This olive bread recipe from the Pioneer Woman is a savory, aromatic delight that’s surprisingly simple to make at home. Packed with briny olives, herbs, and a golden crust, it’s ideal for sandwiches, dipping, or enjoying fresh from the oven.
If you’ve ever flipped through the Pioneer Woman cookbook or browsed her website, you know Ree Drummond has a gift for turning simple ingredients into comfort food magic. Her olive bread recipe is no exception—this isn’t just another loaf of bread. It’s fragrant, slightly chewy, studded with juicy olives, and finished with a crisp crust that crackles when you break it open. Whether you’re a seasoned baker or someone who’s only ever made banana bread, this recipe feels welcoming and doable.
What makes this olive bread so special is its balance of flavors. The briny punch of olives cuts through the mild richness of the dough, while a hint of olive oil adds moisture and depth. It’s the kind of bread that disappears fast—whether you’re serving it at a dinner party, packing it for a picnic, or just enjoying a slice with your morning coffee. And the best part? You don’t need fancy equipment or years of experience. With a little patience and a few basic tools, you can have a warm, homemade loaf on your table in under three hours.
Key Takeaways
- Simple ingredients: Uses pantry staples like flour, yeast, olives, and olive oil for an approachable recipe.
- No stand mixer required: Perfect for bakers who prefer hand-kneading or don’t own a mixer—check out our guide on making bread without a stand mixer.
- Flavor-packed with olives: Combines green and Kalamata olives for a balanced salty, tangy taste.
- Great for beginners: Clear step-by-step instructions make this a confidence-boosting first bread project.
- Versatile serving options: Serve warm with butter, use for bruschetta, or pair with soups and salads.
- Customizable: Add garlic, rosemary, or sun-dried tomatoes to suit your taste.
- Freezer-friendly: Bake, cool, slice, and freeze for up to 3 months—perfect for busy weeks.
Quick Answers to Common Questions
Can I use only one type of olive?
Yes! If you prefer, use all green or all Kalamata olives. Just adjust the quantity to 1 ½ cups total and taste as you go to avoid over-salting.
How do I know if my yeast is still good?
Mix it with warm water and sugar. If it doesn’t foam within 10 minutes, it’s likely expired and won’t rise your dough.
Can I make this bread gluten-free?
This recipe isn’t naturally gluten-free, but you can try a 1:1 gluten-free flour blend. Note that texture and rise may vary.
Why did my bread turn out dense?
Common causes include over-kneading, using cold water, or not letting the dough rise long enough. Ensure your yeast is active and give it time to double in size.
Can I freeze the dough before baking?
Yes! Shape the dough, place it on a baking sheet to freeze, then transfer to a bag. When ready, thaw in the fridge overnight and bake as directed.
📑 Table of Contents
Why You’ll Love This Olive Bread Recipe
This olive bread recipe from the Pioneer Woman stands out for its simplicity and bold flavor. Unlike some artisanal breads that require precise timing or special techniques, this one is forgiving and flexible. It’s perfect for weeknight baking or when you want to impress guests without spending all day in the kitchen.
One of the biggest draws is the ingredient list. You likely already have most of what you need: all-purpose flour, active dry yeast, sugar, salt, warm water, olive oil, and of course, olives. Ree uses a mix of green and Kalamata olives, which gives the bread a complex, Mediterranean-inspired taste. The green olives add a mild, buttery note, while the Kalamatas bring a deeper, slightly fruity tang. Together, they create a flavor profile that’s both familiar and exciting.
Another reason this recipe is a winner? It’s highly adaptable. Love garlic? Mince a clove and toss it in. Prefer a herby kick? Add a teaspoon of dried oregano or thyme. Want it extra rich? Swap in some chopped sun-dried tomatoes. The base recipe is solid, but it invites creativity—making it a great starting point for your own signature loaf.
Ingredients You’ll Need
Visual guide about Olive Bread Recipe Pioneer Woman
Image source: d2zqptb8jxxah9.cloudfront.net
Before you start mixing, gather your ingredients. Here’s what you’ll need for one standard loaf:
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 ¼ cups (300ml) warm water (about 110°F)
- 2 tablespoons olive oil, plus extra for greasing
- 1 cup (150g) pitted green olives, chopped
- ½ cup (75g) pitted Kalamata olives, chopped
- 1 teaspoon dried oregano (optional)
- 1 teaspoon garlic powder (optional)
Make sure your olives are pitted—nothing ruins the joy of fresh bread like biting into a hard olive pit! If you’re using jarred olives, drain and rinse them well to remove excess brine. This helps prevent the dough from becoming too salty.
The warm water is key—too hot, and it will kill the yeast; too cold, and the yeast won’t activate. Aim for bathwater warmth: comfortable to touch but not hot. If you’re unsure, use a kitchen thermometer.
Step-by-Step Instructions
Activate the Yeast
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 to 10 minutes. You’ll know it’s working when the mixture becomes frothy and bubbly—this means the yeast is alive and ready to rise your dough.
Mix the Dough
Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. Gradually add the remaining flour, about ½ cup at a time, until the dough pulls away from the sides of the bowl and is no longer sticky. If it’s too dry, add a teaspoon of water. If it’s too wet, sprinkle in a little more flour.
Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, until smooth and elastic. You’ll notice it becomes softer and more pliable as you work it. If you have a stand mixer, you can use the dough hook attachment—but if not, no worries! Hand-kneading is totally fine and gives you a great feel for the dough’s texture. For tips on kneading without a mixer, see our article on making bread without a stand mixer.
Add the Olives and Seasonings
Once the dough is smooth, flatten it slightly with your hands. Sprinkle the chopped olives, oregano, and garlic powder (if using) over the surface. Fold the dough over and knead gently for 2 to 3 minutes, just until the olives are evenly distributed. Be careful not to overwork it—you want the olives intact, not mashed into the dough.
First Rise
Lightly grease a clean bowl with olive oil. Place the dough inside, turning it once to coat. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size. A sunny windowsill or near (not on) a warm oven works great.
Shape and Second Rise
Punch down the risen dough to release air bubbles. Turn it out onto a floured surface and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan. Cover and let rise again for 30 to 45 minutes, until puffy.
Bake to Perfection
Preheat your oven to 375°F (190°C). Just before baking, brush the top of the loaf with a little olive oil and sprinkle with a pinch of flaky sea salt. This gives it that beautiful golden crust. Bake for 25 to 30 minutes, until the bread is deep golden brown and sounds hollow when tapped on the bottom.
Let it cool on a wire rack for at least 20 minutes before slicing. I know it’s tempting to cut into it right away, but patience pays off—slicing too soon can make the inside gummy.
Serving and Storing Tips
This olive bread is best enjoyed fresh, but it stays delicious for several days if stored properly. Keep it in an airtight container or wrapped in foil at room temperature for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or toast slices directly from the freezer.
Serve it warm with a pat of butter, drizzle with high-quality olive oil and balsamic vinegar for dipping, or use it to make gourmet bruschetta. It also pairs beautifully with soups—especially tomato basil or minestrone—and makes a stellar base for grilled cheese.
If you’re hosting, consider slicing the loaf and arranging it on a wooden board with a few cheeses, grapes, and crackers. It’s an instant crowd-pleaser.
Customization Ideas
One of the joys of homemade bread is making it your own. Here are a few ways to tweak this recipe:
- Add cheese: Fold in ½ cup of grated Parmesan or crumbled feta with the olives for a richer flavor.
- Go herb-forward: Mix in fresh rosemary, thyme, or basil for a fragrant twist.
- Spice it up: Add a pinch of red pepper flakes for a subtle kick.
- Make it vegan: This recipe is already plant-based—just ensure your olives are brined, not packed in animal-derived ingredients.
- Double the batch: This dough freezes well before the first rise. Shape, freeze, then thaw and bake when ready.
Final Thoughts
Ree Drummond’s olive bread recipe is a testament to the magic of simple, honest baking. It doesn’t require special skills or equipment—just good ingredients, a little time, and a willingness to get your hands floury. Whether you’re baking for the first time or the hundredth, this loaf delivers comfort, flavor, and a sense of accomplishment.
And if you’re wondering whether you need a stand mixer to make great bread, the answer is no. While a mixer can speed up kneading, many bakers—including Ree—prefer the hands-on approach. For more on choosing the right tools, check out our guide to the best stand mixers for bread dough.
So go ahead—preheat that oven, chop those olives, and get baking. Your kitchen is about to smell amazing.
Frequently Asked Questions
How long does olive bread stay fresh?
Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread for up to 3 months.
Can I use a bread machine for this recipe?
Yes, you can adapt it for a bread machine. Use the dough setting, then shape and bake in the oven for a crisp crust.
What’s the best way to reheat olive bread?
Wrap in foil and warm in a 350°F oven for 10 minutes, or toast slices in a toaster or skillet for a crispy exterior.
Can I add other mix-ins like sun-dried tomatoes?
Absolutely! Add ½ cup chopped sun-dried tomatoes (oil-packed, drained) along with the olives for extra flavor and moisture.
Is this bread suitable for sandwiches?
Yes! Once cooled and sliced, it holds up well for sandwiches. Try it with turkey, provolone, and arugula for a Mediterranean twist.
Do I need to use a stand mixer?
No—this recipe works beautifully with hand-kneading. For more on tools, read our article on the best stand mixers for bread.
