetables with Rosemary and Calamata Olives

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories