Olive Bread
Description
This hearty Olive Bread is a Mediterranean-inspired delight, combining the earthy depth of rye flour with the bright, briny punch of black or green olives. The dough is enriched with extra-virgin olive oil and folded with soft, caramelized onions, creating a moist interior and a crisp, golden crust. Its the perfect accompaniment to a light salad, a bowl of soup, or a charcuterie board. The aroma of baking bread and roasted onions fills the kitchen, promising a warm, homemade treat. Ideal for weekend baking or entertaining, this loaf showcases simple ingredients transformed into a complex, flavorful experience that pairs beautifully with dips, spreads, or simply butter.Ingredients
Directions
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Sprinkle yeast over warm water in a small bowl. Add sugar, stir gently, and set aside until the mixture becomes frothy and bubbles, about 5-10 minutes.
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Sift both all-purpose and rye flours along with the salt into a large mixing bowl.
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Make a well in the center of the flour mixture. Pour in the yeast mixture and 2 tablespoons of olive oil.
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Stir the mixture until a stiff dough forms.
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Turn the dough out onto a floured surface and knead until smooth and elastic, about 15 minutes.
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Wash a large bowl and coat it with 1 tablespoon of olive oil. Return the dough ball to the bowl and turn it to coat the top with oil.
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Cover the bowl and let the dough rise in a warm place until it has doubled in bulk, about 1 hour.
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While the dough rises, heat 2 tablespoons of olive oil in a small skillet over medium heat. Saut the minced onion for about 5 minutes until soft and translucent. Allow the onions to cool completely.
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Punch the dough down to release air. Knead it again briefly on a well-floured surface.
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Work the cooled onions and rinsed olives into the dough as you knead, ensuring they are evenly distributed.
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Oil a baking tray or a 9-inch loaf pan. Shape the dough into a ball or loaf and place it on the prepared tray or in the pan.
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Cover the shaped dough and let it rise again in a warm place for another hour, or until nearly doubled.
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Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
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Bake the loaf for about 45-60 minutes, until it is lightly browned and sounds hollow when tapped on the bottom.
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Remove from the pan or tray and cool completely on a wire rack before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1085.0kcal
- % Daily Value *
- Total Fat 23.3g36%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 2578.9mg108%
- Total Carbohydrate 195.8g66%
- Dietary Fiber 28.0g113%
- Sugars 21.9g
- Protein 26.4g53%
* 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
Storage: Wrap cooled bread in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread for up to 3 months.
Ingredient Substitutions: You can use all black olives, all green olives, or a mix. Kalamata olives work well for black, and Castelvetrano for green. If you prefer a lighter loaf, replace the rye flour with more all-purpose flour.
Tips: Ensure the onions are completely cooled before adding them to the dough; warm onions can deactivate the yeast. Rye flour absorbs more liquid than white flour, so if the dough feels too dry, add water one teaspoon at a time.
Variations: Add a teaspoon of dried oregano or thyme to the flour for an herbal twist.
