Go Back
+ servings
Slices of bread filled with olives on a green cloth.

Dutch Oven Olive Bread

Homemade Olive Bread baked in a dutch oven and full of mediterranean flavors. 
Course Bread
Cuisine Italian, Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 14 hours
Total Time 1 hour
Servings 1 loaf
Author Jenn


  • 3 cups (384 g) Bread Flour
  • 1 tsp Active Dry Yeast
  • 1 tsp Kosher Salt
  • 1 ½ Cups (375 ml) Warm Water
  • 1-½ Cups Kalamata Olives pitted, and chopped into halves or thirds
  • 2 Tbsp Fresh Rosemary chopped
  • 1 tsp Olive Oil for lining bowl
  • Extra flour for dusting


  • Mix the warm water, sifted flour, salt, and yeast together with a wooden spoon in a large bowl.
  • Cover with plastic wrap and let rest for 14-18 hrs at room temperature.
  • The dough should have doubled in size, it be very sticky and full of air bubbles. Transfer the dough to a lightly floured surface. You should see a web like structure as you dump it out onto the work surface.
  • Lightly flour your hands and gently press the dough into a rectangular shape.
  • Place your chopped olives and herbs onto the center of the dough and began folding the dough inwards to work in the ingredients.
  • Shape into a round loaf, positioning the seam side down.
  • Transfer the dough to a parchment paper lined baking sheet. Cover with a floured light kitchen towel and then place the baking sheet in a draft free location to rest for another 1-2 hrs.
  • Preheat your oven to 450 F ( 232 C) and place your Dutch Oven on the middle to lowest shelf to warm.
  • Use oven mitts to carefully remove the preheated dutch oven.
  • Gently lower dough into the dutch oven still on the parchment paper and place the lid on top.
  • Bake the bread for about 35 minutes, then remove the lid and let it bake the final 15-20 minutes uncovered for a nice crust.
  • The finished loaf should have a nice golden brown crust.
  • Once fully baked, lift the loaf from the dutch oven by pulling up on the parchment paper. Place the olive bread directly onto a wore cooling rack for 10-15 minutes before slicing.