Tapenade Bread a B M

Transform your homemade bread game with this irresistible Tapenade Bread, made effortlessly in your ABM (automatic bread machine) or by hand for a rustic touch. Infused with the bold Mediterranean flavors of black and green olives, capers, garlic, fresh parsley, and an optional hint of anchovies, this recipe takes artisan bread to a whole new level. The tapenade, a rich olive spread blended with lemon juice and olive oil, creates a savory swirl in every slice. Perfectly golden with a tender, flavorful crumb, this bread pairs beautifully with soups, cheese boards, or as a stand-alone crowd-pleaser. Whether you're a bread-baking novice or a seasoned pro, this customizable recipe makes it easy to create bakery-quality results from your own kitchen.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 450 grams All-purpose flour
• 300 milliliters Warm water
• 7 grams Active dry yeast
• 8 grams Salt
• 10 grams Sugar
• 30 milliliters Olive oil
• 150 grams Pitted black olives
• 150 grams Pitted green olives
• 2 tablespoons Capers
• 2 units Garlic cloves
• 2 tablespoons Fresh parsley
• 2 units Anchovy fillets (optional)
• 1 tablespoon Lemon juice

Directions

Step 1

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.

Step 2

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.

Step 3

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, or until doubled in size.

Step 5

While the dough is rising, prepare the tapenade: In a food processor, combine the black olives, green olives, capers, garlic, parsley, anchovy fillets (if using), lemon juice, and 1 tablespoon of olive oil. Process until smooth but slightly chunky.

Step 6

Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough into a rectangle about 1/2 inch thick.

Step 7

Spread an even layer of the tapenade over the surface of the dough, leaving a 1/2 inch border around the edges.

Step 8

Starting from one of the longer sides, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal.

Step 9

Place the dough seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap or a towel and let rise for 30-45 minutes.

Step 10

Preheat your oven to 200°C (400°F). Just before baking, use a sharp knife to make a few diagonal slashes across the top of the loaf.

Step 11

Bake the bread in the preheated oven for 35-40 minutes, or until golden brown and it sounds hollow when tapped on the bottom.

Step 12

Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.

Nutrition Facts

Serving size	(1168.5g)

Amount per serving	% Daily Value*
Calories	2496.0

Total Fat 81.4g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 10mg	0%
Sodium 7988.1mg	0%
Total Carbohydrate 375.4g	0%
Dietary Fiber 24.6g	0%
Total Sugars 11.5g
Protein 55.3g	0%

Vitamin D 80IU	0%
Calcium 112.0mg	0%
Iron 82.6mg	0%
Potassium 783.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 9.0%

Carbs: 61.2%