Ingredients
Scale
For the Dough:
- 3 to 3½ cups all-purpose flour
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon honey or sugar
- 1½ teaspoons salt
- 1 cup warm water (110°F)
- 3 tablespoons olive oil
For the Mix-ins:
- 1 cup pitted olives (Kalamata, green, or black), chopped
- 1 to 1½ cups shredded cheese (mozzarella, cheddar, or blend)
- 2 tablespoons fresh rosemary or 1 tablespoon dried Italian seasoning
- Optional: 2 tablespoons grated Parmesan
For Topping:
- 1 tablespoon olive oil for brushing
- Flaky sea salt for sprinkling
Instructions
- Proof Yeast: In a large bowl, combine warm water (110°F), yeast, and honey. Stir gently and let sit for 5-10 minutes until foamy. If it doesn’t foam, your yeast is dead—start over with fresh yeast.
- Mix Dough: Add olive oil and salt to the yeast mixture. Gradually add flour, 1 cup at a time, mixing with a wooden spoon until a shaggy dough forms. You may need slightly less or more flour—dough should be soft but not overly sticky.
- Knead: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (or use stand mixer with dough hook for 5-6 minutes on medium speed). The dough should be soft, slightly tacky, but not sticky.
- Add Mix-ins: Flatten dough into a rectangle. Sprinkle olives, cheese, and herbs over the surface. Fold dough over itself and knead gently to distribute mix-ins throughout. Don’t worry if distribution isn’t perfectly even—it will even out during shaping.
- First Rise: Place dough in a lightly greased bowl, turning to coat. Cover with a damp kitchen towel and let rise in a warm place for 1-1½ hours, or until doubled in size.
- Shape: Punch down dough and turn onto a lightly floured surface. Shape into a loaf by flattening into a rectangle, then rolling tightly from one short end to the other, pinching seams to seal. Place seam-side down in a greased 9×5-inch loaf pan, or shape into a round and place on a parchment-lined baking sheet for a free-form loaf.
- Second Rise: Cover loosely with a towel and let rise for 30-45 minutes until puffy and nearly doubled.
- Preheat Oven: Preheat oven to 375°F (190°C) while bread completes second rise.
- Prepare for Baking: Brush top of loaf with olive oil. Use a sharp knife or lame to score the top with 3-4 diagonal slashes about ¼ inch deep. Sprinkle with flaky sea salt if desired.
- Bake: Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F. The loaf should sound hollow when tapped on the bottom.
- Cool: Remove from oven and let cool in pan for 10 minutes, then transfer to a wire rack. Let cool at least 20 minutes before slicing (warm bread is harder to slice cleanly, though it’s delicious!).
Notes
- Warm water should be 110°F—too hot kills yeast, too cold won’t activate it.
- Don’t skip kneading—it develops gluten for proper texture.
- Rising times vary based on kitchen temperature—look for doubled size rather than exact time.
- Bread is done when it reaches 190°F internal temperature or sounds hollow when tapped.
- Let bread cool at least 20 minutes before slicing for cleanest cuts.
- Store in an airtight container at room temperature for 3-4 days.
- Prep Time: 20 minutes (plus 1.5 hours rising time)
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 215
- Sugar: 2g
- Sodium: 385mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 12mg