Italian Olive Bread

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Servings: 1 Difficulty: Advanced
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Savory braided loaf studded with briny green and black olives
Italian Olive Bread recipe image
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Italian Olive Bread

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 1070.2

Description

This Italian Olive Bread is a savory, rustic loaf perfect for pairing with soups, salads, or as an appetizer with wine. The dough is enriched with butter and eggs, creating a tender crumb that contrasts beautifully with the salty, briny punch of chopped green and black olives. The braided shape not only looks impressive but ensures the olives are distributed evenly throughout each slice. With a golden, egg-washed crust and a soft interior, this bread is a delightful addition to any dinner party or family meal. Its easy to make using standard pantry staples, offering a homemade touch that elevates simple ingredients into a gourmet treat.

Ingredients

Directions

  1. In a food processor fitted with a metal blade, pulse 3/4 of the flour, yeast, sugar, and salt until blended, about 2 pulses.
  2. Add the warm water, eggs, and butter to the processor and process until the mixture is blended, about 30 seconds.
  3. Add the remaining flour, 1/4 cup at a time, pulsing twice after each addition until a dough forms.
  4. Process for 45 seconds after the dough begins to clean the sides of the bowl.
  5. Place the dough in a large floured plastic food storage bag, twist to squeeze out air, and seal with a twist tie.
  6. Let the dough rise until doubled in size, about 55 minutes.
  7. Drain the olives and pat them dry on paper towels. Pulse-chop coarsely in the processor 3-4 times and reserve.
  8. Punch down the dough and turn it out onto a floured work surface. Pat or roll the dough into a 14x14 inch square.
  9. Let the dough rest for 3-4 minutes.
  10. Spread the chopped olives evenly over the dough, leaving a 1-inch border around the edges, and press lightly.
  11. Roll up the dough jelly-roll style. Tuck the ends under and pinch the seams together to seal.
  12. Place the loaf seam-side down on a greased baking sheet sprinkled with cornmeal.
  13. Cover with oiled plastic wrap and let rise for 25 minutes.
  14. Preheat the oven to 350 F (177C).
  15. Brush the loaf with the beaten egg yolk and bake until browned, 40-45 minutes.
  16. Cool on a wire rack before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1070.2kcal
% Daily Value *
Total Fat 45.7g71%
Saturated Fat 26.7g134%
Cholesterol 200.8mg67%
Sodium 5322.4mg222%
Total Carbohydrate 141.9g48%
Dietary Fiber 6.7g27%
Sugars 10.7g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the water is warm (115 F) but not hot, as excessive heat can kill the yeast.

If you do not have a food processor, you can mix the dough by hand or with a stand mixer fitted with a dough hook.

Use pitted olives for ease of chopping. You can substitute kalamata olives for the black olives for a different flavor profile.

The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.

Keywords: italian, olive bread, savory bread, braided loaf, green olives, black olives, yeast bread, homemade bread, vegetarian, appetizer, side dish, baked goods, dinner party, savory pastry, yeast dough, food processor
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