Olive Bread

Olive brine adds flavour, and higher water-to-flour ratio makes this chewy, tasty loaf.
Olive brine adds flavour, and higher water-to-flour ratio makes this a chewy, tasty loaf.

Yum!  Made this in ye olde bread machine!  Nice chewy crust. The recipes I selected from a Google search for Olive Bread, all used a higher water-to-flour ratio than my standard recipe, so I tried it. The extra water, and reduced flour makes for a chewier, denser loaf. These are the proportions and ingredients I used:

  • Drain a 14oz (398 ml) can of sliced, black olives, reserve the liquid in a measuring cup
  • Add warm water to reserved liquid to make 1 and 1/2 cups of water
  • Add this liquid to the bread making pan


  • 4 tsp olive oil
  • 2 T brown sugar
  • 2 tsp salt
  • 3 and 1/2 cups sifted flour ( I used 1/2 WW and 1/2 white)
  • Add the sliced olives around the edge of the pan, leaving space in the middle to make a well in the flour to add:
    • 2 tsp yeast
  • Set at Rapid (2 hours)
  • Leave standing in the machine, with the lid closed for an extra 20-30 minutes after baking has completed, then remove from the pan and stand on wire mesh to cool.  Serve with butter.  Heaven.

I’m going to try this on a different setting next time – just to see what difference it makes – and add some rosemary with the olives, and a little coarse salt when the loaf is shaped.  It’s a tasty loaf as is, but I do think rosemary and salt will take it to the next level.   Great as is to serve with balsamic vinegar and olive oil dip, where the rosemary can be added, along with a small saucer of coarse salt.


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