Description
Mediterranean olive bread weaves rich, tangy flavors into a rustic loaf that whispers of sun-drenched coastal kitchens. Crusty exterior and tender crumb invite you to savor each aromatic slice with pure Mediterranean charm.
Ingredients
Scale
Main Ingredients:
- 3.5 cups (440 g) all-purpose flour
- 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
- 1.5 cups (360 ml) warm water (110°F/43°C)
Seasoning and Flavor Enhancers:
- 2 teaspoons salt
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried oregano
- 1 teaspoon sugar
Leavening and Binding Agents:
- 1 packet (2.25 teaspoons) active dry yeast
- 2 tablespoons olive oil
Instructions
- Activate the yeast by whisking it with tepid liquid and a pinch of sweetener, allowing the mixture to bloom and become foamy for approximately 8 minutes.
- Create a flour foundation in a spacious mixing vessel, integrating salt and creating a central well for the activated yeast and fragrant olive oil.
- Gently incorporate chopped Mediterranean olives, aromatic rosemary, and earthy oregano into the developing dough, ensuring even distribution of these flavor-enhancing ingredients.
- Transform the dough on a lightly dusted work surface, kneading with rhythmic motions until achieving a smooth, supple texture that springs back when gently pressed.
- Transfer the dough to a lightly oiled ceramic bowl, draping a clean cloth over the top and positioning in a draft-free, warm environment to encourage expansive rising for approximately 90 minutes.
- Deflate the risen dough with a careful punch, then mold into a rustic round or elegant oval shape, positioning on a parchment-lined baking surface.
- Allow a secondary rising period, covering the shaped loaf to protect it from drafts, which will further develop its complex texture and flavor profile.
- Heat the oven to a precise 400 degrees Fahrenheit, creating an ideal baking environment for transforming the raw dough into a golden, crusty masterpiece.
- Bake until the exterior achieves a rich, burnished golden hue and produces a hollow resonance when tapped, signaling perfect internal development.
- Rest the freshly baked bread on a wire cooling rack, permitting it to stabilize and develop its final texture before slicing and serving.
Notes
- Ensure water temperature is precisely lukewarm around 110°F to activate yeast without killing it, preventing dense bread texture.
- Experiment with different olive varieties like Kalamata or green olives for unique flavor profiles and visual interest.
- For gluten-sensitive individuals, substitute wheat flour with gluten-free blend plus xanthan gum to maintain bread’s structural integrity.
- Enhance bread’s nutritional value by incorporating whole wheat flour or adding seeds like sunflower or pumpkin for extra crunch and nutrients.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snacks, Appetizer, Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 0.5 g
- Sodium: 300 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg