Olive Basil Loaf Recipe
Make Olive Basil Loaf Recipe in just 2h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling & Mix-ins
Finish & Topping
Method
Dough
- 1
- 2
Mix dry ingredients
In a separate large bowl, whisk together the flour and sea salt.
- 3
Form dough
Gradually add the flour mixture to the wet mixture, stirring with a wooden spoon or dough hook on low speed until a shaggy dough forms. If using a stand mixer, mix 3–4 minutes on medium-low until the dough pulls from the sides. If mixing by hand, turn dough onto lightly floured surface and knead 8–10 minutes until smooth and slightly elastic. The dough should be tacky but not sticky; add up to 2 tablespoons flour if too sticky.
- 4
First rise
Lightly oil a large bowl with remaining 1 tablespoon olive oil. Place the dough in the bowl, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1 hour 15 minutes depending on room temperature.
Filling & Assembly
- 5
Prepare filling
While dough rises, chop the pitted Kalamata olives into small pieces, thinly slice the basil leaves, mince the garlic, and grate the Parmesan. In a small bowl combine chopped olives, sliced basil, grated Parmesan, minced garlic, black pepper, and red pepper flakes. Stir to distribute evenly.
- 6
Deflate and shape
After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll or press the dough into a roughly 12x18-inch rectangle, about 1/3 inch thick.
- 7
Add filling
Evenly sprinkle the olive-basil-Parmesan mixture over the dough, leaving a 1/2-inch border along one long edge. Gently press the filling into the dough so it adheres but avoid overworking.
- 8
- 9
Second rise
Cover the loaf loosely with lightly greased plastic wrap or a kitchen towel and let rise until it puffs noticeably and nearly fills the pan, about 30–45 minutes.
Finish & Bake
- 10
Preheat oven
Preheat the oven to 375°F (190°C) about 20 minutes before the end of the second rise so it reaches temperature when the loaf is ready.
- 11
Brush and score
Brush the top of the loaf with 1 tablespoon olive oil. If desired, make two shallow diagonal slashes across the top with a sharp knife for a finished look. Sprinkle the coarse sea salt evenly over the top.
- 12
Bake
Bake the loaf in the preheated oven for 30–35 minutes until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). If the crust browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
- 13
Cool
Remove the loaf from the oven and let it rest in the pan for 10 minutes. Transfer the loaf to a wire rack and cool at least 20–30 minutes before slicing so the crumb sets and the filling doesn't spill.
- 14
Garnish & serve
When slightly cooled, brush again very lightly with a teaspoon of olive oil if desired and garnish with fresh basil leaves. Slice and serve warm or at room temperature.