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Horizontal image of slices of bread, one slathered in butter with a sprinkle of salt on top.

Olive Oregano Bread

  • Author: Nikki Cervone
  • Total Time: 4 hours, 30 minutes
  • Yield: 1 large round loaf 1x


Olive oregano bread is a tantalizingly aromatic recipe baked in a Dutch oven to obtain a beautiful golden-brown thin crust.


  • 1 1/2 cups warm (110-115°F) water, divided
  • 1 teaspoon active dry yeast
  • 1/8 teaspoon sugar
  • 3 1/2 cups bread flour, plus more for kneading and dusting
  • 1 teaspoon kosher salt
  • 1 cup roughly sliced assorted pitted olives
  • 1/4 cup roughly chopped fresh oregano leaves
  • 1 tablespoon pure, light, or refined olive oil, plus more for greasing


  1. Pour 1/4 cup warm water into a medium bowl. Evenly sprinkle the yeast and sugar onto the water, and whisk by hand to blend. Let the mixture sit for 5-10 minutes, or until the yeast is activated and the mixture looks frothy.
  2. Whisk together the flour and salt in the bowl of a stand mixer fitted with a dough hook attachment. Pour the activated yeast and the remaining water into the bowl.
  3. Mix together on medium speed until the dough is smooth and elastic, but still slightly sticky, about 8-10 minutes.
  4. Remove the dough from the bowl and place on a lightly floured work surface. Gently knead by hand the olives and herbs into the dough until completely incorporated, using flour as necessary to prevent excessive sticking, about 2-5 more minutes.
  5. Lightly grease a large bowl about triple the size of the dough with olive oil. Transfer the dough to the bowl and cover with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature until doubled in size, about 2-4 hours.
  6. Turn the dough onto a lightly floured work surface and punch it down. Shape it roughly into a ball, and cover completely with a clean kitchen towel or plastic wrap. Let stand for 10 minutes.
  7. Shape the dough into a very tight ball by rolling it on the work surface between your palms, keeping the seam at the bottom.
  8. Liberally coat the bottom and sides of a large Dutch oven or a heavy ovenproof pot with a capacity of at least 5.5 quarts with olive oil.
  9. Place the dough seam-side down in the center of the pot and cover with the lid. Let the dough rise until doubled in size, about 1-3 hours.
  10. Position the oven rack in the center section. Preheat the oven to 450°F.
  11. Remove the lid of the Dutch oven and gently rub 1 tablespoon of olive oil over the surface of the dough. Score the bread with a sharp paring knife or bread dough razor with 2-4 slashes.
  12. Replace the lid and transfer to the hot oven. After 30 minutes of baking, remove the lid and reduce the oven temperature to 400°F. Continue baking until the bread has risen and is a deep golden brown on the exterior, about 20-30 more minutes.
  13. Remove the Dutch oven from the oven. Immediately and carefully remove the bread from the Dutch oven. Place the bread onto a cooling rack and allow to cool completely before slicing.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Dutch Oven
  • Method: Baking
  • Cuisine: Bread

Keywords: bread, olive, oregano, Dutch oven