Homemade Parmesan Olive Bread


1 1/3 cups warm water
1 packet (2 1/4 tsp) active yeast
3 cups bread flour
2 tsp kosher salt
3/4 cup kalamata olives
1/3 cup fresh grated Parmesan cheese
  • ┬áCombine warm water and yeast in a bowl of a stand mixer and let sit for 5 minutes until foamy.
  • Add the flour and salt, then knead with the dough hook for 10 minutes. Dough should be smooth and slightly sticky.
  • Remove dough from bowl and pat into a rectangle, about 12 x 8 inches.
  • Spread chopped olives evenly over the dough, pressing them in with your fingers, then sprinkle Parmesan evenly over the olives.
  • Roll dough up jelly roll style into a log, then shape log into a spiral.
  • Place dough in an oiled bowl and let rise, covered for 1 hour or until doubled in size.
  • Punch down dough and reshape into a ball.
  • Return to the bowl and let rise for 30 minutes.
  • Remove dough from bowl and gently shape into round loaf.
  • Place on top of parchment paper on a flat surface and cover loosely with a dish towel and let rise for another 30-45 minutes or until a fingerprint springs back slowly.
  • Heat the oven and baking stone to 425 degrees.
  • Slide parchment paper and dough onto stone and bake for 20 minutes.
  • Reduce heat to 375 degrees and continue baking for another 25-35 minutes or until the bread is brown and sounds hollow when tapped on bottom.
  • Cool completely before slicing.




1 min


55 min


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