Introducing a medley of Mediterranean flavors with every bite. This Bread with Green and Black Olives combines the brininess of green and black olives with a rich, golden crust. Perfect for antipasto or alongside your favorite pasta, this bread is so versatile it can be a meal by itself. This recipe hails from my time living in the picturesque town of Aix-en-Provence in the south of France. I hope you enjoy it as much as I do.
Quick Facts
- Preparation time: 2 hours 30 minutes (including rising time)
- Cook time: 40 minutes
- Total time: 3 hours 10 minutes
- Servings: Serves 4
- Difficulty: Medium
- Dietary notes: Vegan, Dairy-free
This recipe comes from my cooking while living in the south of France, in a little but beautiful town called Aix-en-Provence, this bread is so perfect it can be a meal by itself. I hope you enjoy it as much as I do.
Quick Facts:
- Preparation time: 2 hours 30 minutes
- Cook time: 40 minutes
- Total time: 3 hours 10 minutes
- Servings: Serves 4
- Difficulty: Medium
- Dietary notes: Vegan, Dairy-free
Ingredients:
- 17.5 ounces all-purpose flour
- 5 ounces pitted green and black olives (you can use both in equal parts)
- 1.5 tbsp active dry yeast
- 3 tbsp olive oil (plus more for brushing)
- 1.5 tbsp salt
- 3 tbsp lukewarm water
Delicious Bread with Green and Black Olives | Mediterranean Flavors
Ingredients
- 1.5 tbsp active yeast
- 3 tbsp olive oil
- 1.5 tbsp salt
- 3 tbsp lukewarm water
- 17.5 ounces flour
- 5 ounces pitted green or black olives or both in equal parts
Instructions
- Mix the yeast with a little warm water. In a bowl pour the flour and salt to and gradually mix the yeast with the fingers until the dough comes away from the bottom of the bowl. Knead for 5 minutes, then let the dough rest for 15 minutes.
- Meanwhile chop the olives and then knead into the dough by hand until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Prepare the plate, grease with olive oil spread the dough on the table and form a long or round loaf, brush with olive oil. Let stand 30 minutes and again and bake at 220° C or 430° F for about 40 minutes.
- Cool on a wire rack.
Notes
Cool bread on a wire rack to prevent it from getting soggy from steam accumulating on the bottom of the pan.
Nutrition
Instructions
1. Prepare the Dough
- Activate the Yeast: Mix 1.5 tbsp of active dry yeast with 3 tbsp of lukewarm water. Let it sit for 5-10 minutes until it becomes frothy.
- Combine Dry Ingredients: In a large bowl, combine 17.5 ounces of flour and 1.5 tbsp of salt.
- Mix Dough: Gradually mix in the yeast mixture using your fingers until the dough starts to come away from the sides of the bowl. Knead for 5 minutes until smooth.
2. Add Olives
- Chop the Olives: Roughly chop 5 ounces of pitted green and black olives.
- Incorporate Olives: Knead the olives into the dough by hand until the dough is smooth and elastic, about 5-10 minutes.
3. Let the Dough Rise
- First Rise: Set the dough aside and let it rise for about 45 minutes, or until it doubles in size.
- Punch Down: Punch down the dough to release air bubbles and knead again for about 5-10 minutes.
- Second Rise: Let the dough rise again for about 30 minutes, or until it doubles in size.
4. Shape and Bake the Bread
- Prepare for Baking: Preheat your oven to 430°F (220°C). Grease a baking sheet with olive oil.
- Shape the Dough: Spread the dough on a floured surface and shape it into a long or round loaf. Brush the top with olive oil.
- Final Rise: Let the dough stand for 30 minutes before baking.
- Bake: Place a pan of water at the bottom of the oven to create steam. Bake the bread for about 40 minutes, or until the crust is golden and the bread sounds hollow when tapped on the bottom.
5. Cool and Serve
- Cool on a Wire Rack: Transfer the bread to a wire rack to cool. This prevents the bottom from becoming soggy from steam accumulation.
- Serve: Enjoy the bread warm with your favorite antipasto, pasta, or just by itself.
Chef’s Tips for the Bread with Green and Black Olives
- Olive Selection: For a more robust flavor, consider using olives marinated with herbs or spices.
- Testing for Doneness: Use the traditional tapping method. If the bottom of the bread sounds hollow, it’s done.
Notes
- Steam for Crispy Crust: Using a pan of water in the oven creates steam, ensuring a crispy, golden crust.
- Cooling: Cool bread on a wire rack to prevent the bottom from getting soggy from steam accumulating on the bottom of the pan.
This Bread with Green and Black Olives combines the brininess of green and black olives with a rich, golden crust. Perfect for any meal, this bread brings the flavors of the Mediterranean to your kitchen. Try this recipe today and enjoy the delightful combination of flavors and textures.
Share Your Experience
Did you make this recipe? I’d love to see it! Follow @Petitgourmetsd, snap a photo, and tag #Petitgourmetsd!
Explore More
For more delicious recipes and cooking tips, visit The Petit Gourmet. Explore our collection of French recipes to keep your ovens warm and your taste buds satisfied.
Let’s Connect!
Follow us on:
This bread encapsulates the heart and soul of Mediterranean flavors. The salty burst of olives embedded within a fluffy crumb makes it perfect for any occasion.
Explore our collection of French recipes to keep your ovens warm.
Cook with love, eat with joy!
