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Black And Green Olive Bread

  • Yield: 1 round peasant loaf


  • 1 tablespoon active dry yeast
  • 2 1/2 cups warm water (about 110?F)
  • 3 1/2 cups whole wheat flour
  • 3 cups plus 1 handful all-purpose flour
  • 2 teaspoons salt
  • 3 turns freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cups mixed halved black and green olives
  • 1/4 cup chopped fresh basil


  • Dissolve the yeast in the water in a bowl, stirring. Add the whole wheat flour and 3 cups of the all-purpose flour, and mix by hand. Add the salt, pepper, olive oil, olives, and basil. Blend well with your hands. Knead and form into a round ball of dough. Place in a clean bowl, cover with a towel, and place in a warm spot to rise for 30 minutes.
  • Line a baking sheet with parchment or wax paper. When the dough has risen to double the size, sprinkle with the remaining handful of all-purpose flour. Fold sides of the dough up over the flour, turning the dough and continuing to fold the sides over.
  • About 15 minutes before baking, preheat the oven to 350ºF.
  • Place the dough on the baking sheet and bake until firm and crusty, for about 45 minutes. Remove from the oven and allow to cool until just warm before serving.