This apple and olive oil bread is perfectly tender and really lets the olive oil shine! Use this crusty artisan bread recipe for making epic Thanksgiving leftover turkey sandwiches, autumnal french toast, or passing around the table!
Note: This post was updated on June 9th 2019 with new pictures and content for your enjoyment.
Apples are abundant and plentiful this time of year. With a bunch of ingredients you probably have lying around you can make this delicious apple olive oil bread in a short time. It makes the perfect bread for dipping, eating with broth soups, or as a sandwich. It’s so good you’ll keep it on your table all season long!
What Kind Of Olive Oil Should I Use?
When it comes to making this crusty artisan bread recipe, you want an oil with a strong and pungent flavor. Like an extra virgin olive oil. In most cases extra virgin olive oil shouldn’t be used for baking because heat damages its delicate texture. However, the stronger flavor notes that come from the first pressing gives this olive oil bread a better flavor.
The important when using olive oil to make bread is that you don’t overwork it. The olive oil should go in as close to the end as possible so it doesn’t get heated prematurely.
How To Make This Olive Oil Bread Even Better
These simple tips can help you get that perfect texture and flavor from the olive oil bread.
- How To Buy & Store Apples. Everything you need to know about picking the right apple for the job. Plus, there is a FAQ section for everything you might want to know about apples.
- Understanding Yeast. This explains the basics of yeast, the different kinds, and how/why it works.
- Different Types Of Flour. I recommend bread flour for this Apple Olive Oil Boulé. Find out why, and how to substitute it if you want to use something different.
How To Make This Apple Olive Oil Bread Crusty
For this olive oil bread recipe, we’re using steam in the oven to get a nice artisan style crust. It helps the outside cook up at a different rate than the inside so it gets that crispy while staying tender. Plus, it aids in browning so you don’t have to do an egg wash on it!
TIP: DO NOT use glass or ceramic in your oven for holding your ice. Even if it is rated for freezer to oven (or vice versa) transfer, the shocking temperature difference often causes shattering. Stick with stainless steel or a baking sheet for best results.
I want to say a super huge thank you to Pavani from cookshideout.com for hosting this month’s #BreadBakers collection.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Updated links are also available on this #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, send Stacy an email with your blog URL to email@example.com.
Fall Fruit & Vegetable Bread Recipes
For this month’s theme, any and all in-season autumn fruits and vegetables are fair game, including: apples, grapes, pears, sweet potatoes, cauliflower, broccoli, acorn squash, butternut squash etc… Here’s the list of all the recipes and the lovely bloggers who participated in this month’s theme.
- Apple Cider Muffins from A Baker’s House
- Baked Cauliflower Breadsticks from Sneha’s Recipe
- Broccoli Burger Buns from Herbivore Cucina
- Brown Sugar Pumpkin Apple Bread from A Day in the Life on the Farm
- Chilli and Cheddar Potato Rolls from Mayuri’s Jikoni
- Easy Apple Banana Bread from Food Lust People Love
- Harvest Bread with Sweet Potato from Cook’s Hideout
- Kartofel Khleb – Russian Potato Bread from Ruchik Randhap
- Potato Bread Rolls from Gayathri’s Cook Spot
- Pumpkin Challah from Passion Kneaded
- Sauerkraut-Nut Bread from Palatable Pastime
- Savoury Potato Rose Rolls from Sara’s Tasty Buds
- Spiced Apple Star Bread from Hostess At Heart
Apple Olive Oil Bread Recipe
This olive oil bread is so good you’ll want it on your table all season long. It makes a fantastic bread for sandwiches, grilled cheese, or paninis. The sweetness of the apples makes a perfect accent, while the olive brings flavor and moisture.
One of my other favorite uses is as french toast. I like to make a double batch of the recipe and use the second loaf as it begins to go stale. Top it with some real maple syrup, or sprinkle it with some cinnamon sugar and a little whipped cream.
This is also a fantastic bread to pass around the table on Thanksgiving or Christmas. You can serve it with some brown butter or a little fresh olive oil and fruit vinegar for dipping. Then, after the meal, you can use it for leftover sandwiches!
Use this grocery list to help simplify shopping. Everything is listed in standard grocery store amounts. If no size is specified, even the smallest package will provide more than enough.
Thanks so much for stopping by!
Happy Cooking! 🙂
Apple Olive Oil Bread
- 1 cup warm water
- 1 Tablespoon dry-active yeast
- 1 Tablespoon sugar
- 1/2 cup extra virgin olive oil, (plus extra for the bowl)
- 1 teaspoon salt
- 2 ½ - 3 cups bread flour, (plus extra for kneading)
- 1 cup shredded Granny Smith apple
- 2 cups ice
- In a bowl or 2 cup liquid measuring cup, combine the warm water, yeast, and sugar. Let sit for 5 Minutes or until the yeast has proofed and becomes frothy.
- In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and salt. Turn the mixer on medium low and slowly incorporate the yeast mixture. Continue to knead until the dough becomes shaggy, about 3 Minutes.
- Slowly drizzle in the olive oil until the dough forms a ball. Add in the shredded apples until combined.
- Brush the bowl and the dough lightly with olive oil. Using plastic wrap or a slightly damp towel, cover and let rise for one hour, or until doubled in size.
- Place a sizable stainless steel container (I use a roasting pan) on the bottom shelf of the oven and preheat to 400°F
- Turn the dough out onto a lightly floured work surface and shape into a ball, using the sides of your hands to tuck the dough tightly under while rotating the ball. This should make the dough tight. Use a sharp blade to cut a large X into the top of the bread. Transfer to a baking stone or sheet pan and let rise 10 Minutes.
- Put the pan on the middle rack of the oven and quickly add the ice to the stainless steel container on the bottom shelf. Close the door quickly and cook for 35 Minutes. Remove from the oven, let cool and serve.