This delicious olive and cheese bread, inspired by Martha Stewart, is a quick and easy recipe perfect for any meal or snack. Packed with creamy Gruyère and briny green olives, it’s a rustic loaf that’s simple to prepare. With just a few common ingredients, you’ll have a warm, golden bread fresh from your oven.
Recipe Ingredients:
- 3 cups bread flour, plus more for work surface
- 1 teaspoon fine sea salt
- ¾ teaspoon instant or active-dry yeast
- 1 ¾ cups ½-inch cubes aged Gruyère cheese
- 1 ½ cups pitted ¼-inch-thick slices green Spanish olives
- 1 ½ cups cool water (55 to 65 degrees), plus more as needed
How To Make Olive And Cheese Bread?
- Mix Dry Ingredients: In a medium bowl, combine the flour, salt, and yeast. Stir in the cheese and olives.
- Add Water and Mix Dough: Gradually add the cool water. Using a wooden spoon or your hands, mix until a wet, sticky dough forms (about 30 seconds). If necessary, add more water 1 tablespoon at a time.
- Let Dough Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. The dough should double in size and have bubbles on the surface.
- Shape the Dough: Generously flour your work surface. Scrape the dough onto it and gently fold the edges toward the center to shape it into a round.
- Prepare for the Second Rise: Place a piece of parchment paper on a floured surface. Transfer the dough to the parchment, seam-side down. If it’s sticky, dust the top lightly with flour. Cover loosely with wax paper and a kitchen towel. Let it rise in a warm, draft-free spot for 1-2 hours, or until nearly doubled. It should hold an impression when gently poked.
- Preheat Oven and Dutch Oven: Ten minutes before the dough finishes rising, preheat your oven to 245°C / 475°F (230°C / 450°F for convection) with a rack in the lower third. Place a 3 ½-quart cast-iron or enameled cast-iron Dutch oven (with the plastic handle removed) in the oven to heat.
- Bake the Bread: Carefully remove the preheated Dutch oven and uncover it. Using the parchment paper, invert the dough into the pot so it’s seam-side up. Cover the Dutch oven and bake for 25 minutes.
- Finish Baking: Remove the lid and continue baking for 15-30 minutes until the bread is deep golden brown.
- Cool and Enjoy: Gently lift the bread out of the Dutch oven with a spatula and transfer it to a wire rack. Let it cool completely before slicing.
Recipe Tips:
- Use cool water: Make sure the water is around 13-18°C (55-65°F). If it’s too warm, it can affect the yeast and ruin the texture of your bread.
- Don’t rush the rise: Let the dough rise for the full 12-18 hours. This slow process develops flavor and creates the perfect airy texture.
- Dust generously with flour: When handling the dough, use plenty of flour on your hands and work surface to prevent sticking, as this dough is very sticky.
- Preheat the Dutch oven: A hot Dutch oven is key to achieving a crisp, golden crust. Make sure it’s fully heated before adding the dough.
- Cool before slicing: Resist the urge to cut the bread immediately. Letting it cool completely ensures the inside sets properly and doesn’t become gummy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Olive and Cheese Bread cool completely to room temperature. Wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the bread to cool fully, then wrap it in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it at room temperature for a few hours before serving or reheating.
- Reheat: Place a slice of bread on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds.
Nutrition Facts
- Serving Size: 1 slice (50g)
- Calories: 120
- Total Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrate: 24g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g
Check out More Recipes:
Martha Stewart Olive And Cheese Bread
Description
This delicious olive and cheese bread, inspired by Martha Stewart, is a quick and easy recipe perfect for any meal or snack. Packed with creamy Gruyère and briny green olives, it’s a rustic loaf that’s simple to prepare. With just a few common ingredients, you’ll have a warm, golden bread fresh from your oven.
Ingredients
Instructions
- Mix Dry Ingredients: In a medium bowl, combine the flour, salt, and yeast. Stir in the cheese and olives.
- Add Water and Mix Dough: Gradually add the cool water. Using a wooden spoon or your hands, mix until a wet, sticky dough forms (about 30 seconds). If necessary, add more water 1 tablespoon at a time.
- Let Dough Rise: Cover the bowl with plastic wrap and let it sit at room temperature for 12-18 hours. The dough should double in size and have bubbles on the surface.
- Shape the Dough: Generously flour your work surface. Scrape the dough onto it and gently fold the edges toward the center to shape it into a round.
- Prepare for the Second Rise: Place a piece of parchment paper on a floured surface. Transfer the dough to the parchment, seam-side down. If it’s sticky, dust the top lightly with flour. Cover loosely with wax paper and a kitchen towel. Let it rise in a warm, draft-free spot for 1-2 hours, or until nearly doubled. It should hold an impression when gently poked.
- Preheat Oven and Dutch Oven: Ten minutes before the dough finishes rising, preheat your oven to 245°C / 475°F (230°C / 450°F for convection) with a rack in the lower third. Place a 3 ½-quart cast-iron or enameled cast-iron Dutch oven (with the plastic handle removed) in the oven to heat.
- Bake the Bread: Carefully remove the preheated Dutch oven and uncover it. Using the parchment paper, invert the dough into the pot so it’s seam-side up. Cover the Dutch oven and bake for 25 minutes.
- Finish Baking: Remove the lid and continue baking for 15-30 minutes until the bread is deep golden brown.
- Cool and Enjoy: Gently lift the bread out of the Dutch oven with a spatula and transfer it to a wire rack. Let it cool completely before slicing.
Notes
- Use cool water: Make sure the water is around 13-18°C (55-65°F). If it’s too warm, it can affect the yeast and ruin the texture of your bread.
- Don’t rush the rise: Let the dough rise for the full 12-18 hours. This slow process develops flavor and creates the perfect airy texture.
- Dust generously with flour: When handling the dough, use plenty of flour on your hands and work surface to prevent sticking, as this dough is very sticky.
- Preheat the Dutch oven: A hot Dutch oven is key to achieving a crisp, golden crust. Make sure it’s fully heated before adding the dough.
- Cool before slicing: Resist the urge to cut the bread immediately. Letting it cool completely ensures the inside sets properly and doesn’t become gummy.
Martha Stewart Olive And Cheese Bread