Name: Olive Bread
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12
Ingredients: 3 cups (375 g) all-purpose flour; 1 teaspoon kosher salt; 1 teaspoon rapid-rise yeast; 1 ½ cups (375 g) water, room temperature; ½ cup (45 g) Castelvetrano olives, pitted, roughly chopped; ½ cup (45 g) kalamata olives, pitted, roughly chopped; ¼ cup (25 g) parmesan cheese, grated; ¼ cup (25 g) asiago cheese, grated; 1 teaspoon garlic, minced

Ingredients

Servings: 12

Scale:

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3 cups (375 g) all-purpose flour

1 teaspoon kosher salt

1 teaspoon rapid-rise yeast

1 ½ cups (375 g) water, room temperature

½ cup (45 g) Castelvetrano olives, pitted, roughly chopped

½ cup (45 g) kalamata olives, pitted, roughly chopped

¼ cup (25 g) parmesan cheese, grated

¼ cup (25 g) asiago cheese, grated

1 teaspoon garlic, minced

Olive Bread

Ingredients

Steps

Nutrition Facts

Olive Bread

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts