sandwich breadssoft breadsmediterranean
    Olive Yogurt Sandwich Bread

    Olive Yogurt Sandwich Bread

    Thin, crispy crust, soft as a feather inside
    This sandwich bread tastes amazing! Thin, crispy crust, soft as a feather inside with warm, tender crumb and olives tucked inside. My sandwiches have never tasted better! The olive aroma is incredible, and it's so incredibly soft. All of this without any additives - my sandwiches will be epic!

    Perfect Olive Sandwich Bread Recipe

    Watch the complete process of making this incredible sandwich bread

    You can follow along with the video above to see the loaf pan technique and watch how the olives are incorporated. The crust is super thin and crispy!

    Ingredients

    • 160 ml Water(⅔ cup)
    • 60 g Plain yogurt(¼ cup, any yogurt will do)
    • 3 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 320 g Bread flour(2½ cups)
    • 6 g Salt(1 tsp)
    • 25 g Chopped olives(2 tbsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (160ml), plain yogurt (60g - any yogurt will do), and 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. A timer will remind you of the next step.
      Timer Available:First Rest (30:00)
    2. 2
      Add olives and first fold: Add chopped olives (25g). With a wet hand, stretch the 4 sides of the dough and fold to the center. This easy process is crucial - it will strengthen the dough. Lift the dough and slap it back. I call this technique "lift and slap". It will also help mix in the olives. 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. Now the dough is much more elastic! A gentler lift and slap. Now the dough is ready for the final rise. Leave to rise until it has doubled in size - usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Shape the loaf: Sprinkle flour on work surface. Fold the dough in half. Gently flatten the dough to form a long strip. Roll tightly. Press down with your fingertips after each roll. Seal all edges by pinching. Seal the ends as well.
    5. 5
      Prepare for baking: Move it to the loaf pan, seam down. I use baking paper to prevent sticking. Cover with a towel and let rise for an hour - it should double in size.
      Timer Available:Final Rise (1:00:00)
    6. 6
      Prepare for baking: Score the bread with a sharp blade or knife. Brush generously with water. The secret trick: cover with another loaf pan!
    7. 7
      Bake: Bake at 430°F (220°C) for 25 minutes covered. Remove the top pan and bake for 10 more minutes until golden.
      430°F (220°C)
      Timer Available:Baking Time (35:00)
    8. 8
      Cool and serve: Looking nice, the aroma is incredible! The crust looks so delicious with lots of small blisters. Take the bread out of the pan. Remove the baking paper if you used it. Cover with a towel and let cool completely. The crust is super thin and crispy. It cuts so easily! Moment of truth - soft as a cloud! The olive aroma is incredible. Can't stop poking it! So incredibly soft. As per tradition, butter! Yum!
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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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