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Olive Sandwich Bread Recipe

Olive Sandwich Bread Recipe

By What’s Baking

A savory, aromatic bread loaded with olives and herbs that creates a perfect canvas for sandwiches with a tender crumb and crisp crust.
Difficulty:
Advanced
Prep Time:
25 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
An overhead shot of a freshly sliced loaf of Olive Sandwich Bread on a rustic wooden cutting board, showcasing its golden-brown crust and interior studded with green and black olives. Soft natural light streams in from a nearby window, highlighting the bread's moist crumb and the glistening olive pieces throughout. A few slices are arranged alongside the loaf, revealing the perfect sandwich-ready texture and scattered herbs visible in the dough. Beside the board sits a small bowl of extra virgin olive oil and a sprig of fresh rosemary, enhancing the Mediterranean aesthetic. The contrast between the deep browns of the crust, the ivory crumb, and the purple-black and green olives creates a visually striking composition that showcases the bread's rustic elegance.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">20g olive oil, plus extra for greasing</li><li class="ingredients-single-item">320ml warm water</li><li class="ingredients-single-item">150g mixed olives (green and kalamata), pitted and roughly chopped</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">Zest of 1 lemon</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">2lb loaf tin</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Proving basket (optional)</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the bread flour, yeast, and salt, keeping the salt and yeast on opposite sides of the bowl (salt can inhibit yeast activity if they come into direct contact). Make a well in the center and pour in the warm water and olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Knead the dough for about 10 minutes until smooth and elastic. The dough should pass the windowpane test – when stretched, it should be thin enough to see light through without tearing. This kneading develops the gluten structure essential for a well-risen loaf with good texture. If using a stand mixer, knead with the dough hook on medium speed for about 6-8 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pat the dough into a flat rectangle and scatter over the chopped olives, rosemary, thyme, and lemon zest. Fold the dough over itself and gently knead until the add-ins are evenly distributed. Be careful not to overwork the dough at this stage as you want to maintain the gluten structure you've developed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Shape the dough into a ball and place in a lightly oiled bowl. Cover with a damp tea towel or plastic wrap and leave to rise in a warm place for 1-2 hours, or until doubled in size. The longer, slower rise develops better flavor in your bread, so don't rush this step.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently deflate the dough by pressing down with your fingertips – this is called "knocking back" and redistributes the yeast. Turn onto a lightly floured surface and shape into an oval loaf by folding the sides into the middle, then rolling into a sausage shape the length of your loaf tin.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the shaped dough into a well-greased 2lb loaf tin, seam side down. Cover again and leave for its second rise (proving) for about 45-60 minutes, or until the dough has risen to just above the top of the tin. Meanwhile, preheat your oven to 220°C (fan 200°C/425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Just before baking, dust the top of the loaf lightly with flour and use a sharp knife to score the top with 3-4 diagonal slashes about 1cm deep. These slashes allow the bread to expand properly during baking and create that beautiful artisan appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. For an extra crispy crust, spray the oven with water before placing the bread in, or place a small ovenproof dish of water at the bottom of the oven to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and turn out onto a wire rack to cool completely before slicing. This cooling period is crucial as it allows the crumb structure to set properly – cutting too soon can result in a gummy texture. Your olive bread will keep for 3-4 days in an airtight container, or can be frozen for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 485 calories
🥑 Fat: 32 g
🧈 Saturated Fat: 18 g
🍞 Carbohydrates: 45 g
🍭 Sugar: 36 g
🍗 Protein: 6 g
🫀 Cholesterol: 165 mg
🧂 Sodium: 120 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use dried herbs instead of fresh in this Mediterranean bread?

Yes, you can substitute dried herbs, but use about one-third of the amount called for fresh (approximately 2 teaspoons dried rosemary and 1 teaspoon dried thyme). Fresh herbs provide brighter flavour, but dried herbs work well in baked goods and are more convenient when fresh varieties aren't available.

Why is my olive bread dense instead of light and airy?

Dense olive bread usually results from insufficient kneading (underdeveloped gluten), inadequate rising time, or adding too many olives which can weigh down the dough. Ensure you knead until the dough passes the windowpane test, allow full proving time, and maintain the recommended olive-to-dough ratio.

What sandwiches pair best with olive bread?

Mediterranean-inspired sandwiches shine with olive bread—try combinations featuring feta, grilled vegetables, hummus, or cured meats like prosciutto. The bread's olive and herb flavours complement tuna salad, mozzarella with tomato, or grilled halloumi. Even simple fillings like sliced avocado taste extraordinary.

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