Crusty Olive Bread

Super easy to make, beautiful crusty artisan bread with olives.

Crusty Olive Bread


For 3 Batch(es)

For the Bread:

  • 4 cups all purpose flour
  • 2 1/2 cups whole wheat flour
  • 1 1/2 tablespoons salt
  • 1/2 tablespoons instant yeast
  • 3 cups warm water
  • 3/4 cups chopped Kalamata olives or other ingredient (peppers etc...)


  1. In a large container add salt, yeast and warm water then gently stir together.
  2. Now add all purpose and whole wheat flour.
  3. Add pitted and chopped olives and begin gently mixing with a sturdy spoon until a dough forms and no dry flour is visible.
  4. The dough will form quickly and become stiff.
  6. No kneading is necessary!
  7. Cover with a lid and refrigerate for 2 hours or use the next day.
  8. Pre heat your oven to 375f and place a metal pan on bottom shelf.
  9. Meanwhile remove dough from refrigerator and take a piece of large enough to make a loaf (a good handfull).
  10. Sprinkle with flour and gently form a round or long loaf.
  11. Place on a baking sheet lined with parchment paper and sprinkle paper with flour.
  12. Allow loaf to rise for 35 minutes while oven is pre-heating.
  13. After the loaf has risen, sprinkle it with a little more flour and score some lines or an X about 1 inch deep across the top.
  14. The flour keeps your knife from sticking to the dough and also helps achieve the nice color when baking.
  15. Place loaf in the oven on a middle rack and pour 2 cups of water in the hot pan below it. Quickly close the oven door.
  16. Bake bread for 40 -60 minutes, depending on size of loaf or until it becomes golden brown and crispy.
  17. Once bread has cooled slightly it is ready to enjoy.
  18. Eat it on its own, buttered or top with your favorite ingredients.



Recipe Notes

Experiment and add ingredients like roasted peppers or garlic, cheese etc...


Monday, 16 May 2022
amazing - couldn't get enough -
Friday, 17 April 2020
Thursday, 14 December 2017
I made this rustic bread with kalamata olive pieces and sauteed weet onions. Yummmmmy. -
Thursday, 14 December 2017
Great bread recepie. Moist and delicious.I do let mine rise for two hrs. In bucket before putting li...
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- jutka
Thursday, 14 December 2017
I started this yesterday and baked it off today. The only thing I changed was that I let it rise for...
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- ReneeZ
Thursday, 14 December 2017
Dio santo this bread did not last half day next time I\'ll make 2 its worth it Thank you Nonna and R...
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- Cesare
Thursday, 08 September 2016
i can not wait to try to make this bread. its my favorite, going to add some garlic. yummy - angie310
Thursday, 08 September 2016
Too salty! - Mimmo