Italian Black Olive Bread Recipe

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Italian Black Olive Bread

Annamaria Settanni McDonald


I have to say that my 2 favorite breads are roasted garlic bread and black olive bread. This bread is great served with any dish (specially Italian) or sliced and used to make paninis or bruschetta. My favorite way to eat this is hot out of the oven with some great creamy butter spread on a slice.

pinch tips: How to Knead Dough



1 loaf


2 Hr


45 Min


3 c
bread flour
2 tsp
active dry yeast
2 Tbsp
1 tsp
1 1/2 tsp
garlic powder
3 Tbsp
olive oil, extra virgin
1 tsp
italian seasoning
3/4 c
chopped italian black olives
1 1/4 c
warm water
1 Tbsp
corn meal

Directions Step-By-Step

In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
Turn out dough on a floured board.
Knead until smooth, about 5 to 10 minutes.
Let rise about 45 minutes, until it doubles in size and punch down.
Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
Round the dough on kneading board. Place dough upside down in a bowl lined with a lint-free, well floured towel. Let rise again until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven.
Gently turn loaf out onto a cookie sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes, or until done. Serve warm with butter or cool and serve with any dish. Store in an air tight bag or container.
NOTE: To make bread artisan slits, before baking gently run knife a few times on top of bread to cause dough to split, this will provide that split look on the bread while baking.

About this Recipe

Course/Dish: Savory Breads
Regional Style: Italian
Hashtag: #olive