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Chipotle Olive Bread

Annacia *


Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savory bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead. Prep time includes rising time.


★★★★★ 1 vote

1 loaf
2 Hr
35 Min


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1 pinch
granulated sugar
3/4 c
(175 ml) warm water
2 1/2 tsp
(12 ml) active dry yeast
3/4 c
(175 ml) milk
1/4 c
(50 ml) extra-virgin olive oil
1 Tbsp
(15 ml) minced chipotle peppers or to taste
4 1/4 c
1.5 lt all-purpose flour
1 tsp
(5 ml) salt
1/2 c
125 ml) chopped green or black olives

How to Make Chipotle Olive Bread


  • 1In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
  • 2Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
  • 3Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
  • 4Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
  • 5Bread Machine Variation for Dough Only:
  • 6In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups (1 L) all-purpose flour and 1-1/2 tsp (7 mL) bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.

Printable Recipe Card

About Chipotle Olive Bread

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Southwestern
Dietary Needs: Vegetarian, Soy Free

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