Olive Bread Recipe with California Ripe Olives


  • 2 tsp active dry yeast
  • ¼ cup warm water (110 degrees F.)
  • 1 Tbsp white sugar
  • 3 1/2 cups all-purpose flour
  • 1½ tsp garlic powder
  • 1 tsp salt
  • 1 x 6 ounce can California Ripe black olives
  • 3 Tbsp olive oil
  • 1 cup warm water
  • Cornmeal, for sprinkling
  • Coarse salt, for sprinkling


  1. Put yeast and sugar into ¼ cup warm water. Allow to sit for 5- 10 minutes until it becomes foamy.
  2. Mix together flour, salt, garlic powder, olive oil and 1 cup water and yeast mixture.
  3. Add in olives and knead for 5-10 minutes or until smooth and elastic.
  4. Cover and allow to rise until double about 45 -60 minutes.
  5. Punch down and form dough into a round loaf and place onto a lightly greased cookie sheet that has been sprinkled with cornmeal. Allow to rise until double, about 30 minutes.
  6. Sprinkle top of loaf with coarse salt if desired.
  7. Preheat oven to 400 degrees and place a shallow pan of water on the bottom rack of the oven.
  8. Bake bread at 400 degrees F for 15 minutes and then reduce heat to 350 degrees F and back for another 30 minutes or until done.
Recipe by:

Recipe courtesy of Leigh Anne Wilkes