A Perfect Blend of Olive and Bread, Just Like Nonna Used to Make
Nonna’s Olive Bread is a flavorful, rustic bread that’s easy to make and packed with delicious Mediterranean olives. 🍞🌿
Whether you shape it into round rolls or long loaves, this bread is perfect for any meal or as a delicious snack on its own.
The combination of simple ingredients—flour, yeast, and pitted olives—creates a hearty bread with a hint of olive flavor in every bite. 🫒💖
Why Nonna Loves This Recipe
Nonna loves this Olive Bread because it brings together the rustic flavors of Italy with just a few simple ingredients.
The pitted olives add a salty, savory touch that pairs perfectly with the soft, warm bread.
Plus, the dough is easy to prepare and doesn’t require too much time to rise. It’s the perfect addition to any meal or just as a snack with some olive oil and balsamic vinegar! 🍞🧄
Cooking Time
Preparation Time: 30 minutes
Rising Time: 1 hour 30 minutes (divided into two rises)
Cooking Time: 20-25 minutes
Total Time: 2 hours
Servings: 12 rolls
Difficulty: Easy
Cost: Low
Ingredients
3 ½ cups plain flour
2 teaspoons brewer’s yeast
1 teaspoon salt
Extra virgin olive oil, for brushing and dough
¾ cup pitted olives, chopped
1 teaspoon sugar
Lukewarm water, as needed (about 1 cup)
Method
Activate the yeast:
In a small bowl, mix the yeast with 100 g of flour, a pinch of sugar, and enough lukewarm water to form a soft dough. Let it rest for 15-20 minutes until bubbles form and the mixture starts to rise. 🧑🍳Prepare the dough:
In a large bowl, combine the yeast mixture with the remaining flour, salt, and a teaspoon of olive oil. Gradually add more lukewarm water as needed to form a soft, smooth dough. Knead the dough for about 5-7 minutes until it becomes elastic and slightly sticky. 🍞Let the dough rise:
Cover the bowl with a cloth and let the dough rise for about 1 hour or until it doubles in size. 🌱Deflate the dough and add the olives:
Once the dough has risen, gently deflate it and knead in the chopped pitted olives. This will add delicious pockets of olive flavor throughout the bread. 🫒Shape the rolls:
Divide the dough into 12 equal portions and shape them into round or long rolls, depending on your preference. Place them on a baking sheet lined with parchment paper. Brush the top of each roll with a little olive oil and a splash of water. 🍶Second rise:
Let the rolls rise for about 30 minutes on the baking sheet until puffed up and slightly increased in size. 🍞Bake the bread:
Preheat your oven to maximum temperature (around 220°C/450°F). Bake the rolls for about 20-25 minutes, or until golden brown and crisp on the outside. 🍞Cool and serve:
Let the bread cool slightly before serving. The rolls will be soft on the inside with a crispy crust, perfect for dipping in olive oil or serving with your favorite meal. 🍽️
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 200 mg |
| Sugar | 1 g |
| Fiber | 2 g |
Tips and Tricks
Use good quality olives: For the best flavor, use green or black olives of your choice—just make sure they’re pitted and chopped to your desired size.
Make ahead: You can prepare the dough ahead of time and let it rise in the fridge overnight for an even richer flavor.
Add herbs: For an extra flavor kick, try adding oregano, rosemary, or thyme to the dough.
Serving suggestions: Serve the olive bread with cheese, salami, or dip it in balsamic vinegar and olive oil for a delightful appetizer.
NONNA'S OLIVE BREAD
Notes
Ingredients
- 3 ½ cups plain flour
- 2 teaspoons brewer's yeast
- 1 teaspoon salt
- Extra virgin olive oil, for brushing and dough
- ¾ cup pitted olives, chopped
- 1 teaspoon sugar
- Lukewarm water, as needed (about 1 cup)
Method
- Activate the yeast:
In a small bowl, mix the yeast with 100 g of flour, a pinch of sugar, and enough lukewarm water to form a soft dough. Let it rest for 15-20 minutes until bubbles form and the mixture starts to rise. 🧑🍳 - Prepare the dough:
In a large bowl, combine the yeast mixture with the remaining flour, salt, and a teaspoon of olive oil. Gradually add more lukewarm water as needed to form a soft, smooth dough. Knead the dough for about 5-7 minutes until it becomes elastic and slightly sticky. 🍞 - Let the dough rise:
Cover the bowl with a cloth and let the dough rise for about 1 hour or until it doubles in size. 🌱 - Deflate the dough and add the olives:
Once the dough has risen, gently deflate it and knead in the chopped pitted olives. This will add delicious pockets of olive flavor throughout the bread. 🫒 - Shape the rolls:
Divide the dough into 12 equal portions and shape them into round or long rolls, depending on your preference. Place them on a baking sheet lined with parchment paper. Brush the top of each roll with a little olive oil and a splash of water. 🍶 - Second rise:
Let the rolls rise for about 30 minutes on the baking sheet until puffed up and slightly increased in size. 🍞 - Bake the bread:
Preheat your oven to maximum temperature (around 220°C/450°F). Bake the rolls for about 20-25 minutes, or until golden brown and crisp on the outside. 🍞 - Cool and serve:
Let the bread cool slightly before serving. The rolls will be soft on the inside with a crispy crust, perfect for dipping in olive oil or serving with your favorite meal. 🍽️
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