Cheesy Olive Bread
Prep time
Cook time
Total time
Serves: 2 small loaves
  • ½ cup whole wheat flour
  • 2½ cups white flour
  • ½ teaspoon yeast
  • 1½ teaspoons salt
  • 1¼ cups water
  • ½ cup coarsely chopped, pitted Spanish green olives
  • 1½ cups finely chopped whole milk mozzarella (use the wrapped supermarket kind, not fresh)
  • Cornmeal
  1. In a medium bowl, combine the flours, yeast, and salt. Add the water, and stir to form a dough. Cover with plastic wrap and let rise for 6 hours, until the top is bubbly.
  2. Dump out the dough onto a floured surface and divide in two, touching as little as possible. Press each ball into a rectangle about 14 by 7 inches. Scatter each with half the cheese and half the olives, leaving an edge around all sides. Lengthwise, roll the dough up into a long log, pinching to seal the ends. Squeeze the log outwards so it lengthens. Curl the dough around itself, snail-like, pinching the end of the dough to the loaf. You can use a little warm water to get the end to stick if needed. Flatten slightly. Repeat with other half of dough. Place on a cornmeal-dusted baking sheet, cover with a piece of plastic wrap, and let rise another 30 minutes.
  3. Meanwhile, preheat the oven to 500°F. If you have one place a baking stone on a rack. When the oven is hot, slide the breads onto the stone.
  4. Put two ice cubes in a ramekin and place it on the rack below to create steam. Bake for 20 to 25 minutes, until the crust is brown. Let cool 30 minutes to 1 hour if you can before you cut in.
  5. Serve with olive oil for dipping and more olives on the side.
Recipe by Big Girls Small Kitchen at