I’m not sure when my intense love of olives began, but I do know that it was permanently solidified somewhere around the age of eight or nine when my Grandpa bought me a one gallon jar of stuffed green olives for my birthday … and I ate the entire jar in a week or two.
Yep, true story.
So, you can bet your bottom dollar that when this month’s Twelve Loaves baking challenge — olives — was posted, I did a little happy dance in my kitchen … and I also broke out the yeast for my first yeasted Twelve Loaves bread recipe.
Adapted from King Arthur Flour, my no-knead green olive and feta flatbread is a salty bread lover’s dream. Studded with tangy green olives and briney feta cheese — both of which provide just the right amount of salty goodness — and topped with fresh garlic that gets perfectly toasty in the oven, this bread is just plain good. Really, really, really good.
And while this is a yeasted bread recipe, it only take a few minutes to make the dough … and since it only needs to rise for an hour, it’s totally do-able for a late weeknight meal. The other good thing about this bread? It’s totally adaptable. Like kalamata olives and feta better? Sure, go for it. Or perhaps black olives and parmesan are more your style? By all means, let your olive and cheese pairings run wild.
Whatever olive and cheese you fancy, if you’re an olive lover, you must make this bread.
- 6 tablespoons olive oil
- 1½ cups lukewarm water
- 1¼ teaspoons salt
- 2 cups all-purpose flour
- 1½ cups whole wheat flour
- 1 tablespoon instant yeast
- 2 cups olives, drained
- 1 cup cheese, shredded or diced
- 4 to 6 garlic cloves, peeled and chopped
- Dried herbs of your choice
- Drizzle 3 tablespoons of olive oil in the bottom of a 9" x 13" baking pan; brush to liberally coat bottom of pan.
- In a large bowl, combine the water and the remaining 3 tablespoons olive oil; add in the salt, all-purpose flour, whole wheat flour, and yeast. Beat at high speed with an electric mixer for 60 seconds.
- Add the olives and cheese, stirring by hand to incorporate just until combined. (The dough will be very sticky.)
- Scoop the dough into the prepared pan, then spread the dough out to cover the bottom of the pan. Cover the pan with a kitchen towel, then let the dough rise at room temperature for 60 minutes until it's puffed up.
- While the dough is rising, preheat the oven to 375°F.
- Once the dough has risen, sprinkle it with the chopped garlic and the dried herbs of your choice, if desired.
- Bake the bread until it's golden brown, about 35 to 40 minutes.
- Remove the bread from the oven. Let the bread sit in the pan for 5 minutes, then turn it out onto a rack. Serve warm or at room temperature.
Just cut your leftover bread into 1/2-inch slices, then lay them on an ungreased baking sheet. Bake the slices in a preheated 350°F to 400°F oven until they’re light golden brown and crunchy, about 15 to 25 minutes. So easy!
Looking for more great olive breads? Check out these delicious recipes from the very talented Twelve Loaves bakers … and thanks to Karen from Karen’s Kitchen Stories for hosting this month’s Twelve Loaves event!
- Black Olive Focaccia from Baking in Pyjamas
- Eliopsomo (Greek Olive Bread) from A Shaggy Dough Story
- Greek Bread from NinjaBaker.com
- No-Knead Green Olive and Feta Flatbread from Rhubarb and Honey
- No Knead Olive Bread from Cake Duchess
- Olive and Tomato Focaccia from Never Enough Thyme
- Olive Campagne Boule from Karen’s Kitchen Stories
- Olive Oil Crackers from Ma Che Ti Sei Mangiato
- Olive Tapenade Focaccia from girlichef
- Rosemary Olive Bread from That Skinny Chick Can Bake
- Sun Dried Tomato and Olive Bread from A Baker’s House