Transport yourself to the sun-drenched fields of southern France with this Golden Crusty Provençal Olive Bread. Bursting with briny olives, fragrant herbs, and a satisfyingly chewy crumb, this easy yeast bread recipe brings rustic European bakery charm right to your kitchen. Perfect for beginners and seasoned bakers alike, it’s a showstopper for picnics, cheese boards, or a simple supper with olive oil and wine.
Top Tip
For the best flavor, use a mix of green and black olives, and let the dough rise slowly in a cool spot for extra depth.
Ingredients
For the Dough
- 3 1/4 cups (400g) bread flour, plus extra for dusting
- 1 1/4 cups (300ml) lukewarm water
- 2 teaspoons active dry yeast
- 1 1/2 teaspoons sea salt
- 2 tablespoons olive oil
Mix-ins & Topping
- 1 cup pitted olives (mix of green and black), roughly chopped
- 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- Extra olive oil for brushing
- Coarse sea salt for sprinkling
Steps
- In a large bowl, dissolve the yeast in lukewarm water. Let sit for 5 minutes until foamy.
- Add bread flour, sea salt, and olive oil to the bowl. Stir until a sticky dough forms.
- Mix in the chopped olives, rosemary, and thyme. Knead the dough on a lightly floured surface for about 8 minutes, until smooth and elastic.
- Shape into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for 1–2 hours, or until doubled in size.
- Punch down the dough and shape into a rustic round loaf. Place on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes.
- Preheat oven to 425°F (220°C). Brush the loaf with olive oil and sprinkle with coarse sea salt.
- Slash the top with a sharp knife. Bake for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
- Let cool on a rack for at least 30 minutes before slicing and serving.
Nutrition
- Calories: 220
- Protein: 6g
- Net Carbs: 38g
- Fat: 5g
- Fiber: 2g
Tips
- Try swapping in sun-dried tomatoes or roasted garlic for a different twist.
- For a crispier crust, place a pan of water in the oven during baking to create steam.
- Leftovers make excellent croutons or sandwich bread.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes! All-purpose flour will yield a slightly softer crumb, but the bread will still be delicious.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Do I have to use both green and black olives?
No, you can use just one type if you prefer, but a mix adds more complexity.
How do I store this bread?
Keep it in a paper bag at room temperature for up to 2 days, or freeze slices for longer storage.
Can I knead this dough in a stand mixer?
Absolutely! Use the dough hook on medium speed for 6–7 minutes.