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Simple Olive Bread

  • Category: Bread


  • 3 1/2 teaspoons active dry yeast
  • 1 1/3 cups warm water
  • 1 cup all purpose flour
  • 2 cups whole wheat flour
  • 1 teaspoon fine grain sea salt
  • 1 cup olives (I used Kalamata, pitted and chopped)


  1. In a large bowl, dissolve the yeast in the warm water and let sit for 5 minutes, until mixture is foamy. Add the flours and salt, stir until mixture comes together and you can pick it up with your hands. Knead the bread on a well floured surface for about 5 minutes, or until the dough becomes smooth and elastic. Add the olives to the dough and knead them in for an additional minute.
  2. Form dough into a ball and transfer to a lightly oiled bowl, covering with a kitchen towel and placing in a warm area. Allow to rise for 1 1/2 hours, until it doubles in size.
  3. Lightly flour a large surface (kitchen counter or dough board) and turn dough onto floured surface. Using a knife, cut the dough in half, equally. Knead each half briefly to ensure olives are firmly in the dough. Form each half into a smooth ball. Place on a lightly greased, rimmed cookie sheet.Cover with a kitchen towel and let rise for another 30 minutes. While bread is rising, preheat oven to 425 degrees F.
  4. After dough has risen, bake in preheated oven for 35 minutes, or until golden brown. Let cool for at least 15 minutes before slicing.