Olive Bread
With just a few ingredients, you can bake up this tender olive bread recipe. It's great to serve when you're having a large group at home or need something for a potluck. —Ann Major, Oskaloosa, Kansas
Olive Bread Tips
Can you use other types of olives to make this olive bread recipe?
Although the recipe suggests that you use kalamata or green olives, any type of olive will do—as long as it's pitted and not stuffed with anything.What can you serve with olive bread?
Enjoy olive bread on its own, warmed up with some delicious flavored butter, or as the perfect accompaniment to roasted chicken or salad.How should you store olive bread?
To store your olive bread, seal it in a condensation-free plastic bag or keep it in a bread box. Doing so will keep your bread chewy on the inside and crispy on the outside. Unfortunately, homemade bread has a much shorter shelf life compared to store-bought bread, and tends to last only 2-3 days unless it's frozen.—Sammi DiVito, Taste of Home Assistant Editor
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1/4 cup canola oil
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 2-1/2 to 3 cups all-purpose flour
- 3/4 cup sliced pitted kalamata or green olives
Directions
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1In 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.
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2Turn onto a floured surface; knead until smooth and elastic, 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.
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3Preheat oven to 375°. Spray a baking sheet with cooking spray; set aside. Punch dough down. Roll into a 16x12-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 prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
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4Bake until golden brown, 20-25 minutes. Cool on a wire rack.
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