Olive Bread

Here, we've filled thawed bread dough with a flavorful olive paste. The resulting savory bread is perfect with soup or a salad.


1 loaf, 12 slices (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 163
Caloriesfromfat 17 %
Fat 3 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1.3 g
Protein 5.7 g
Carbohydrate 28.4 g
Fiber 1.1 g
Cholesterol 1 mg
Iron 1.7 mg
Sodium 423 mg
Calcium 46 mg


1 (1-pound) loaf frozen white bread dough
1/2 cup pitted kalamata olives
3 tablespoons capers
3 tablespoons fresh lemon juice
1 teaspoon dried thyme
4 canned anchovy fillets
2 garlic cloves, peeled
Cooking spray


Thaw dough in refrigerator 12 hours.

Combine olives and next 5 ingredients (olives through garlic) in a food processor; process until well-blended.

Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Spread olive mixture onto dough, leaving a 1/2-inch border. Starting from short end, roll up jelly-roll fashion; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 2 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Preheat oven to 375°.

Uncover and bake at 375° for 25 minutes or until lightly browned. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.