Savory Olive Challah
This elevated take on a classic braided bread features a tender, fluffy crumb infused with the briny, Mediterranean punch of chopped kalamata olives and fresh rosemary.
Ingredients
- •4 cups all-purpose flour (500g)
- •1 packet (2 1/4 tsp) active dry yeast
- •1/4 cup granulated sugar
- •1 1/2 tsp kosher salt
- •1 cup warm water (110°F)
- •1/4 cup extra virgin olive oil
- •2 large eggs (divided: 1 for dough, 1 for egg wash)
- •3/4 cup pitted kalamata olives, roughly chopped
- •1 tbsp fresh rosemary, finely minced
Instructions
- 1
In a large bowl, whisk together the warm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
- 2
Add 1 egg, the olive oil, salt, and 2 cups of flour. Mix until combined.
- 3
Gradually add the remaining flour, chopped olives, and rosemary, kneading by hand or with a dough hook until the dough is smooth and elastic, about 8 minutes.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1.5 hours or until doubled in size.
- 5
Punch the dough down, divide into three equal strands, and braid them together on a parchment-lined baking sheet.
- 6
Cover the braid and let it rise for another 30 minutes while preheating your oven to 375°F (190°C).
- 7
Whisk the remaining egg with a splash of water and brush generously over the challah.
- 8
Bake for 25-30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
💡 Chef tips
- Ensure the olives are patted very dry with a paper towel before adding them to the dough to prevent the bread from becoming too wet.
- For a deeper flavor, you can replace the sugar with honey, which pairs beautifully with the salty olives.
- Store the bread in an airtight container at room temperature for up to 2 days, or slice and freeze for up to one month.
✅ How it should turn out
The finished challah should have a glossy, golden-brown crust and a soft, airy interior that smells of toasted rosemary and savory, briny olives.