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Easy Mediterranean Black Olive Bread

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Bread
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 3/4 teaspoon active dry yeast
  • 1 1/2 cups lukewarm water
  • 2 teaspoons salt
  • 3 cups bread flour
  • 1 cup chopped Kalamata olives

Method
 

  1. Whisk together yeast and lukewarm water, then let it proof for 5 minutes until bubbling.
  2. Mix salt and bread flour in a stand mixer on low speed for 30 seconds.
  3. Pour yeast mixture into flour and mix 2–3 minutes until a shaggy dough forms.
  4. Cover bowl tightly with plastic wrap and let rise 10–24 hours.
  5. Preheat oven to 450°F and heat a Dutch oven inside for 30 minutes.
  6. Turn dough onto a floured surface, flatten, and fold in olives in three additions.
  7. Shape dough into a ball and let rest 30 minutes to 2 hours.
  8. Place dough into hot Dutch oven, cover, and bake 30 minutes; uncover and bake 15 more minutes.
  9. 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.