Homemade Olive Parmesan Bread

Homemade Olive Parmesan Bread

  • Author: A Cultivated Nest
  • Yield: 2 loaves or 24 rolls 1x


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. 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.