This is my go-to recipe for olive bread! It always turns out perfectly and the whole family loves it. My 2 year old would eat the whole loaf on her own if we let her! Thanks for posting the recipe!
:D Deb
I have baked a lot of bread over the years. Most of them have turned out delicious but not quite as good as the really good bakery bread. That is until I discovered Olive bread.
This olive bread was one of the nicest breads I have had.
With a golden, crispy crust and soft fluffy inside, this olive bread is something you must try.
Why make this bread
Really you should just read the comments at the bottom of this post if you need convincing but here are a few other reasons:
It’s surprisingly easy – You don't need any fancy equipment or skills (a stand mixer does help if you have one though). This is a simple recipe anyone can master at home.
Flavour – With juicy olives and the perfect crust (not too thick but still a decent crunch) it’s the kind of bread that disappears fast - especially fresh out fo the oven slathered with butter.
Better than store-bought – Freshly baked, warm bread straight from your oven beats anything from the bakery.
Versatile & impressive – Serve it with dips, cheese boards, soups, or just warm with butter—perfect for entertaining or everyday meals. Plus you can add different flavours to change it up.
All the ingredients can be found at your local supermarket (or grocery store if you're in the Northern Hemisphere):
Baker's flour - Not regular flour.
Dried yeast - Baker's yeast.
Sugar - we use raw sugar but you can use whatever you have on hand or even honey.
Salt - a fine salt is preferable. Our choice is Celtic sea salt.
Black olives - chopped (alternatively you can use other olives)
Variations
The first time I made it, I loved it so much I had another go the next day and tried it out as a plain multigrain bread (adding seeds instead of olives).
It was just as good.
Once you master the first one you can vary the fillings and flavours to whatever your heart desires.
I think parmesan and herbs is next on the agenda or garlic and rosemary or even Slow Cooker Caramelised Onion and feta.
Add your mix ins where the recipe says to add the olives.
Out of all of the olive bread receipes I tried and tested before. This one I have found the best. It's simple and not complicated. Even my husband who is trying his hand at making bread likes this simple receipe.
Liz randall
How to make The Best Ever Olive Bread
Step 1 - Place all the ingredients in a large bowl & mix together. Once combined turn onto a floured surface and knead until it is smooth and elastic.
By hand it's about 10 minutes, using a mixer and dough hook 5 or 6. Shape into a ball, cover with an upturned mixing bowl and leave to rise until doubled (about 45min).
Step 2 - Punch down the dough. Knead it again for 5 minutes then cover and rest for another 30 minutes.
Step 3 - Line a bowl with a lint-free tea towel & dust with flour. Shape the dough into a ball and place it in the tea towel so the seam (non-smooth) side is up.
Step 4 - Fold the tea towel over the dough and leave for its final rise until it doubles in size (about 20 minutes).
Meanwhile, place a cake tin with an inch of water in the bottom of the oven and pre-heat to 210 C fan-forced (410F).
Step 5 - Here it is risen and ready to be baked.
Step 6 - Gently turn the dough out onto the prepared tray so the seam is now on the bottom. Bake for 15 minutes at 210C then turn the oven down to 170C and bake for another 30 minutes.
Step 7 - Fresh out of the oven.
Step 8 - Transfer it to a wire rack & let it cool before slicing.
Recipe FAQs
How long do I knead the Best Ever Oliver Bread dough for if using a mixer?
Using a mixer makes it a lot faster. About 5 minutes should do it. My favourite tip is to knead it until when you pinch some between your thumb and forefinger, it feels like an earlobe (I know it's a weird description but it's very accurate).
Why do you put the pan of water in the oven when baking The Best Ever Olive Bread?
The water in the oven creates steam which helps the bread rise. Essentially it stops the crust from forming too quickly so the loaf has room to grow. Don't skip this step.
Would The Best Ever Olive Bread work as smaller buns?
We haven't tried it but I'm certain it would. You would shape the buns at the final stage before the tea towel step. Instead of a bowl, line a tray or plate with a floured tea towel, pop your shaped buns on top, sprinkle with a little more flour and then cover with another tea towel. Reduce the baking time to 10 minutes at 210C and 10-15 at 170C depending on size.
Pro Tip
Bread flours can vary in their consistency and 'thirstiness.' If your dough is super sticky in the first knead you might need to add more flour.
Use a couple of tablespoons of flour at a time and knead them in before adding more until it's no longer sticky.
Storage
This bread is best eaten on the day of baking.
After that, the best way to freshen it is to sprinkle with a little bit of water, wrap in aluminium foil and heat in the oven at about 100C.
The full loaf can also be frozen (wrapped in plastic wrap) then thawed and reheated the same way.
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Recipe
Olive bread
The most delicious homemade olive bread you'll ever find. Don't be put off by the prep time - it's only about 15 minutes hands-on the rest is resting time.
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. You can do this using a dough hook on a stand mixer.
Turn out dough onto a floured board and knead it until it is smooth and elastic.
Set it aside to rise for about 45 minutes or until it doubles in size.
Punch the risen dough down and then knead it again for 5-10 minutes or until it's smooth.
Cover it again and leave to rise for 30 minutes or until it doubles in size.
Use your hands to shape the dough into a round ball.
Line a large bowl with a lint-free tea towel and coat it generously with flour.
Turn the dough into the tea towel so it is seam-side up.
Dust the top with a bit more flour and then cover it loosely and leave it to double in size again (about 20 minutes).
While the bread is rising for the third time, put a pan of water in the bottom of the oven and preheat it to 210C(410F) fan-forced.
Line a baking tray with baking paper.
Gently tun the dough onto the baking tray seam side down.
Bake the loaf at 210C(410F) for 15 minutes then reduce heat to 170C(340F) and bake for 30 more minutes, or until it is golden.
Leave to cool on a wire rack before slicing.
Notes
Filling variations: Once you master the first one you can vary the fillings and flavours to whatever your heart desires.I think parmesan and herbs is next on the agenda or garlic and rosemary or even Slow Cooker Caramelised Onion and feta. Add your mix ins where the recipe says to add the olives.Tip: Bread flours can vary in their consistency and 'thirstiness.' If your dough is super sticky in the first knead you might need to add more flour.Use a couple of tablespoons of flour at a time and knead them in before adding more until it's no longer sticky.
Great idea Ashleigh! I would say it makes about a 500g loaf? Maybe a little bigger. I would be a decent bread with a meal for 6-8.
Marysays
Can't wait to try this out, especially after reading all the great reviews!
Just wondering if the pan of water has to stay in the over during the duration of the baking?
Thanks!
Hi Mary. Yep leave the water in the oven. It will totally evaporate and create a nice steamy environment for the bread. Good luck!
Mariamsays
I found the amount of liquid for this recipe lead to a very very sticky and wet dough. I had to use loads of flour to knead it. Is it supposed to be like that?
Hi Mariam. Sorry you had trouble with the recipe. I didn't find it needed much extra flour. It could be the type of flour that you're using or even the climate?
Jake Tilburysays
We had a party at our house on Saturday night as a send for a friend that is leaving the uk to join the bike circus.... it ended up being a pretty big party that last until the next day, this was not really expected. We ended up with a very unhappy letter from our landlord saying that we kept the family next door up alll night. We bake a lot of bread in our house but it thought i would make something a little bit more special for a gift to say sorry to the family next door.... the olive bread is rising now ... lets hope it dose the trick :)
I'm sure it will Jake! They will be able to smell it too so that should get them wondering what that wonderful smell is and wishing it was in their kitchen!
Morrissays
well dooby dooby do!!! thats what i call a winner!!! just had a big fat slice, covered it in stuff found in the fridge!!! dooby dooby do!!! thanks!!!
Just made this, didn't have any olives in the fridge, so used sundried tomatoes and pepitas. Massive win! Just has a slice, the rest will be going to my mama's for sunday night dinner to wipe up saucey lamb shank juice!
:-)
I hope it worked out Gabrielle! For the measurements... 1kg = 1000g I hope that helps!
Willsays
Will be trying this tomorrow to go with some homemade mushroom soup. I have the same request. Would you mind sharing the weight value to what a 'cup' is?
Clairesays
Hi Will. That sounds like a great idea. A cup of bakers flour is about 130g.
Nicolesays
I made your Olive bread and I LOVED IT. Often when I buy olive bread at a bakery - there aren't enough olives. Home made - there were plenty! This will become one of my staple baked delight.
jan says
Made it today as had it at a friend's house. Looked on the internet and saw your site. It's really east and the end result is worth the wait!
Claire says
Glad it was a hit Jan!
Sarah Gibbins says
Such an amazing reciepe. Made it loads of times now and it comes out perfect everytime. Thanks for sharing! Best bread ever!
Claire says
Glad you like it Sarah!
Ashleigh says
Looks amazing, will be attempting this as a mothers day present tomorrow for mum with a bottle of wine, can't go wrong!!
whats the serving size roughly for the bread? cheers :)
Claire says
Great idea Ashleigh! I would say it makes about a 500g loaf? Maybe a little bigger. I would be a decent bread with a meal for 6-8.
Mary says
Can't wait to try this out, especially after reading all the great reviews!
Just wondering if the pan of water has to stay in the over during the duration of the baking?
Thanks!
Claire says
Hi Mary. Yep leave the water in the oven. It will totally evaporate and create a nice steamy environment for the bread. Good luck!
Mariam says
I found the amount of liquid for this recipe lead to a very very sticky and wet dough. I had to use loads of flour to knead it. Is it supposed to be like that?
Claire says
Hi Mariam. Sorry you had trouble with the recipe. I didn't find it needed much extra flour. It could be the type of flour that you're using or even the climate?
Jake Tilbury says
We had a party at our house on Saturday night as a send for a friend that is leaving the uk to join the bike circus.... it ended up being a pretty big party that last until the next day, this was not really expected. We ended up with a very unhappy letter from our landlord saying that we kept the family next door up alll night. We bake a lot of bread in our house but it thought i would make something a little bit more special for a gift to say sorry to the family next door.... the olive bread is rising now ... lets hope it dose the trick :)
Claire says
I'm sure it will Jake! They will be able to smell it too so that should get them wondering what that wonderful smell is and wishing it was in their kitchen!
Morris says
well dooby dooby do!!! thats what i call a winner!!! just had a big fat slice, covered it in stuff found in the fridge!!! dooby dooby do!!! thanks!!!
Claire says
Yay! Glad you liked it Morris!
Frank says
The olive bread is in the oven - smells awesome and looks amazing! Cant wait to taste it
Claire says
Yum Frank! Enjoy!
Phoebe says
Just made this, didn't have any olives in the fridge, so used sundried tomatoes and pepitas. Massive win! Just has a slice, the rest will be going to my mama's for sunday night dinner to wipe up saucey lamb shank juice!
:-)
Claire says
Oh yum Phoebe that sounds great! Glad it was a success!
Gabrielle says
Looks lovely - am making it right now. But wish you'd give quantities in ounces or kilograms, for the sake of your British fans.
Claire says
I hope it worked out Gabrielle! For the measurements... 1kg = 1000g I hope that helps!
Will says
Will be trying this tomorrow to go with some homemade mushroom soup. I have the same request. Would you mind sharing the weight value to what a 'cup' is?
Claire says
Hi Will. That sounds like a great idea. A cup of bakers flour is about 130g.
Nicole says
I made your Olive bread and I LOVED IT. Often when I buy olive bread at a bakery - there aren't enough olives. Home made - there were plenty! This will become one of my staple baked delight.
Claire says
I'm so glad you liked it Nicole. It's still the best bread I've ever made. You just reminded me about it I haven't made it in a while. Yum!
Merv says
I made this today... Oh so yum!! It was so easy... There goes my low carb diet for today... Will be making again for sure...
Inspired2cook says
Your bread looks delish!
Erin@TheFoodMentalist says
This looks delicious! would be perfect with a big smear of salted European butter, mmm
molly kelly says
It does look super yummy Bub!! Mum x