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Olive Bread Recipe

Yields2 Servings

This is wonderful, savory bread that you can make from start to finish in the bread machine. There’s also no limit to the types and sizes of olives that you use, but if you’re going to mix and match varieties stay true to the proportions identified in the recipe. A nice finishing touch is to add some sliced olives to the top of the bread after the kneading cycle and before the rising cycle. 2/3 of a cup of chopped olives is the standard proportion for the dough, but you can add as many chopped or sliced olives on top. This bread goes great with pasta dishes and is wonderful with a glass of wine and you can even take it up a notch and dip the bread slices in olive oil.

 1/2 cup brine from olive jar. (Measure precisely, too much olive brine can inhibit the growth of the yeast during the rise cycle)
 Add Warm water (110° F.) to make 1 1/2 cups when combined with brine
 2 tablespoons olive oil
 3 cups bread flour
 1 2/3 cups whole wheat flour
 1 1/2 teaspoons salt
 2 tablespoons sugar
 1 1/2 teaspoons dried leaf basil
 2 teaspoons active dry yeast
 2/3 cup finely chopped Kalamata olives or other olives of your choice

Put all ingredients except for the olives in the bread machine in the order indicated in the recipe or according to your manufacturer’s instructions. Choose wheat setting for the best rise;


add the olives at the beep. This usually occurs after the first kneading cycle. You can also top with sliced or chopped olives at this time.


Let the bread bake in the machine and when the cycle is complete you’re ready to eat.


You can add more or less olives but don’t exceed a cup of chopped olives and don’t add more than a 1/2 cup of brine. Remember, the olive brine can adversely affect the yeast if you add too much.

Nutrition Facts

Servings 0