Description
A crusty, aromatic Mediterranean Black Olive Bread loaded with heart-healthy monounsaturated fats, antioxidants, and rich savory flavor. Long fermentation creates unbeatable texture, improved digestibility, and authentic Mediterranean character.
Ingredients
Scale
- 3/4 teaspoon active dry yeast
- 1 1/2 cups lukewarm water
- 2 teaspoons salt
- 3 cups bread flour
- 1 cup chopped Kalamata olives
Instructions
- Whisk together yeast and lukewarm water, then let it proof for 5 minutes until bubbling.
- Mix salt and bread flour in a stand mixer on low speed for 30 seconds.
- Pour yeast mixture into flour and mix 2–3 minutes until a shaggy dough forms.
- Cover bowl tightly with plastic wrap and let rise 10–24 hours.
- Preheat oven to 450°F and heat a Dutch oven inside for 30 minutes.
- Turn dough onto a floured surface, flatten, and fold in olives in three additions.
- Shape dough into a ball and let rest 30 minutes to 2 hours.
- Place dough into hot Dutch oven, cover, and bake 30 minutes; uncover and bake 15 more minutes.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
Ensure olives are well-drained to prevent excess moisture from creating dense pockets in the loaf.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Mediterranean bread, black olive bread, olive loaf, artisan bread, healthy bread