humble Olive loaf

Prep Time: 15 minutes
Rising / Proofing Time: ~ 1 hour (can vary by room temp)
Bake Time: 35–40 minutes
Total Time: ~1 hour 55 minutes
Difficulty: ★☆☆☆☆ (Easy)
Yield: 1 loaf (standard loaf tin, ~8×4 in / 20×10 cm)
Servings: about 10–12 slices

Ingredients

Equipment Needed

• Large bowl

• Wooden spoon or dough hook + stand mixer (optional)

• Loaf pan (8×4 in / 20×10 cm)

• Plastic wrap or clean towel

• Wire rack for cooling

Instructions

1. Activate the yeast (if using active dry yeast).

   • Warm the water to about 100‑110°F (~38‑43°C).

   • Stir in the yeast and let sit ~5‑10 minutes until foamy. (If using instant yeast, you can mix dry with flour directly.)

2. Mix the Dough.

   • In a large bowl, combine flour and salt (and garlic powder if using).

   • Add the olive oil and the yeast‑water mix; stir until it comes together into a shaggy dough.

3. Add Olives & Herbs.

   • Gently fold in the chopped olives (and chopped herbs). Be careful not to mash the olives too much.

4. Knead the Dough.

   • Turn dough onto a lightly floured surface and knead about 8‑10 minutes until the dough is smooth, elastic, and springs back when poked. Alternatively, use stand mixer with dough hook for about 5 minutes.

5. First Rise.

   • Place dough into a lightly oiled bowl, cover with plastic wrap or towel. Leave in a warm place until it doubles in size — about 45‑60 minutes.

6. Shape & Second Rise.

   • Punch down the risen dough, gently deflate. Shape into a loaf. Place into the greased loaf pan.

   • Cover again and let rise until it puffs up, nearly to the top of the pan (~30 minutes).

7. Preheat Oven & Bake.

   • Preheat oven to 375°F (190°C).

   • Bake the loaf for 35‑40 minutes, or until the crust is golden and the bottom of the loaf sounds hollow when tapped. An internal temperature of about 200‑205°F (93‑96°C) is good if you have a thermometer.

8. Cool.

   • Remove from oven. Let the loaf cool in the pan for about 5‑10 minutes. Then turn out onto wire rack to cool completely before slicing.

Flavor & Texture Notes

• The olives give saltiness and pockets of briny richness. Using mixed olives (green + black) gives more complexity.

• If your olives are very salty (especially jarred ones), you might reduce the added salt slightly.

• Herbs (like rosemary or thyme) pair very well — they add fragrance. Garlic adds more depth.

• Crust will be kind of crisp; crumb inside should be soft but with olive bits distributed.

Variations

• Use no‑knead method: long overnight fermentation instead of active kneading. (Just mix, let ferment, fold in olives mid‑way, bake next day.)

• Add cheese (like grated cheddar or Gruyère) for cheesy olive loaf.

• Make mini loaf or rolls instead of a full loaf.

• Use flavorful olive oil (extra virgin) for better aroma.

Storage & Serving

• Store cooled loaf in a paper bag or wrapped loosely in foil (helps keep crust crisp and crumb soft) for 2‑3 days.

• For longer storage, freeze sliced loaf: wrap well in plastic + foil, freeze. Toast/heat slices when needed.

• Great served warm with butter; also slices work well for sandwiches, grilled cheese, dips, etc.

Nutrition Estimate (per slice, assuming 12 slices)