How long does it take to make Homemade Olive Bread?

About 4 hours 15 minutes in total: 3 hours 20 minutes of prep and 55 minutes of cooking.

How many servings does this Homemade Olive Bread recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Homemade Olive Bread recipe come from?

It was shared by Feedfeed on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Olive Bread Recipe

Name: Olive Bread Recipe
Prep time: 3 h 20 min
Cook time: 55 min
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 1 roasted garlic; 3 cup Castelvetrano olives; 3 rosemary leaves; 3 thyme leaves; 1 lemon zest; 0.5 tsp red pepper flakes; 4.5 cup bread flour; 1 tbsp kosher salt; 1.75 tsp instant yeast; 0.25 cup sourdough starter; 2 cup warm water; 5 tbsp olive oil; ice cubes; 3 tbsp olive oil; 2 tbsp olive oil

This fragrant homemade olive bread combines buttery Castelvetrano olives, roasted garlic, fresh herbs, lemon zest, and a hint of chili for a complex, savory flavor. The dough is a simple straight dough that benefits from an overnight chill, giving it a chewy crumb and crisp crust. Perfect for sandwiches, toast, or enjoying on its own.

Recipe by Feedfeed· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

3 hr 20 min

Cook Time

55 min

Servings

From Feedfeed on instagram.com · View the original →

Ingredients

No main ingredients listed.

Marinated Olives

1 roasted garlic
3 cups Castelvetrano olives
3 rosemary leaves
3 thyme leaves
1 lemon zest
3 tbsp olive oil
1/2 tsp red pepper flakes

Bread Dough

4 1/2 cups bread flour
2 cups warm water
1 3/4 tsp instant yeast
1/4 cup sourdough starter
1 tbsp kosher salt
2 tbsp olive oil
ice cubes

Instructions

1
Marinated Olives: Add the olives, roasted garlic, rosemary, thyme, lemon zest, olive oil, and red pepper flakes to a medium mixing bowl and toss to combine. Crush with a potato masher to break up the olives a bit. Set aside; the marinated olives can be made up to 24 hours in advance.
2
Bread Dough: Combine the flour and water in a large bowl and stir to make a shaggy dough with no patches of flour. Cover the bowl with a damp kitchen towel and let rest for 30 minutes.
3
Bread Dough: Add the yeast and sourdough starter (if using) and squish it into the dough using a wet hand, folding the dough over onto itself a few times. Add the salt and olive oil and repeat until the dough absorbs the olive oil and salt. Cover and let rest for another 30 minutes.
4
Bread Dough: Add the marinated olives and fold each side of the dough up and over towards the center to create a loose ball. Cover and rest dough again for 30 minutes. Repeat with one final fold.
5
Bread Dough: Cover the bowl tightly with plastic wrap or transfer to a large airtight container with a lid and refrigerate overnight, about 18-24 hours.
6
Bread Dough: Flour a clean work surface and turn out dough. Fold each side of the dough up and over towards the center, sealing tightly but gently with your hands after each fold. Dust with more flour as necessary, then roll the dough over. Form dough into a round and let rest for 15 minutes.
7
Bread Dough: Brush off work surface so that only a thin coating of flour remains, then shape the dough into a very tight round. Place dough atop a sheet of parchment paper and cover loosely with a clean towel. Let rise until light and bubbly, about 45 minutes to 1 hour.
8
Bread Dough: Place a Dutch oven on the center rack of the oven and preheat oven to 450°F for 30 minutes. Place a few ice cubes in a small bowl.
9
Bread Dough: Score the bread with a sharp knife. Working quickly but carefully, transfer the dough with the parchment paper into the preheated Dutch oven. Add the ice cubes to the Dutch oven and place the lid back on. Bake covered for 30 minutes, then remove the lid and bake until the bread is deeply golden brown and the internal temperature reaches at least 208°F, about 20‑25 minutes longer.
10
Bread Dough: Transfer bread to a wire rack to cool completely before slicing with a serrated bread knife and serving.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Rest the shaggy dough

After mixing flour and water, cover and let the dough rest for 30 minutes before adding yeast.

Keep dough covered during rests

Cover the bowl with a damp towel or plastic wrap for each 30‑minute rest to retain moisture.

Refrigerate overnight for flavor

Transfer the dough to an airtight container and chill for 18‑24 hours before shaping.

Preheat Dutch oven and add ice cubes

Heat the Dutch oven for 30 minutes at 450°F, then add ice cubes right before baking for steam.

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

4 hr 15 min estimated total time for 6 servings.

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