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Olive Bread


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  • 1 package dry yeast
  • 2 teaspoons sugar
  • 1/2 cup warm water (105º to 115º)
  • 3 cups bread flour divided
  • 1/2 cup cornmeal
  • 3/4 cup plain fat-free yogurt
  • 1/2 cup chopped green olives
  • 1 tablespoon olive oil
  • 1 teaspoon dried rosemary
  • 3/4 teaspoon salt
  • Cooking spray


Servings 1


Step 1

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes.

Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Knead lightly. Roll into a 14×7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9×5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk.

Preheat oven to 375º.

Uncover dough; bake at 375º for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.

Serving Size: 1 slice

Bread Machine Variation:
Follow manufacturer's instructions for placing all dough ingredients in bread pan. Select cycle; start bread machine.

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