Mediterranean Black Olive Bread

I made this bread the other day and when the aroma filled our home, I felt like I was visiting a cafe in Italy. And the taste was just as good as the smell. Honestly, mama, I prepared this and some fresh bruschetta and ate so much of it that I didn’t have room for dinner. I ate HALF A LOAF…and I’m proud of it.

With fresh ingredients and whole grains, you can’t go wrong with this recipe.

Pair it with some fresh bruschetta and you’ll be one happy mama, guaranteed.


3 cups white flour
3 cups whole grain flour (I used whole wheat)
1 1/2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon spaghetti seasoning (or you can use 2 tsp salt, and half teaspoon each of garlic, oregano, and basil).
1 can black olives, drained and chopped
3/4 cup extra virgin olive oil
1 1/2 cups warm water

1. In a large mixer, mix together all ingredients.

2. Knead it for about 12 minutes.

3. Allow to sit and rise for 45 minutes to an hour, or until doubled in size.

4. Punch down and knead it for another 12 minutes.

5. Put the dough out onto a floured surface and knead by hand until it’s elastic and workable.

6. Form into loaves and place in baking dishes (makes about three loaves). If you don’t have any loaf pans, you can just plop the loaves right onto a baking pan.

7. Put the loaves into an oven with the light on (it makes it a touch warmer), with a pan of water on the bottom rack (it increases the humidity).

8. After they have doubled in size, turn the oven temperature to 375 degrees (leave the loaves in there).

9. Bake at 375 degrees until they are nice and golden (about 30 minutes or until done)

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