Hi Maz,

It’s great to hear the flavor turned out well! As for the lack of rise, no—that’s not normal for this rustic bread. It should rise visibly during both the bulk fermentation (first 60-minute rise) and the final proofing (second 60-minute rise), then have a bit of oven spring (rise during baking).
Here are some common reasons your loaf may not have risen:
Yeast Issues
• Inactive yeast is the #1 cause. Instant yeast can expire or be killed by hot water.
• If your water was too warm (above ~120°F), it might have killed the yeast.
• If the yeast was old or improperly stored, it may have lost potency.
Cool Rising Environment
• Yeast activity slows down in cold rooms. Was your kitchen warm enough for rising?
• Try proofing in a slightly warmed (but off) oven or a sunny spot next time.
Too Much Flour
• If the dough was too dry (from extra flour), it can become dense and inhibit rising.
• Dough should be soft and a little tacky, not stiff or crumbly.
Under-Proofing
• Did you check if the dough doubled in size during each rise? Time alone isn’t always enough—go by volume.
Overhandling
• Punching down the dough too aggressively or shaping too tightly can deflate it.

What To Do Next Time:
• Make sure your yeast is fresh.
• Use water around 100–110°F to activate.
• Let the dough visibly double during each rise—if not, give it more time.
• Keep the dough slightly sticky (not too floured).
• Use a warm, draft-free space for proofing.

Hi Ron,

Great question—and you’re right to think about how switching flours might impact the final loaf.

My recipe uses all-purpose flour likely for a softer, more rustic crumb. All-purpose flour has a moderate protein content (around 10–11%), which produces a more tender, slightly open crumb that’s perfect for rustic-style breads where you don’t necessarily want a super chewy structure.
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Using Bread Flour Instead
Since bread flour has higher protein (usually 12–14%), it develops more gluten, which:
• Increases chewiness
• Creates a more elastic dough
• Can lead to a tighter, more structured crumb
So yes, using bread flour will change the texture a bit, but not in a bad way—just slightly chewier and possibly a little taller rise due to stronger gluten strands holding more gas.
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Tips If You Use Bread Flour
If you’re swapping in bread flour:
• Keep everything else the same—no need to adjust liquids unless the dough feels too stiff (bread flour absorbs slightly more water).
• You may get a slightly less “holey” crumb than with all-purpose, but the structure will still be beautiful.
• Knead just until smooth and stretchy—bread flour can become tough if over-kneaded.

If you use bread flour, let us know how it turns out!
Linda

Hi Chrissie, I feel your passion for olive bread! Thanks for sharing your version!

So (*deep breath*), I made up my basic beer bread this evening; added garlic powder, some fresh garlic, and chopped olives. Oh, MAN!!! So, then I went a little wild, and made a beer bread with garlic powder, caramelized onion/garlic/olive, and extra sharp cheddar cheese. 375 for about 40 minutes. *CHEF’S KISS* I mean, it was stupid-good!!! In a million years, I wouldn’t have imagined olives in bread.

If you’re NOT a beer person, just use Seltzer Water (don’t use Club Soda; it contains small amounts of quinine, which can come through as VERY bitter!); go with whatever flavors float your boat. Here’s the formula: 3 c. self-rising flour (Google the all-purpose flour proportions of flour/baking powder/salt); 12 oz of carbonated something. Mix. 375 degree oven; bake around 40 minutes. A knife will be clean, when inserted, when done.

Olive bread. Who’d-a-thunk? Freaking amazing!!! This just became a “THING” in my household!!! Thanks so much for posting!! I know you went with a yeast bread, and I commend you for that, but you gotta know how well it translates to a “no-knead” bread, as well! It’s AMAZING!!!!

Yes, give it a try this way:

Bread Machine Version of Easy Rustic Olive Bread
Machine cycle: 90 minutes, including 3 rises
Setting to use: Basic/White Bread cycle (90 minutes), 1.5 lb loaf if prompted
Yield: 1 loaf

The ingredients are the same as the original recipe.

Instructions (Bread Machine Method):
Layer the ingredients in the bread machine pan in this order (important for best results):
1. Water
2. Olive oil
3. Salt
4. Garlic powder
5. Flour (spread evenly over the top)
6. Yeast (make a small well in the flour and add yeast inside it—don’t let it touch the liquid)

Add the chopped olives after the first mix or during the first “add-ins” beep (usually 5–10 minutes in).

Tip: Pat the olives dry with a paper towel first so they don’t make the dough too wet.

Start the machine on the Basic or White Bread cycle (90 minutes).

Optional: If your machine allows you to customize, choose a light or medium crust.

Let it bake and cool: Once the cycle is done, remove the bread and let it cool completely on a wire rack before slicing.

Tips:
Since rustic breads are typically free-form and crustier, this version won’t have quite the same crusty texture as oven-baked with steam. However, it’ll still be super flavorful and moist thanks to the olives and olive oil.

If your machine has a “crusty” or “artisan” setting, that’s worth trying too.