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Olive Bread-8

Italian Olive Bread Recipe

Olives & Okra
Servings 12 slices

Ingredients
  

  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water
  • 1/2 cup butter softened
  • 3/4 cup pitted Gaeta or black olives chopped
  • 1 tablespoon extra virgin olive oil

Instructions
 

  • In a small bowl or measuring cup, pour water over yeast. Let stand until yeast dissolves and is bubbly.
  • In a large bowl, mix together flour and salt. Make a well in the middle of flour and add yeast mixture; mix well.
  • Transfer dough to a floured surface and knead for about 10 minutes until the dough is firm and springy, working in butter and olives. Shape dough into a ball.
  • Coat large bowl with 1/2 of olive oil. Place dough in center of bowl and cover with a dishcloth. Let rise for about 1 hour in warm place or until dough doubles in size.
  • Punch down dough. Cover with dishcloth, and let stand for about 1-1/2 hours or until it doubles in size.
  • Heat over to 475 degrees. Grease baking sheet with remaining olive oil. Bake bread until golden brown, about 30-35 minutes.
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