artisanmediterraneanbeginner friendly
    Perfect Olive Artisan Bread Rolls

    Perfect Olive Artisan Bread Rolls

    Crispy, airy, absolutely perfect with olives
    This olive bread is amazing! Crispy, airy, absolutely perfect. One bite and you'll be hooked! The olives are incorporated during the fold, creating incredible flavor throughout. The process is so therapeutic, and the olive aroma is incredible!

    Perfect Olive Bread Recipe

    Watch the complete process of making these amazing olive bread rolls

    You can follow along with the video above to see how the olives are incorporated and watch the beautiful shaping technique. The therapeutic process is so satisfying!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 6 g Salt(1 tsp)
    • 20 g Chopped olives(1½ tbsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) or dry yeast (2g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour - just mix, no need to knead. Cover and let rest for 30 minutes.
      Timer Available:First Rest (30:00)
    2. 2
      Add olives and first fold: Add chopped olives (20g). With a wet hand, stretch the 4 sides of the dough and fold to the center - this will also incorporate the olives. Lift the dough and slap it back. I call this technique "lift and slap". Cover and let rest for 30 minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic! Lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - it usually takes about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to divide. Divide into 6 equal parts. Brush off any excess flour. Flatten very gently. Roll the dough piece, then roll again to make it into a ball. Pinch to seal. Rub against work surface to seal. Repeat for all pieces. The process is so therapeutic! Let them rest for 10 minutes uncovered.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Fold each ball like this to tighten its surface. Pinch to seal. Seal it well. Move to baking tray. This process helps them hold their shape better.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Prepare for baking: Score the bread with a sharp blade or knife. Sprinkle a little water around the bread.
    8. 8
      Bake: Cover with another tray of the same size and bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until beautifully golden.
      430°F (220°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: The olive aroma is incredible! And they sing - the best sound in the world! Hollow taps mean it's perfectly baked. As crispy as it gets! Now let's see inside - what do you think? Crispy crust, soft inside. There's only one thing missing - the butter! YUM! They look great!
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    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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