About This Recipe
Olive bread is one of those loaves that sounds simple until you taste it — a crackling, deeply golden crust giving way to a tender crumb studded with briny Kalamata olives. The Mediterranean warmth of olive oil and the salty pop of the fruit make every slice feel like a small celebration.
Canadian home cooks gravitate toward this bread because it rewards patience without demanding fancy equipment. The autolyse and stretch-and-folds build structure on their own, while the steamy bake delivers that irresistible artisan crunch. It's the kind of loaf that disappears fast at the dinner table, especially when sliced thick and shared with friends.
Tips for the Best Olive Bread
Fold the olives in only after the initial mix — adding them too early means broken pieces and uneven distribution. Use a sharp lamé for clean scores, and don't skip the steam in the first ten minutes of baking; that moisture is what gives you that signature crackling crust.
What to Serve With It
Slice thick and serve with good olive oil and a splash of balsamic vinegar for dipping. It pairs beautifully with smoked meats, charcuterie boards, or a simple bowl of soup. At breakfast, try it toasted with butter and a soft egg. In winter, it's perfect alongside a pot of poutine or a plate of smoked salmon.
Storage & Reheating
Keep the loaf in a paper bag or wrapped in a linen cloth at room temperature for up to two days — plastic will soften the crust. For longer storage, slice and freeze in a freezer bag; toast slices straight from frozen at 350°F for five minutes to bring back the crunch.
