Tuscan Olive Bread, using bread machine

Enjoy thick slices of spongy, slightly salted olive bread. A crisp, floury crust and soft interior speckled with olives pieces.

Author:Loosely based on Sunset Breads, pg.32
Yield:2 Loaves
Prep time: 01:40
Cook time: 00:30


2 cups water, warm (2 min microwaved)
1 tbsp. olive oil, extra-virgin
1 1/4 tsp. salt
1 tbsp. active dry baker's yeast
1 tbsp. sugar
650 mg unbleached white flour (5 cups)
1 cups green olives Sicilian-style), coarsely chopped and patted dry


  1. Add warm water, oil, salt, yeast, sugar and flour in the bread machine. Use the dough cycle on the bread machine, about 90 minutes.
  2. Punch down on a lightly floured board to release air. Press the olives into dough and knead until evenly distributed.
  3. Cut dough in half. Shape each half into a ball, gently pulling top surface under until smooth.
  4. Place loaves tucked sides down on lightly greased baking sheets. Lightly dust with flour. Cover with wet towel and let rise in a warm place until almost doubled (about 1 hour).
  5. Bake in a preheated 400 °F (195 °C) oven until loaves are lightly browned and sound hollow when tapped on bottom, about 30 minutes.
  6. Transfer to racks and let cool.


Nutrition Facts

2 Loaves per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Trans Fat
Cholesterol 0mg0%
Sodium 301mg13%
Total Carbohydrate 25g8%
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.