This crispy, savory Olive Bread Recipe is scrumptious and ridiculously easy to make.
Bread and olives are staples of Mediterranean culture, with a history that stretches back thousands of years. They have always been an essential part of Italian and Greek cuisine. In New York City, the olive bread, or “green olive strecci,” from Sullivan Street Bakery is almost as famous as the establishment itself.
For me, it was Carissa’s in East Hampton that introduced me to the deliciousness of olive bread. Although I’ve always been indifferent about olives, my love for olive bread is real. If you can take it or leave it with olives, I guarantee this bread will change you. I was persistent in figuring out how to make an addictive loaf at home and finally succeeded.
First of all, I love this olive bread because it is easy to make. Many amateur chefs or stay-at-home moms may pass over a bread recipe because it seems intimidating. But anyone can make this—I promise. One of its features, like the Sullivan Street version, is that no kneading is required. Kneading can be overdone or underdone, and both may result in a disappointing outcome. However, if you follow this recipe precisely, you should have a perfect loaf of olive bread.
Aside from the ease, the taste is unmatched. When I first had it, I would break off a bite every time I walked into the kitchen. This olive bread has the perfect combination of crispy crust and a super-soft, almost chewy inside. It is savory with salty, tangy bites of olives throughout and hints of garlic and oregano. The flavors featured in this olive bread give you a taste of the Mediterranean in each bite.
Green, black, or kalamata—which olives are best?
You will notice that this recipe calls for a cup of chopped, pitted olives, with no specification on the type. I leave this up to the chef because it’s really a matter of preference. Here are some of the most popular choices.
Personally, I love kalamata olives in my bread. They have a brackish, salty taste and rich, distinct flavor. In this bread, they hold up nicely, and I love the vibrant color. At the Sullivan Street Bakery, they use green Castelvetrano olives. These are tasty too, but much milder in flavor and less salty than kalamata olives. You can also use green Spanish olives, which you may recognize from a dirty martini.
Then we have canned black olives, which are also mild. If you love these, you can certainly use them in your olive bread. I’d save them for a taco salad, though. Finally, you can use a combination of olives for variety. Just be sure they are pitted and chopped.
How do I store leftovers?
Your olive bread will keep for about 3 days at room temperature. I usually leave it in a paper bag out on the counter, which makes it easy to just grab a bite. You can also freeze your olive bread for up to 3 months. Make sure it has cooled completely, and then wrap it in plastic wrap and aluminum foil before freezing.
Serving suggestions
Olive bread is excellent for soaking up rich sauces, gravies, or soups. I suggest pairing it with Pasta all’Amatriciana or some spaghetti with The Best Homemade Tomato Sauce. For a lighter dinner or lunch, serve your tasty olive bread with classic Homemade Tomato-Basil Soup, tasty Chicken Parmesan Soup, or our Bacon-Potato-Leek Soup.
Alternatively, serve your olive bread with your favorite cheeses and spreads to elevate your hosting style. Check out How To Make A Charcuterie Board That Pops for some tips on making the perfect, chic snack.
Olive Bread Recipe
Ingredients
- 3 1/4 cups bread flour plus extra for dusting
- 2 1/4 teaspoons instant yeast
- 2 teaspoons coarse salt
- 1 teaspoon dried oregano
- 1 1/4 teaspoons garlic powder
- 1 cup chopped pitted olives
- 1 teaspoon olive oil
- 1 1/2 cups lukewarm water
Instructions
- In a large bowl, whisk together the bread flour, instant yeast, coarse salt, dried oregano, and garlic powder.
- Add the chopped olives, then pour in the oil and lukewarm water. Stir gently until a shaggy, sticky dough forms. If it seems too sticky, sprinkle in just enough flour to make it easier to handle.
- Cover the bowl with plastic wrap and let the dough rise in a warm spot for about 2 hours, or until nearly doubled in size.
- Lightly dust a work surface with flour. Turn the dough out and shape it into a round loaf. Place the shaped dough on a floured baking sheet and cover loosely. Let it rest for 45 minutes.
- Preheat your oven to 425°F. Score the top of the loaf with a sharp knife. Bake for 35-40 minutes, or until the crust is golden and the loaf sounds hollow when tapped. Remove from the oven and allow the bread to cool on a wire rack for at least 15 minutes before slicing.
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