Olive Bread

I have so many wonderful readers, and this Olive Bread was sent to me from Tara. I always get so excited when you all send a recipe in for me to try, especially when it’s something I’ve never made before. I love olives and bread so I knew this would be a hit. We were having pasta for dinner so I made this to go along with it, and a salad. This bread does take a little time being that it rises three times so make sure you factor that it when making it. The end result is a nice crunchy crust with a soft chewy inside with subtle hints of spices. Tara did say you can add more of the spices if you’d like, however we have younger kids so I stuck to what she recommended. It was a delicious dinner and I’m so happy that I was introduced to this Olive Bread recipe. Thanks so much Tara!

Ingredients:

1 Tbsp. honey
2 tsp. dry active yeast
1 1/2 C warm water or milk
1/2 C onion, chopped
1/2 tsp. red chili flakes
1 Tbsp. garlic powder
1 Tbsp. Italian seasoning
10-12 large green olives, chopped or sliced
1/4 C extra virgin olive oil
1 1/2 C bread flour
dash of salt
additional flour if needed

Directions:

In a large metal bowl, add the honey; on top of that add the dry yeast.
Stir in the warm water (or milk) until the yeast is dissolved; let sit for about 5 minutes.
Add in the onion, chili flakes, garlic powder, Italian seasoning, olives, and olive oil; stir to combine.
Add the flour and salt; stir again.
Add additional flour to make a wet dough, like mashed potato consistency.
Spray another bowl with oil and place dough into it, cover and allow to rise for about an hour.
Check on it again, stir with a spatula (add more oil if it’s sticking to the bowl) and let rise another hour.
Oil a bread pan, and place dough into it; let rise for half an hour.
Bake at 425 degrees for 20-25 minutes. Half ways through baking, turn the pan, spray olive oil on top, sprinkle with salt and garlic powder.
Allow to cool in pan for about 5 minutes then remove from pan, cool until slightly warm.
Slice, serve and enjoy!