Best Savoury Olive Bread Recipes

HOMEMADE NO-KNEAD OLIVE BREAD RECIPE

Steps:

• Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
• Pour in 1 ⅓ cups (316 ml.) lukewarm water.
• Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
• Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
• Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
• Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
• Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
• When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
• At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

SAVORY GRUYERE-OLIVE BREAD

Steps:

• Heat the oven to 350 degrees. Grease an 8-inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the mayonnaise, egg and milk. Fold the wet mixture into the dry until just combined. Fold in the cheese and olives.
• Scrape the batter into the loaf pan and smooth the top with a spatula. Bake until golden and firm, 40 minutes. Let bread cool in the pan for 5 minutes. Run a knife around the edge of the pan and over turn onto a wire rack. Cool 20 minutes before slicing and serving.

SAVOURY OLIVE BREAD

Steps:

• Preheat the oven at 180°C/350°F.
• Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
• Beat the eggs until frothy and stir in the chopped olives, oil and milk.
• Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
• Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
• Leave in the tin for a minute, then turn onto a wire rack to cool.
• Serve sliced with a salad, or make into sandwiches with slices of cheese between.

SAVORY GRUYèRE BREAD WITH HAM

Steps:

• Heat the oven to 350ºF. Butter and flour a metal 9 × 5-inch loaf pan and set it aside.
• In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Stir in the chopped ham, scallions if using, thyme, and 1¾ cups (7 ounces) of the Gruyère (reserving the rest for topping). In a separate bowl, whisk together the melted butter, eggs, and buttermilk. Add the wet mixture to the flour mixture and stir to combine. The batter will be thick.
• Transfer the batter to the prepared loaf pan and spread it out evenly, smoothing the top. Sprinkle the remaining ¼ cup (1 ounce) cheese over the top. Bake until the top springs back when lightly pressed and a skewer inserted in the center comes out with some moist crumbs attached, 45 to 55 minutes.
• Transfer the pan to a wire rack and let it cool for 10 minutes. Then remove the bread from the pan and let it cool completely on the wire rack.

OLIVE BREAD SWIRLS

Steps:

• In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
• Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
• Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
• Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

OLIVE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

SAVORY OLIVE OIL BREAD WITH FIGS AND HAZELNUTS

Steps:

• Preheat the oven to 300 degrees. Place the hazelnuts on a baking sheet and toast for 20 to 35 minutes, until lightly browned. Remove from the oven and pour the hazelnuts onto a clean dishtowel. Fold over the dishtowel and rub the hazelnuts to loosen and remove the skins. Allow to cool completely.
• Place the skinned hazelnuts in a pastry bag or plastic bag and roll over them with a rolling pin, just to break the nuts in half. Set aside. Turn the oven up to 400 degrees. Oil or butter an 8 1/2 x 4 1/2 (or 8 x 4)-inch bread pan. Line with parchment, oil or butter the parchment, and dust lightly with flour.
• Sift together the flours, baking powder, sugar, salt and pepper. Stir in the fennel seeds.
• In a large bowl or in the bowl of an electric mixer whisk the eggs until frothy. Whisk in the olive oil and the milk. Add the optional orange zest. Whisk in the flour mixture and beat just until incorporated. Fold in the hazelnuts and chopped figs.
• Scrape the batter into the bread pan. Place in the oven and bake 40 to 45 minutes, until golden and a tester comes out clean. Remove from the oven and turn out onto a rack. Remove the parchment after 5 minutes and allow to cool completely. To serve, cut in thin slices and cut the slices in half on the diagonal, or into quarters.