Imagine the aroma of freshly baked bread wafting through your kitchen, infused with the rich flavors of black olives and sun-ripened tomatoes. This Black Olive Tomato Bread is not just a recipe; it's an experience that transports you straight to the heart of Italy! With just a few simple ingredients and a little bit of love, you can create a stunning loaf that’s perfect for sharing at dinner parties or enjoying on a cozy night in. Ready to elevate your bread-making game? Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped tomatoes
- 1/2 cup black olives, pitted and chopped
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm water
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Once the yeast mixture is frothy, add it to the flour mixture along with the olive oil. Stir with a wooden spoon or spatula until a rough dough begins to form.
- Add the chopped tomatoes and black olives to the dough. Gently fold them in until they are evenly incorporated. The dough will be slightly sticky due to the moisture from the tomatoes.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. Turn it out onto a floured surface again and shape it into a loaf by flattening it into a rectangle and rolling it tightly from one end to the other.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with the kitchen towel and let it rise for another 30 minutes.
- Preheat your oven to 375°F (190°C) during the second rise. This allows the oven to be hot and ready for baking.
- Once the loaf has risen again, bake it in the preheated oven for about 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Black Olive Tomato Bread warm or at room temperature, perfect for serving with olive oil for dipping or as a side with your favorite Italian dishes!
Tips
- Activate Your Yeast: Make sure your water is warm (not hot) when activating the yeast. Too hot can kill it, while too cold won’t activate it properly. A frothy mixture is the key to a successful rise!
- Kneading Technique: When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop gluten for a better texture.
- Add Extra Flavor: For an extra kick, consider adding herbs like rosemary or thyme to the dough. They pair beautifully with the olives and tomatoes.
- Don’t Rush the Rise: Allow the dough to rise in a warm, draft-free place. If your kitchen is cool, try placing it in an oven turned off with the light on to create a cozy environment.
- Check for Doneness: To ensure your bread is fully baked, tap the bottom of the loaf. If it sounds hollow, it’s ready to come out of the oven!
- Serving Suggestions: Enjoy your Black Olive Tomato Bread warm with a drizzle of olive oil and balsamic vinegar for dipping, or serve it alongside your favorite pasta dishes for a complete Italian feast.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 22g
Protein: 3g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
