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!
- 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)
- 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.