Breads & Pastries

Olive Bread (Pain aux Olives)

Name: Olive Bread (Pain aux Olives)
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 10 servings
Cuisine: French
Ingredients: 500 g Bread flour; 300 ml Warm water (105-115°F / 40-46°C); 7 g Active dry yeast; 10 g Fine sea salt; 30 ml Olive oil; 150 g Pitted mixed olives (e.g., Kalamata, green), roughly chopped; 1 tablespoon Fresh rosemary or thyme, finely chopped (optional)

3h10 servingsMedium300 cal

A rustic and aromatic French bread generously studded with a medley of flavorful olives. This savory loaf boasts a chewy interior and a crisp crust, making it a perfect accompaniment to meals or a delightful appetizer. Pain aux olives is a beloved staple in French bakeries, particularly popular in the sun-drenched regions of Southern France where olive groves are abundant. It's a testament to the region's Mediterranean influence, often enjoyed as part of an apéritif, with cheese and charcuterie, or simply torn and savored on its own. Its simple yet profound flavor profile embodies the essence of French rustic baking.

AppetizerFrench breadolive breadartisanal breadsavory bread

Ingredients

500 g Bread flour
300 ml Warm water (105-115°F / 40-46°C)
7 g Active dry yeast
10 g Fine sea salt
30 ml Olive oil
150 g Pitted mixed olives (e.g., Kalamata, green), roughly chopped
1 tablespoon Fresh rosemary or thyme, finely chopped (optional)

Instructions

1
In a large bowl, combine the warm water and yeast. Let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
2
Add the flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms and all ingredients are combined.
3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. It should spring back slightly when poked.
4
Place the dough in a lightly oiled bowl, turning once to coat the entire surface. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
5
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and flatten it slightly. Evenly distribute the chopped olives (and optional herbs) over the dough, then fold and knead gently for 1-2 minutes to incorporate them without crushing too much.
6
Shape the dough into an oval or round loaf. Place the shaped loaf on a baking sheet lined with parchment paper.
7
Cover the loaf loosely with plastic wrap or a damp cloth and let it rise for a second time for 30-45 minutes, or until it looks visibly puffy.
8
During the last 15 minutes of the second rise, preheat your oven to 425°F (220°C).
9
Using a sharp knife or a bread lame, make 2-3 shallow slashes on the top of the loaf. This helps the bread expand evenly during baking.
10
Bake for 25-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Let cool completely on a wire rack before slicing and serving.

Chef's Tips

•To store, keep Pain aux Olives in an airtight container at room temperature for up to 3 days, or freeze individual slices for up to 3 months for longer preservation. Reheat gently for best results.
•Experiment with different olive varieties! Kalamata, Niçoise, or even a mix of green and black olives will yield unique flavor profiles. For an added twist, consider incorporating sun-dried tomatoes or a sprinkle of Feta cheese.
•When incorporating olives, avoid over-kneading, which can bruise the olives and discolor the dough. A gentle fold-and-knead method is ideal.
•Fun Fact: While 'pain' simply means 'bread' in French, the tradition of adding ingredients like olives, nuts, or cheese transforms these basic loaves into 'pains spéciaux' (special breads), highlighting their distinct character.