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Olive Bread

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  • Prep 1 hr 30 min
  • Total 2 hr 0 min
  • Servings 2
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A tasty artisan loaf filled with salty chunks of olives. A perfect addition to the cheese plate at your next dinner party.
by: Girl vs Dough
Updated Oct 27, 2014
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  • 1/2 cup warm water (for the starter)
  • 1 teaspoon active dry yeast (for the starter)
  • 1/2 cup bread flour (for the starter)
  • 1/3 cup warm water
  • 2 1/4 teaspoon active dry yeast
  • 2 tablespoons butter, softened and cut into cubes
  • 1 tablespoon sugar
  • 2 1/2 cups bread flour
  • 1/2 tablespoon salt
  • 1 cup whole olives, pitted


  • 1
    Make the starter: In a small bowl, whisk together water and yeast until the yeast is dissolved, Stir in flour, cover and let sit 30 minutes.
  • 2
    In the bowl of a stand mixer, mix together water, sugar and yeast until yeast is dissolved. Add butter, flour, salt, olives and starter. Mix until all ingredients are just combined. Pour dough into a lightly greased bowl, cover and let rise until doubled, about 30 minutes.
  • 3
    Pour out risen dough on a lightly floured surface. Divide in half and shape each piece into a loaf about 3 x 8 inches. Place each loaf on a baking stone or a parchment-paper lined baking sheet, cover and let rise 30 minutes.
  • 4
    Preheat oven to 400°F. When dough is risen, use a serrated knife to slice diagonal lines across the top of the loaves. Mist tops with water and bake about 30 minutes, or until a dark brown on the top.
  • 5
    Remove from oven and allow to cool completely on a cooling rack before slicing or serving.

Nutrition Information

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More About This Recipe

  • The next time you're at a holiday party or at Grandma's house for Christmas, take a second look at the cheese and crackers plate. You know it's there. There's ALWAYS a cheese and crackers plate. And generally, it seems to be the one unwelcome guest at the hors d'oeuvres table.

    There is a solution. It's called Olive Bread.

    Though it might be mildly uncouth to abduct someone else's perfectly crafted cheese and crackers plate and spruce it up yourself, the next time you're in charge of the infamous dish or are planning to host your own holiday party, make this Olive Bread and use it in place of the cardboard-like crackers. (Trust me, even if people are eating the crackers, they probably aren't enjoying them. Just saying. Constructive criticism, my friends.)

    For Thanksgiving this year, I made this Olive Bread, sliced it thin, toasted it and placed it alongside cut-up cheese and crackers (okay, yes, guilty. I still provided crackers). It was a hit! The simple flavor with chunks of salty olives and a mildly crusty crust made it a more exciting vehicle by which to eat its complementary cheeses.

    What's also nice about this recipe is it's good with things other than cheese. If you've got a cream cheese spread or your favorite dip on hand, this bread will be a perfect partner. It's pretty easy to make too, and just a few ingredients makes two substantial loaves. Use regular pitted black olives, Kalamata olives, even try a medley of green olives and pimientos for a festive look, depending on what kind of olive-y flavor you want.

    It's time to make the cheese and crackers -- er, Olive Bread -- plate feel welcome again.

    Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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