An Italian in my Kitchen · by Rosemary Molloy★ 4.8 (16)
Homemade Black Olive Bread
NUTRITION · PER SERVING230M COOK
CAL 79%·PRO 95%
CARBS 240G61% OF CAL
38G FIBER202G OTHER0G TOTAL SUGAR
FAT 41G23% OF CAL
5G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A crusty Mediterranean olive bread with a soft interior studded with briny black olives. Perfect for serving alongside meals or eating fresh from the oven.
mainitalianbaked good🍪 sheet pan🫕 dutch oven🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2½ cups + 2 tablespoons all purpose flour or bread ((340 grams total, if you double the recipe double this amount))
- 1 teaspoon active dry yeast
- 1½ tablespoons olive oil
- ¾ teaspoon salt
- ¾ cup lukewarm water
- ¾ cup coarsely chopped pitted black olives (if you prefer green or half and half)
At a glance
PER SERVING · TIME 230M
CAL 79%·PRO 95%
CARBS 240G61% OF CAL
38G FIBER202G OTHER0G TOTAL SUGAR
FAT 41G23% OF CAL
5G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h 20m
- Cook
- 30m
- Sodium
- 1750mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1287mg
- Calcium
- 182mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 200M
- SODIUM
- 1750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.