Hope's Kitchen: Mediterranean Olive Bread


If you have never made bread, figured out how yeast works or don’t want to do all that kneading then this recipe is for you. The only thing that you really need is time and then you will have the most wonderful artisanal bread. Friends will ask what bakery made it.

- Hope


Mediterranean Olive Bread




  • 3 cups bread flour
  • 1 ½ tsp salt
  • ¼ tsp instant yeast
  • 1 tsp thyme
  • Zest of 1 lemon
  • 8oz combination of stuffed olives, kalamata & black – drained & sliced
  • 1 Tspb olive oil
  • 12oz cool tap water

Mix ingredients in a bowl. I use a glass one. Cover with plastic wrap and leave in your kitchen for 12 to 24 hours.

Then, tip the dough onto a floured surface and with either your hands or a spatula gently lift and tuck the edges of the dough into the middle to form a ball. Turn it over to hide the seams. Place the dough on a sheet of parchment paper, put back in your bowl; cover with a clean towel and let sit for 1½ hours.

Place a Dutch oven or cast iron pot with a lid into your oven and pre-heat to 450 degrees.

Lift dough out of the bowl with the parchment paper and place both in the Dutch oven/cast iron pot; put lid on and bake for 35 minutes. Remove the lid and bake for an additional 20 minutes.

Remove from oven and cool on a wire rack. Test by tapping bottom of loaf...it should sound hollow.