Uncle Larry Adventures

Italian Classics · Italian-inspired home cooking

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Olive Bread

Olive Bread: Drain and dry the olives so brine does not quietly change the dough. Follow the quantities, method and troubleshooting below. Original home formulation; not kitchen-tested. Times are estimates; image is illustrative.

Last updated

Olive Bread

Drain and dry the olives so brine does not quietly change the dough.

Illustrative olive bread

The short version

Olive Bread: Drain and dry the olives so brine does not quietly change the dough. Follow the quantities, method and troubleshooting below. Original home formulation; not kitchen-tested. Times are estimates; image is illustrative.

Prep
20 min
Cook
40 min
Total
About 3 hours including estimated rising time
Serves
12 servings

Ingredients

12 servings
  • 500 g bread flour
  • 330 g water, lukewarm
  • 5 g instant yeast
  • 8 g fine salt
  • 2 tablespoons olive oil
  • 120 g pitted olives, drained, dried and chopped
View list

Instructions

  1. 01

    Mix and knead. Combine flour, water, yeast, salt and oil. Knead about 8–10 minutes until cohesive and elastic, then gently knead in the dried olives. The olive brine is not included in the dough water.

  2. 02

    First rise. Cover in a lightly oiled bowl and let expand substantially, about 60–90 minutes depending on temperature. Judge the dough, not only elapsed time.

  3. 03

    Shape and proof. Shape into one oval loaf on a parchment-lined baking sheet. Cover loosely and let become puffy, about 30–45 minutes. Heat oven to 400°F (205°C).

  4. 04

    Bake and cool. Score the top with a sharp blade, then bake about 35–40 minutes until the crust is browned and the center no longer doughy. Allow to cool on a rack before slicing into 12 portions.

Larry’s rule: Drain and dry the olives so brine does not quietly change the dough.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” andlink to this page.

Before you cook

What to know about Olive Bread

What it is

Olive Bread is a bread recipe rooted in Italian home cooking. This version makes 12 servings in About 3 hours including estimated rising time and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: mix and knead, then first rise, then shape and proof. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 500 g bread flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 330 g water, lukewarm — supports the dish's balance, texture and regional character.
  • 5 g instant yeast — supports the dish's balance, texture and regional character.
  • 8 g fine salt — supports the dish's balance, texture and regional character.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Bake ahead, cool completely, and store airtight. Refresh briefly in a warm oven before serving.

What to serve with it

  • Serve warm at the table or use for sandwiches and crostini.
  • Cool fully before storing so the crust does not soften.

Larry’s why

Why the dough needs a slow, cold rise

A long rest in the fridge — 24 to 72 hours — lets enzymes break starch into sugar, which is what gives crust its colour and that faintly sweet, complex flavour. A fast warm rise makes gas but no taste. Time does the work you cannot fake with more yeast.

Larry’s rule: Less yeast, more time.

More questions Larry gets asked →

Ways Larry changes it up

Swaps, shortcuts and regional versions of olive bread.

Serving and substitutions

Drain and dry the olives so brine does not quietly change the dough. Follow the measured recipe first; substitutions change texture and timing. Review all ingredients for allergies. Serve rice as a main, bread and salad alongside a main, and sauces in quantities suited to the dish.

Preparation and storage

Cool bread on a rack before wrapping. Freeze portions for longer keeping. These times include estimates, not a tested shelf-life claim; bread containing perishable fillings would need different storage.

Olive Bread: common questions

Can I use green or black olives?
Either works if pitted and well drained. Saltiness varies, so do not add the brine and expect the same dough.
How long does olive bread take?
Allow About 3 hours including estimated rising time. These are estimated home-cooking times, not measured kitchen-test results. Follow the texture and doneness cues in the steps.
Can I scale this recipe?
Use the serving control to adjust ingredient amounts. A larger batch does not automatically cook in the same pan or time; use appropriate equipment and check doneness.
Can I prepare it ahead?
Cool bread on a rack before wrapping. Freeze portions for longer keeping. These times include estimates, not a tested shelf-life claim; bread containing perishable fillings would need different storage.

Did you make this?

Rate Olive Bread — real votes from real cooks only.

Be the first to rate it.

Questions Larry gets asked

Can I use green or black olives?
Either works if pitted and well drained. Saltiness varies, so do not add the brine and expect the same dough.
How long does olive bread take?
Allow About 3 hours including estimated rising time. These are estimated home-cooking times, not measured kitchen-test results. Follow the texture and doneness cues in the steps.
Can I scale this recipe?
Use the serving control to adjust ingredient amounts. A larger batch does not automatically cook in the same pan or time; use appropriate equipment and check doneness.
Can I prepare it ahead?
Cool bread on a rack before wrapping. Freeze portions for longer keeping. These times include estimates, not a tested shelf-life claim; bread containing perishable fillings would need different storage.

Share or cite this recipe

Last updated

Written recipe guidance, not a measured Test Kitchen result. Photos may illustrate the dish; they do not establish that a batch was tested. Only recorded experiments in the Test Kitchen count as measured comparisons. Sources and evidence labels.

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Quick answer

Is sausage and peppers gluten-free?

The dish itself is gluten-free — sausage, peppers, onions, olive oil. The risk is in the sausage itself, since some brands use breadcrumb or wheat-based fillers, and in the roll. Buy links labeled gluten-free and serve over polenta, rice or a certified gluten-free roll.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

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