Rustic Olive Loaf

Don’t you just love a good rustic loaf? I certainly do. The salty Kalamata olives add a delicious depth of flavour to this simple bread. It obviously works wonderfully for any savoury sandwich, but is equally delicious served warm with just a bit of farm butter melting over the top.

My favourite way to enjoy this bread is alongside a cheeseboard. Dipped in some extra virgin olive oil or dolloped with your favourite pesto or hummus and a side of strong vintage cheese, it’s the perfect summer lunch or picnic loaf.

Rustic Olive Loaf

Vanessa Vermaak

I just love a good rustic loaf. The salty Kalamata olives add a delicious depth of flavour to this simple bread. It obviously works wonderfully for any savoury sandwich, but is equally delicious served warm with just a bit of farm butter melting over the top. My favourite way to enjoy this bread is alongside a cheeseboard. Dipped in some extra virgin olive oil or dolloped with your favourite pesto or hummus and a side of strong vintage cheese, it's the perfect summer lunch or picnic loaf.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rising/resting time: 2 hours hrs 15 minutes mins

Total Time 3 hours hrs

Course Baked Goods, Bread

Servings 1 Loaf

Ingredients

  

½1x2x

• 1½ tsp Instant dry yeast
• 2¾ Cup Bread Flour I used stoneground, unbleached, coarse white bread flour
• 1 Cup Luke warm water
• ½ tsp Salt
• 2 tsp Olive oil
• ½ Cup Kalamata olives, pitted and chopped

Instructions

• Combine the yeast, flour, water, salt and olive oil in the bowl of a stand mixer or a large mixing bowl. Use a spatula to roughly combine the ingredients. Let rest for 15 minutes to activate the yeast
• Fold in the olives. Attach the dough hook and knead on medium for 5 minutes or do this by hand on a slightly floured surface
• If too sticky, sprinkle in a little more flour a teaspoon at a time until a smooth dough ball forms
• Transfer the dough to an oiled bowl, cover, and allow to rise for 1 hour in a warm, draft free, place
• After the first hour of rising time, transfer the dough to a baking paper lined baking sheet. Use your hands to shape it into a loaf (feel free to make it round, oval or baguette shaped as I did)
• Cover and allow to rise for another hour in a warm, draft free, place
• Preheat the oven to 200°C and place a second baking sheet on the bottom rack. Dust the loaf with flour and use a super sharp knife or blade to make three shallow cuts across the top
• Place the baking sheet containing the dough on the middle rack of the preheated oven. Pour half a cup of water onto the hot baking sheet on the bottom rack and close the door. Bake for 30 minutes
• Let cool completely on a wire rack before slicing

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Keyword Homemade Bread, Olive Bread, Olive loaf, Rustic bread, Rustic Loaf