Recipe by Joan Callaway
"Delicious with any soup or salad... and great toasted the next day!"
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2 1/2 cups
warm water (110 degrees F/45 degrees C)
active dry yeast
7 1/2 cups
kalamata olives, pitted and chopped
chopped fresh rosemary
Best olive breat recipe yet, and if you're going to spend 3hrs making bread, you might as well make two loaves. the first loaf will be gone right out of the oven.
NOTES: 2pkgs dry yeast; 12oz jar pitted kala olives chopped; 1.5 tblspns salt;
Brush bread with egg white for a good crust.
This recipe is really good. To make it more savory I rolled out the dough and spashed on some olive oil and sprinkled bleu cheese crumbles, more olives and more rosemary, then rolled them up like cinnamon bread. It's so good with any meal.
Wonderful.Will make again.
Wow, adapted this to my bread machine and it is good. Really great toasted with mozzarella cheese. YUM! I also made it with whole wheat flour (with added vital wheat gluten) in the machine with great results. BTW, it worked best for my bread machine when I calculated for 10 servings, squeezed the olives out thoroughly and tossed them with the dry ingredients, and used 1 3/8 cups of water.
I made this recipe exactly as given, and it yielded two lovely loaves of bread. Will definitely make again! Edit: My bread looks NOTHING like the picture, which I'm pretty sure is a picture of a completely different recipe.
Yummy!! This bread was a hit at a superbowl party that I went to. I added the bleu cheese as suggested by someone else who wrote a review, it was a nice touch to an already mouthwatering recipe. We dipped the bread in seasoned olive oil, it was sooo yummy!!
This is excellent! I like my olive bread nice and herby, so I added 1/4 tsp each of thyme, oregano, and basil. I covered the crust with sesame seeds and a bit of coarse salt. I also added some chopped bell peppers, which meant I needed to cut the water a bit.
I would not advise anyone to mix their water first...active dry yeast does not need to be activated, and good bread making technique is to add water a bit at a time until the dough is right. Don't let the water dictate the flour content.
Even without the additions, this would be nice tasty bread....thanks for the recipe.
Brilliant recipe! I give it five stars, even though I don't really care for kalamata olives I thought it was good. For something new, try having good ole' green olives IN KALAMATA OLIVE'S STEAD! It makes it AWESOME-ER. Sorry for the childish writing style, but this is a pretty cool recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 186
** Calories from Fat: 32
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