OLIVE BREAD DOUGH for BREAD and ROLLS, basic leavened recipe for soft and fragrant bread, great for appetizers perfect to accompany cured meats and cheeses.
I confess: On Sundays, I like to spoil the family a little, and I often come up with tasty snacks for an in-house aperitif. Last time, while preparing cheeses and cold cuts, I thought: “Why not make a homemade olive bread dough for bread and rolls?”. The result? Soft, fragrant bread with that irresistible Mediterranean touch that only olives can give!
The recipe for making olive bread dough is very simple, for softer bread and rolls, I recommend adding a little more water and maybe a few tablespoons of oil; the result is guaranteed.
It’s a basic leavened recipe that never disappoints: you can make perfect olive rolls to serve as an appetizer with cheeses and cold cuts, or an olive bread to slice and serve instead of the usual white bread. And trust me: once you try it, you’ll never go back!
Whether you want a special bread for Sunday, tasty rolls for an aperitif, or a basic dough to enrich as you please, the olive dough for bread and rolls is the right recipe. Few steps, simple ingredients, and a result that always wins: fragrant, soft, and aromatic.
Join me in the kitchen today; there’s olive dough for bread and rolls.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 1.1 lbs
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
OLIVE BREAD DOUGH for BREAD and ROLLS
- 4 cups all-purpose flour (or the one you usually use)
- 1 1/4 cups water
- 2.8 oz black olives
- 1 tsp salt
- 0.28 oz fresh yeast
Steps
Dissolve the yeast in the water, pour the flour into a bowl, and add half of the water, mixing.
Remove the pits from the olives, chop them, and add to the dough.
Add the rest of the water, mix, and finally add the salt.
Knead well; if it’s too sticky, you can add more flour, but try to leave it as is.
Place it in a lightly oiled bowl and cover with plastic wrap, let it rest for 1 hour.
Turn the dough onto a floured surface and do one or two simple folds: form a rectangle (it doesn’t matter if the dough is sticky, oil your hands), bring the short side towards the center, and cover with the other short side.
Put the dough back in the bowl for an hour, repeat the folding, then let it rest until doubled, about another hour in the turned-off oven with the light on if it’s cold.
After the time, you can decide whether to make bread, rolls, baguettes, or small pizzas.
Bon appétit
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OLIVE BREAD DOUGH for BREAD and ROLLS
Why choose olive dough?
The great thing about this homemade olive bread is that it’s super versatile. You can:
serve the olive rolls as finger food for an aperitif;
accompany a rustic dinner with a fragrant loaf;
freeze it and always have it ready for any occasion;
use the olives you prefer (black, green, or Taggiasca) for a different result every time.
Smart tips for perfect dough
Well-drained olives: if using jarred olives, dry them well before adding.
Different shapes: with the same dough, you can make loaves, small focaccias, or mini buffet rolls.
Extra flavors: try adding some chopped rosemary or grated lemon zest for a special aroma.
Baking: if you want a crunchier crust, spray a little water on the bread before baking.
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FAQ OLIVE BREAD DOUGH for BREAD and ROLLS
What type of olives to use for the bread?
You can use either black or green olives, preferably pitted. Taggiasca olives are perfect for a more intense flavor.
Can you make olive bread and roll dough without a mixer?
Absolutely yes, just a bit of patience: with a bowl and your hands, the result will still be great.
Can I freeze the olive dough?
Yes, you can freeze it and let it rise after thawing.
How long does homemade olive bread last?
If you store it in a paper or cloth bag, it stays good for 2-3 days; then you can toast it or heat it slightly.
Can you use an air fryer to bake olive bread and rolls?
Absolutely yes! They come out soft inside with an irresistible crust outside.
Olive dough and diet: is it too caloric?
No, not much more than traditional dough. Olives add flavor and some good fats, but without overdoing the quantities, it remains a great choice even in a balanced diet.
