By fooodlove
Olive Bread
This Kalamata olive bread recipe reminds me why I bake bread. It’s not something I do very often, as there are so many different types of nicely made bread these days. But this particular recipe is a bread worth baking! It’s a straight-forward recipe, with just five steps and one rest period for the dough. The rich flavour of Kalamata olives seeps through the soft crumb and the delicious olive oil crust is oily and chewy. I love this bread for nibbles before a meal - served with antipasti like sundried tomatoes and parma ham. It’s also great as part of a light Saturday lunch, with soup and cheese. In fact I love it with everything, and it really doesn’t last long in our household!
Updated at: Thu, 17 Aug 2023 03:41:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
73
High
Glycemic Load
20
High
Nutrition per serving
Calories227.8 kcal (11%)
Total Fat11.1 g (16%)
Carbs27.7 g (11%)
Sugars0.4 g (0%)
Protein3.8 g (8%)
Sodium701.3 mg (35%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
14 servings
Instructions
Step 1
In a bowl, add the water, yeast, oil, sugar and flour, and mix them well (approx 5 minutes).
Step 2
Add the olives and mix lightly until they are incorporated to the dough.
Step 3
Grease the dough with olive oil and cover the bowl with a kitchen towel, allowing it to rest for 1 hour.
Step 4
Divide the dough in two pieces and transfer it in two greased loaf tins.
Step 5
Sprinkle some oregano on the top and bake in a preheated oven for 45-50 minutes at 180ºC (350ºF).
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