Olive Bread


  • 3 cups of all-purpose flour
  • 1/4 teaspoon instant yeast
  • 1 teaspoon of salt
  • 1 1/2 cups warm water
  • 1/3 cup of chopped olives


  1. In  bowl, combine flour, yeast, also salt. Adding water and olives, stirring until a shaggy dough forms.
  2. Cover the bowl with plastic wrap and leave at room temperature for 12-18 hours.
  3. Preheat the oven to 450°F (230°C) in a Dutch oven or heavy saucepan with a lid inside.
  4. Once the oven is heated, carefully remove the pot from the oven and remove the lid. Sprinkling flour or cornmeal on  bottom the pot to prevent sticking.
  5. Gently shape the dough into a ball and place it in the saucepan. Covering pot and returning it to the oven.
  6. Baking for 30 minutes with  lid on, then removing the lid and bake for an additional 15-30 min
  7. Remove the bread from the pan and let it cool on a wire rack before slicing and serving.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

Leave a Reply


Your email address will not be published. Required fields are marked *


Crust Cheesecake