Green olive bread
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This Green olive bread recipe will make a delicious bread that can be eaten as it is or with cured meats or cheeses, for instance. In Finland, it would be quite common to spread margarine or butter on it, or some slices of cheese.
Bread is an easy choice
When we are in supermarkets and we crave carbs, the easiest choice is bread. I mean, pasta, rice, and all the others are excellent choices but bread is just simply good. Additionally, you can find several types, shapes, and really anything you could wish for. It is difficult to go back home without any kind of bread in your grocery bag. If you forgot to buy bread, most likely you would stop by the store again. Be honest: wouldn’t you?
Even in Italy, where pasta is a steady element in your carb supply, bread is something that you cannot miss from the table. At the end of each meal where the sauce is left on the plate, bread-dipping is a must. In Italy, we even have a proper term for this: fare la scarpetta. For instance, when you finish eating your homemade gnocchi alla sorrentina, bread-dipping is the only thing you can (and must) do. It would be almost considered bad manners leaving the plate with sauce on it. An Italian mother would think of that as a crime… and she would be right!
Besides supermarkets, we are able to buy bread in bakery stores and we can choose between fresh and non-fresh bread or bread with olives, onions, seeds and so on. There are so many choices that it becomes almost a struggle each time we buy it.
Although bread is really sold everywhere, this does not stop us from making our own homemade artisan bread. I mean, what is better and healthier than your own creations in the kitchen? This is extremely delicious and yummy. You are not gonna regret making it.
Ingredients
The ingredients to make this green olive bread recipe are quite easy:
- All-purpose Flour – You can replace this with bread flour
- Dry yeast – you can use fresh yeast as well. We often use the dry one
- Coarse salt
- Cool water
- Olives – we used 10 but change the amount as you wish.
In this recipe, we have used olives filled with garlic, but feel free to change this ingredient with what pleases your appetite the most or leave it out completely. It will taste great however you choose to make it.
The preparation of this bread is long because it will need to rest 2-4 hours after making the dough, 2-3 days in the fridge, and 45 minutes before cooking. To make the bread:
- Start making the dough by mixing flour and water. Add salt, oil and forma sticky dough.
- Cover the dough tightly and leave it at room temperature for 2-4 hours until it doubles in size. Then put the dough in the fridge and let it rest for 1-3 days.
- Turn the cold dough onto a work surface, cut it in half and place the halves on a baking sheet. Shape the halves into loaves and let rest for 45 minutes.
- Preheat the oven to 250 C, cut three slashes on the loaves, and bake the bread for 20-25 minutes.
We tried it out for the first time last year and time after time we have perfected the amounts and the making process. This is what you should do when cooking: learning by doing, improving each recipe time after time so as to reach what you like the most.
No knead olive bread
As specified in the instructions of this green olive bread recipe, the latter requires one to three days for the dough to rest and rise in the fridge. We usually keep it 72 hours and the result is amazing, so highly recommended!
Kneading is the process, when making bread, used to mix the ingredients and add strength to the final product. It is done by hand or with a machine. This recipe is for a no-knead olive bread because we let the wet dough rest, instead of working it more.
How to store it?
You can keep your homemade bread with olives outside for a couple of days. It won’t lose the crunchiness of the crust. If you store it in a food bag, you can keep it for another 1-2 days, even though we suggest you eat it as soon as possible to enjoy it the most.
If you wish to freeze the bread, put it into freezer bags, being sure that it’s completely cooled down before storing it.
It’s up to you to decide whether to store the entire loaf or slices of it. We recommend you store slices in order to thaw and use only what you need. We also do not suggest you freeze the same loaf again after each use.
The bread can be kept in the freezer for around 3 months. Once out of the freezer, you can leave it to thaw at room temperature if an entire loaf or heat it up in the oven at 175ºC. If you instead want to use only single slices, they can be heated up in the microwave for 15-25 seconds, as the process is quite fast. Your microwave might require more or less time based on the settings and the power.
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Green olive bread
Ingredients
- 420 grams Flour
- 2 teaspoons Dry yeast
- 1,5 teaspoon Coarse salt
- 360 milliliters Cool water
- 10 Olives
Instructions
- Mix flour, yeast, water and salt together into a sticky dough.
- Cover the dough tightly and leave it at room temperature for 2-4 hours until it doubles in size. Then put the dough in the fridge and let it rest for 1-3 days.
- Turn the cold dough onto a work surface, cut it in half and place the halves on a baking sheet. Shape the halves into loaves and let rest for 45 minutes.
- Preheat the oven to 250 C (482°F), cut three slashes on the loaves, and bake the bread for 20-25 minutes
Notes
- You can replace all-purpose flour with bread flour.
- When mixing yeast and water, remember to use cool water instead of warmer water you would normally use for yeast – the long time it takes to get the bread to rise is important here, so we don’t want the yeast to work too fast.
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The bread you see in the pictures was kept in the fridge for about 30 hours, with extraordinary results in taste and texture.
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For one round loaf, keep in the oven for some extra minutes.
Nutrition
Caution
Nutritional information shall not be used for medical reasons.
I tried this recipe for the first time last week and it turned delicious. It was as soft as I wished.