I love to serve this onion and olive bread recipe as an appetizer! Great crunchy bread topped with caramelized onions and salty olives, perfect with a glass of cool beer…
Are you a bread baker at home?
Normally the hubs is the bread baker here. However along the way I also kind of got bitten by the bread baking bug. Did you know that making the bread dough is such a relaxing thing to do!
So I decided to bake a special olive bread today, to surprise the husband.
Easy Olive Bread Recipe with Onions
I have to admit that this is my first attempt ever to cook bread with fresh yeast.
Before I have always used dry instant yeast. Which worked well too. However the hubs uses fresh yeast for bread. I have only worked with dry instant yeast for dessert and pies: check out my Belgian rice pie for instance!
It’s true, the dough needs quite some time to raise. A normal consequence but one that is absolutely worth it though! Because afterwards you are in for a real treat. This olive bread recipe is worth making from scratch.
This olive bread is so crunchy and light! The perfect bite…
Do you love baking breads like this?
Then also check out my tomato focaccia!
Easy Onion & Olive Bread Recipe
I love this onion and olive bread recipe as an appetizer! Crunchy bread topped with caramelized onions and olives, perfect…
- 1 cup plain flour (220 g)
- 0,2 oz fresh yeast or ¼ envelope active dry yeast (6 g)
- ⅖ cup water (100 ml), warm
- 1 tbsp onion chopped
- 1 small garlic clove chopped
- 6 black olives pitted and quartered
- olive oil
In a bowl add the yeast and warm water.
Then stir well until the yeast has dissolved. Transfer the flour and a pinch of salt to a blender. Pour in the yeast mixture.
- Pulse well until you get a sticky but runny dough. Then add an extra tablespoon of plain flour and pulse quickly. Leave the dough in the blender to raise or pour it in a clean bowl (do what you prefer).
- Cover with a clean kitchen towel and let it rest for at least 3 hours at room temperature until needed later on. The dough should have doubled in size.
- Then carefully pour the dough in an oiled baking tin (I used 2 tbsp of olive oil). Do this gently without breaking too many air bubbles. Cover again for 1 hour and let it rest at room temperature. In the meantime pour a little olive oil in a non-stick pan. Add the chopped garlic and onion.
- Cook over medium heat for 5 minutes. Then turn the heat low and let the onions brown until soft. Chop up the black olives and add them to the brown onions.
- Take the pan off the heat and stir. Put this mixture aside for 10 minutes until cooled down. Pour the onion topping onto the bread dough in the tin and spread it evenly.
- Bake the bread in a preheated oven at 425°F (220°C) for 30 minutes. Remove it from the hot oven, take it out of the tin and let it cool on a rack for 20 minutes. Then slice the olive bread and serve.
Here’s another twist on this olive bread recipe: my onion and olive focaccia!
Does baking bread scare you off? Then I can assure you that making focaccia was never so easy! This focaccia recipe is as perfect as focaccia will ever get.
It’s fluffy, light and airy.
Well I guess that the reason behind this is the 3 times the dough gets to rise.
Kneading it in between makes it very elastic and also puts the gluten at work as well. Just top the dough with whatever ingredients you like. I added pan fried onions and black olives.
Onion & Olive Bread Focaccia
Do you love making focaccia at home?
Then also check my tomato focaccia!
Onion & Black Olive Bread Focaccia Recipe
- 1 lb 2 oz plain flour (500 g)
- 1 oz fresh yeast (28 g)
- 1 cup water (240 ml), warm
- 1 small onion
- 15 black olives pitted
- olive oil
- Pour some of the warm waiter in a cup or saucepan and add the dry active yeast. Stir well until it is dissolved. Let it rest at room temperature for 5 minutes.
- Add the plain flour to a clean blender and pour in the yeast water.
- Pulse well and add more warm water. Blend in between additions until you get a firm dough.
- Pour it onto a floored surface and knead the dough for about 5 minutes until elastic and smooth. Form it into a bowl and lightly sprinkle the surface with a few drops of olive oil. Then place it in a large bowl and cover with a dry kitchen towel. Let the dough rest at too temperature for an hour until almost doubled in size.
- Punch the dough down again and knead for 3 more minutes. Transfer it back to the bowl and let it rise again for 30 minutes. Then punch it down again, knead it for a minute and roll it out onto a floured baking tray or pizza sheet. Make holes in the dough using your fingers or a chopstick. Cover it with a piece of cling film and let the dough rise one last time for 30 minutes.
- In the meantime peel the yellow onion and slice it finely. Pour a little olive oil in a medium non-stick pan and add the onion.
- Gently fry the onion for a couple of minutes but keep it crunchy. Chop the black olives up roughly. Take the onion off the heat and stir in the olives. Season with a little pepper.
- Let this mixture cool a little. In the meantime preheat the oven to to 428°F (220°C). Then spread the onion and olives on top of the dough.
Turn the heat of the oven down to 400°F (200°C) and place the focaccia inside. Bake the focaccia for 30 minutes until crisp in the outside and fluffily and cooked through on the inside. Remove the focaccia from the oven and let it cool down fully. Slice it up and serve.