I had to make this olive bread twice before I posted it. The first time I made it as bread sticks and it all disappeared. I had no final picture for this recipe since it went that fast. The second time, I decided I had to make it in a form of a bun. I wanted them to look like knots. This time I hurried to get that final picture. I hardly got it. Any later, I would have had to do the recipe again lol It seems no one wanted to wait to eat them until I took pictures. As soon as the pictures were taken, these delicious “knots” with its conglomeration of flavours from the black olives, onion and parsley disappeared in a blink of an eye. However, the next time I make this bread, I intend to make it as loaves just for variety.
Making Olive Bread
I enjoy making olive bread. This bread is worth the time and attention. This olive bread brings a number of ingredients together that could absolutely surprise your taste buds. The crust on this bread is crisp and tender, but the inside has a marvelous moist light crumb texture. Just make sure you lightly grease the dough before you leave it to rest. It helps when the dough has to be shaped and it stops you from adding too much flour when you have to shape the dough.
This is yet another bread for bread lovers to try and enjoy. It is different, and I’ve found that the dough can be versatile. You can make bread sticks, knots, loaves, etc. with this dough. You can also vary the recipe; add a little clove, rosemary, thyme, or even chadon beni to kick it up another notch. This bread calls for these variations, so don’t shy away from being creative with it. Here is olive bread. Hope you enjoy!
Olive Bread Recipe
1 pack yeast
1 tbsp. sugar
1 1/4 c warm water
1 tbsp olive oil and extra for greasing
1 onion, grated
1 lb (4 cups) all-purpose flour or bread flour and extra
1 tsp salt
1/4 tsp salt
1/4 tsp. black pepper (optional)
1/2 c chopped black olives
1 tbsp. fresh or dried parsley
Sprinkle yeast over 1/4 cup of warm water add sugar and leave mixture to stand 10 min.
Add the onion and remaining water.
In a separate bowl, add the parsley…
… sifted flour and…
… black olives.
Make a well and add yeast mixture.
Mix gradually to a soft dough, adding water if necessary.
Turn out dough on lightly floured surface and knead for 5 min or until smooth and elastic.
Place dough in a lightly greased and warm mixing bowl and cover with a damp towel.
Leave to rise in a warm place for about 2 hours or until doubled in bulk.
Lightly grease baking sheet. Turn dough out on lightly floured surface.
This dough is a remarkable dough. It can be shaped according to your liking. Above, you can flatten the round dough and cut with a pizza knife to make strips.
Then the strips can be twisted like above to make some bread sticks.
Or it can be tied to make knots.
You can also choose to make regular loaves with the dough.
This dough could make two thin long loaves or round loaves.
You can then use a sharp knife to make criss cross cuts over top of dough cover.
Place the round of dough or knots etc on a prepared sheet, sheet and leave again for 30 minutes.
Preheat oven at 425 degrees F for 10 minutes. Then lower temperature to 400 degrees F and bake for further 20 minutes or until loaf sounds hollow.
So that’s it for today’s post. Don’t forget to leave your comments for this olive bread in the comment box below.