Parmesan Olive Bread Recipe.
There’s nothing like fresh baked homemade bread! When I’m in a pinch I’ll buy bread at my local grocery store, but it’s never half as tasty and there’s not that much to choose from. Whole Foods has more varieties to choose from, but their bread is pricey, and I don’t like that it’s not covered (What about flies? Ew!). So I try to stay on top of my homemade bread making so I never have to spend money on sub-par bread. And after you make this bread, you’ll never want store-bought bread again either! Here is how to make my delicious Homemade Olive Parmesan Bread!
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This bread is full of flavor! This isn’t just some plain wheat, plain oat type of bread. This is a gourmet bread that’s delicious paired with pasta, soup, or salad. Or just enjoy it on its own with butter. Either way, this homemade olive Parmesan bread is sure to become a family favorite!
Homemade Olive Parmesan Bread
Yields two loaves or 24 rolls
Ingredients
1 Tablespoon active dry yeast
1 cup warm (but not boiling hot) water
2 Tablespoon sugar
1 cup warm milk
2 Tablespoon olive oil
2 1/2 teaspoon garlic salt (to make homemade garlic salt, just mix 1 part garlic powder/granules to 3 parts salt)
1 1/2 cups grated Parmesan cheese
1/4 cup chopped green olives
1/4 cup chopped black olives
1/4 cup chopped Kalamata olives
5 1/2 – 6 cups all-purpose flour
Stand mixer with kneading attachment (AKA dough hook)
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Directions
1. In a mixing bowl combine yeast, warm water, and sugar. Leave about 5 minutes, or until yeast begins to bubble.
2. Meanwhile, heat milk on stove top until just warm. Add milk, oil, and garlic salt to mixing bowl and combine.
3. Add about three cups of flour, olives, and Parmesan cheese.
4. Pour contents of mixing bowl into the bowl of a stand mixer. Mix with kneading attachment. Continue to add remaining flour. Knead on low speed until dough is smooth and elastic.
5. Remove from mixing bowl and knead a few times by hand. Dough should bounce back when pressed with fingers.
6. Add a small amount of olive oil to the mixing bowl and cover with a damp towel or plastic wrap. Let rise until double (about 1.5 hours).
7. Punch down the dough, remove from bowl, and divide in half.
8. Shape into 2 loaves and place in greased loaf pans or shape into 24 rolls and place on greased baking pans. If you want to make a round loaf, you can use a cast iron skillet like I did. Cover. Let dough in pans rise again until double in bulk.
9. Preheat oven to 425 degrees F. Put pans into preheated oven and bake for 15 minutes. Reduce heat to 375 degrees F and bake for another 25-30 minutes.
10. Remove loaves/rolls and let cool on cooling rack. Once cool, store your homemade olive Parmesan bread in an airtight container for 3-5 days.
Do you often make your own bread from scratch? What type of bread do you make?
Homemade Olive Parmesan Bread
- Yield: 2 loaves or 24 rolls 1x
Description
There’s nothing better than fresh baked bread made from scratch! This homemade olive Parmesan bread is delicious and a perfect pair for so many dishes!
Ingredients
- 1 Tablespoon active dry yeast
- 1 cup warm (but not boiling hot) water
- 2 Tablespoon sugar
- 1 cup warm milk
- 2 Tablespoon olive oil
- 2 1/2 teaspoon garlic salt (to make homemade garlic salt, just mix 1 part garlic powder/granules to 3 parts salt)
- 1 1/2 cups grated Parmesan cheese
- 1/4 cup chopped green olives
- 1/4 cup chopped black olives
- 1/4 cup chopped Kalamata olives
- 5 1/2 – 6 cups all-purpose flour
- Stand mixer with kneading attachment (AKA dough hook)
Instructions
- In a mixing bowl combine yeast, warm water, and sugar. Leave about 5 minutes, or until yeast begins to bubble.
- Meanwhile, heat milk on stove top until just warm. Add milk, oil, and garlic salt to mixing bowl and combine.
- Add about three cups of flour, olives, and Parmesan cheese.
- Pour contents of mixing bowl into the bowl of a stand mixer. Mix with kneading attachment. Continue to add remaining flour. Knead on low speed until dough is smooth and elastic.
- Remove from mixing bowl and knead a few times by hand. Dough should bounce back when pressed with fingers.
- Add a small amount of olive oil to the mixing bowl and cover with a damp towel or plastic wrap. Let rise until double (about 1.5 hours).
- Punch down the dough, remove from bowl, and divide in half.
- Shape into 2 loaves and place in greased loaf pans or shape into 24 rolls and place on greased baking pans. If you want to make a round loaf, you can use a cast iron skillet like I did. Cover. Let dough in pans rise again until double in bulk.
- Preheat oven to 425 degrees F. Put pans into preheated oven and bake for 15 minutes. Reduce heat to 375 degrees F and bake for another 25-30 minutes.
- Remove loaves/rolls and let cool on cooling rack. Once cool, store your homemade olive Parmesan bread in an airtight container for 3-5 days.
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