Olive Pesto Bread

Fresh, Homemade Italian Bread Recipe

I absolutely LOVE fresh bread, especially when it’s homemade Italian bread! My Aunt Jo Passarelli always made fresh bread from scratch the old-fashioned way…until the invention of the bread machine. She always shared her bread with family and friends. I can’t remember a visit to her home without going home with fresh bread and homemade jam. Yum!

Now she lets her bread machine do the hard work of kneading. She has 3 machines going at once. When all the kneading is done, she artfully shapes the dough into loaves, cinnamon rolls and buns.

I picked up a bread machine (like new!) at an area garage sale for $3 a few years ago. Oh, did I mention I also LOVE bargain hunting?! Many of my weekend days are filled with making bread. I always have enough to freeze for my children and mom.

Olive Pesto Bread
 
Prep time
Cook time
Total time
 
Bread machine olive pesto bread.
Author:
Recipe type: Bread/Pane
Cuisine: Italian
Serves: 1 loaf
Ingredients
  • ¾ cup water
  • ¼ cup chopped green olives
  • ¼ cup chopped black or kalamata olives
  • 2-3 tablespoons of prepared pesto
  • 2 teaspoons of olive oil
  • 3 cups bread or all-purpose flour
  • 2 teaspoons sugar
  • 1-2 teaspoons dried, Italian seasoning (I use combin. of oregano, basil, thyme)
  • ¾ teaspoon salt
  • 1 teaspoon active dry yeast or bread machine yeast
  • Don’t add to bread machine, but reserve for browning=1 egg and 1 tablespoon water
Preparation
  1. Add all ingredients to your bread machine in order given.
  2. Select the dough cycle.
  3. Watch the kneading process carefully and add flour if too sticky or oil if too dry.
  4. When kneading is complete, remove dough from pan.
  5. Split dough in half and shape each half into 2 small round loaves.
  6. Place on greased baking sheet and cover tightly. (A greased container over the top of dough works best for me vs. plastic wrap or a towel.)
  7. Place on warm stovetop (300 degree oven) and let raise for one hour.
  8. When dough has double in size, place in 425 degree oven for 10 minutes.
  9. After 10 minutes, remove from oven and carefully brush with egg mixture.
  10. Return to oven for 10 more minutes or until golden brown.
  11. Cool thoroughly on wire rack before storing or freezing.

Here’s a favorite Italian bread recipe of mine and requested often by those I’ve shared it with.
olive-bread | paulasitaliankitchen.comItalian Bread Recipe: Olive Pesto Bread

Prep time: approximately 3 hours
Makes 2 small, round loaves

Ingredients:

  • 3/4 cup water
  • 1/4 cup chopped green olives
  • 1/4 cup chopped black or kalamata olives
  • 2-3 tablespoons of prepared pesto
  • 2 teaspoons of olive oil
  • 3 cups bread or all-purpose flour
  • 2 teaspoons sugar
  • 1-2 teaspoons dried, Italian seasoning (I use combin. of oregano, basil, thyme)
  • 3/4 teaspoon salt
  • 1 teaspoon active dry yeast or bread machine yeast
  • Don’t add to bread machine, but reserve for browning=1 egg and 1 tablespoon water

Preparation:
Add all ingredients to your bread machine in order given.
Select the dough cycle.
Watch the kneading process carefully and add flour if too sticky or oil if too dry.
When kneading is complete, remove dough from pan.
Split dough in half and shape each half into 2 small round loaves.

Place on greased baking sheet and cover tightly. (A greased container over the top of dough works best for me vs. plastic wrap or a towel.)

Place on warm stovetop (300 degree oven) and let raise for one hour.
When dough has double in size, place in 425 degree oven for 10 minutes.
After 10 minutes, remove from oven and carefully brush with egg mixture.
Return to oven for 10 more minutes or until golden brown.
Cool thoroughly on wire rack before storing or freezing.

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