Olive Bread (Pão de Azeitonas) Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Dissolve the yeast in warm water with half teaspoon of sugar.
- In a bowl, put the flour and make a hole in the middle.
- In the center place the broken egg, olive oil and salt.
- Mix everything together and add the yeast dissolved in the water.
- Knead everything very well until it is homogeneous.
- Cover with a cloth or towel and set aside in a warm place for the dough to leaven.
- After the yeast leavens, knead a little more.
- Add the oregano leaves and the olives.
- Knead again and put the dough in a baking dish previously dusted with flour.
- Form it with your hands to make a long loaf.
- Cover with a cloth and let it rise again.
- When the dough is double the size, brush with olive oil.
- Preheat oven to 170°C or 340°F and bake it for about 30 minutes.
- When the bread is baked, remove from the oven and serve.
Recipe Tips
- Make sure the water is warm but not hot (about 110°F or 43°C) to activate the yeast properly. If the water is too hot, it can kill the yeast, and if it's too cold, the dough won't rise.
- When adding the sliced olives, ensure they are well-drained and patted dry with a paper towel to prevent excess moisture in the dough, which can affect the bread's texture.
- Avoid over-kneading the dough; knead just until it is smooth and elastic (about 8-10 minutes). Over-kneading can make the bread tough rather than light and airy.
Frequently Asked Questions
Can I substitute active dry yeast with instant yeast?
Yes, you can substitute active dry yeast with instant yeast in a 1:1 ratio. However, you can skip the step of dissolving it in water; just mix it directly into the flour.
How should I store the olive bread after baking?
Store the olive bread in an airtight container or a resealable plastic bag at room temperature for up to 3 days. For longer storage, you can freeze it by wrapping it tightly in plastic wrap and then in foil, which will keep it fresh for up to 3 months.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to expired yeast or an environment that's not warm enough. Ensure your yeast is fresh and try placing the dough in a warmer spot, such as near a warm oven or on a sunny windowsill. If it's still not rising, you can try kneading the dough a bit more to activate the yeast.
Recommended Drink Pairings
Wine
Portuguese: Alentejo Red - This wine's rich fruit flavors and smooth tannins complement the savory olives and herbs in the bread.
General: Chianti - The bright acidity and cherry notes of Chianti pair well with the earthy flavors of the olives and the olive oil in the bread.
Beer
Portuguese: Super Bock - This classic lager has a crisp and refreshing profile that balances the richness of the olive oil and dough.
General: Pilsner - The clean and light characteristics of a Pilsner make it an ideal match for the aromatic oregano and olives in the bread.
Other Beverages
Olive Oil Spritzer: A refreshing spritzer made with sparkling water and a touch of olive oil enhances the flavors of the bread while adding a unique twist.
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