Reviewed: Oct. 21, 2012

Best olive bread ever! Reduced the salt by half, roasted the garlic and added fresh rosemary. Made the dough in the bread machine using the dough cycle and finished the bread as described. Next time I will shape into two loafs, as this recipe makes a massive loaf.

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Reviewer:

France

Home Town: Windsor, Ontario, Canada

Reviewed: Oct. 1, 2012

Ended up making 5 loaves of this over the weekend. The first loaf i made as directed, but the second i used twice the amount of olives. Everyone loved it, even the kids.

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Reviewer:

newgirl98

Reviewed: Sep. 17, 2012

The bread part was OK, a little heavy and dense but eatable. I did not care for the olive and garlic filling. The garlic needs to be sautéed and the filling should be worked into the dough because getting a mouth full of it was to much. Not sure I'd ever do this one again.

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Reviewer:

Nathaniel

Reviewed: Aug. 2, 2012

Very good recipe, but I too made the recipe by hand, didn't use a bread machine or food processer and it turned out great. I also mixed the olives and minced garlic right into the dough and decided to bake my bread on a Pizza stone and I love the way it turned out, more like Foccocia Bread. I spread some olive oil on the pizza stone, sprinkled a little cornmeal on the stone then spread out the dough. I brushed the top with a bit of olive oil then added chopped fresh Rosemary on top just before I put it in the oven. Only thing I would do different is use less salt.

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Reviewer:

sally2u

Cooking Level: Intermediate

Home Town: Little Current, Ontario, Canada

Reviewed: Oct. 24, 2011

ok my first attempt was awful...all my fault the next attempt following all directions whoo hoo fantastic bread! now that got my mind racing, if olives and garlic were good, why not jalepanoes, sharp cheddar and garlic, then why not olives, garlic and feta? you get the idea thanks Martha I will always love the original but go for the others..btw the jalepeno and cheddar was great with chili

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Reviewer:

Sling

Cooking Level: Expert

Reviewed: Feb. 10, 2011

Very tasty! I used a more traditional method for rising instead of heating anything, and I made the whole recipe by hand. I did use Black and Green Olives because I didn't have Kalamata...although I do love Kalamta!! I let it rise for a full hour on the second rise after shaping. The end result was soft and moist...packed with flavor! I'll try the addition of some olive brine in place of some water next time and maybe a little rosemary. I also only used 1 tsp of salt in the dough because I was using such salty olives! Wonderful recipe-thanks.

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Reviewer:

Kathleen

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Marion, Iowa, USA

Reviewed: Jan. 18, 2011

Good, easy recipe and even better with whole wheat flour if you like really dense bread.

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Reviewer:

LadyK

Reviewed: Dec. 11, 2010

Will make this again BUT I will let it rise for a longer period next time as it turned out pretty dense. For this recipe I had to bake it an extra 20 minutes for some reason and I was using the convection oven. The following modifications were made: manzanilla olives instead of Kalamata instead of water used the brine from the olives (eliminated the salt) mixed the garlic and olives right in the bread like other suggested. Nice flavour

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Reviewer:

Hilary

Reviewed: Dec. 3, 2010

This makes a very satisfying, dense yet tender loaf. I followed the recipe exactly, and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives, but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread.

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