Name: Olive Ciabatta Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 cups bread flour (or all-purpose flour); 2 teaspoons quick-rise or instant yeast; 1 teaspoon salt; 1 ¼ cups warm water; 1 cup Kalamata olives, chopped; Optional: 2 tablespoons olive oil

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Olive Ciabatta bread used to feel like some fancy bakery thing to me—until I started making it at home. Seriously, how many times have you grabbed a loaf and thought, wait, could I even pull this off in my own kitchen? I did too. If you’ve got nervous hands or zero patience (believe me, same), this recipe’s got you. I know not everyone wants to mess with all-day rising or impossible ingredients, so this one’s set up for actual real-life bakers (like us). And hey, if olive bread isn’t enough, don’t miss this simple artisan bread recipe that’s also ridiculously forgiving.

A Flavorful Bread Recipe for Beginners

Let’s tell the honest truth: Olive Ciabatta bread sounds intimidating, right? Don’t run! The magic here is how lazy this dough is—you barely touch it. You just mix, plop, wait, then bake (and devour, obviously). I’ve tried dozens of “quick” bread recipes, but nothing hits the savory spot quite like this. The crust is crackly. The inside, oh wow, fluffy with a hint of chew. Every bite gets tiny pops of rich, tangy olive…okay, making myself hungry just thinking about it.

You literally don’t need special equipment—just a bowl and something to stir with. If you’ve flopped at bread before, chill. This one becomes your new “can’t-stop-won’t-stop” homemade treat. Hungry yet? Yeah, same here.

“I never thought I could bake Olive Ciabatta bread at home, but this recipe was so easy. The flavor was spot-on—you’d think it came from a five-star restaurant!”
— Sam, actual bread lover

Olive Ciabatta bread

Key Ingredients You Need & Why

You only need a few things for Olive Ciabatta bread, and trust me, I’ve swapped or skipped and learned a thing or two along the way. First, bread flour is your friend. Don’t fuss if you can’t find it—regular all-purpose works, but the “bite” won’t be quite the same.
Yeast, obviously. I use quick-rise or instant so I’m not waiting all day. Plus, it’s just less fussy.

Warm water. Not boiling hot—think, almost bathwater temp. Hotter will kill the yeast and then you’ll get a sad flat loaf. Salt is key; don’t skip or your bread will taste…flat, which is tragic when you worked so hard (or you will, I promise).
And, shh, good olives. Don’t cheap out! It makes a difference.

If you want to get fancy, splash in some olive oil. Makes it a little richer. That’s it. No complicated stuff. Just pure, simple, favorite-pantry-shelf ingredients.

Olive Ciabatta bread

Best Olives to Use

Look, don’t overthink this, but also… not all olives are the same. For Olive Ciabatta bread, Kalamata olives are my MVP. They’re meaty, salty, and bring out that perfect tang. I tried canned black olives once, and well, the bread was “okay” but kind of boring. I’d skip those for special bread days.
Try to find olives packed in brine, not oil. They just hold their shape better and feel less greasy in the dough.

Chop ’em up, but don’t mince into dust—you want to hit a nugget of olive when you bite in. Oh, and dab ’em dry with a paper towel first. Soggy olives make wet dough, and that’s a no-go.
If you’re feeling wild, a few green olives snuck in can be nice too, just nothing too crazy sharp (like those bright green martini ones). I leave those for cocktails, honestly.

Olive Ciabatta bread

Let Me Show You How to Make This Olive Bread

Okay, here’s the down-and-dirty. Grab your bowl. Dump in your flour, yeast, and salt. Stir quick to mix. Then, pour in that warm water. Use a spoon or even just your hand (if you don’t mind the mess). The dough’s gonna look messy, sticky, possibly like you messed up. Perfect! That means you did it right.
Toss in your chopped olives, give another quick stir. The key: don’t over-mix. Walk away and let it rise (I stick it near a warm window or sometimes in the oven with the light on). One hour—maybe hour and a half. Dough should get all bubbly and big.

Turn it out gently onto a floured counter. Don’t punch down all the air. Just scoop it into a rough rectangle—you don’t need a perfect loaf shape. Toss onto a baking sheet, give it another 20-30 mins to cruise along with rising. Pop in a crazy hot oven (like 450°F!), bake till the top is golden and makes that “tap” sound. Let cool. Okay, try to let it cool. Warm slices are a must.

Olive Ciabatta bread

What Can I Serve With This Olive Bread

There’s honestly endless choices, but you want to know my favorites? Here’s a few low-fuss wins:

Swipe slices through olive oil and balsamic vinegar—fancy appetizer in seconds.
Top with whipped feta or goat cheese for a salty, creamy bite.
Serve next to homemade soup (tomato, potato leek, you name it).
Or go ham and build yourself an epic sandwich with Italian meats and garlicky mayo.

Olive Ciabatta bread

I’ll even toast leftover Olive Ciabatta bread the next day—sometimes slathered in butter for breakfast. Yeah, it’s that good.

If you’re itching for bread-baking wins, honestly, Olive Ciabatta bread is top of my “must-make” list. The way the olives bake right in… no one’s ever disappointed at my table. For anyone wanting to try other awesome loaves after you master this one, dive into some creative ideas like Cinnamon Swirl Pumpkin Bread minis or classic Banana Walnut Soda Bread with Date Butter (seriously, you’ll find something tasty every time).

If you want a little more inspiration or a different spin, check out recipes like Easy Kalamata Olive Ciabatta Bread – Chez Nous to widen your bread-loving horizons. Baking doesn’t need to be mysterious. Just grab your bowl—and bake with big flavor, every single time.