A savory bread that you can absolutely eat on its own! Kalamata Olive Bread gives you that hint of salt and earthiness in every bite. Crunchy on the outside, soft and fluffy on the inside. Yum!
Since kalamata olives got their name from ‘Kalamata,’ a city in southern Greece, this bread is often called ‘Greek olive bread.’
It does not matter how you refer to it — just know that it’s excellent whether served as an appetizer, with a main, or simply eaten on its own.
So, what is olive bread?
It’s a soft, savory bread that uses olive oil and a specific type of olive — in this case, kalamata olives.
The oil provides the fat in the dough and the flavor base enhanced by the olives, resulting in a complex mix of salty, bitter, and earthy flavors.
I dare you to stop eating after just one slice! 😉
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- Yeast – I always use active dry yeast to make kalamata olive bread.
- Olive oil – use mild or fruity olive oil; the robust ones might overpower the rest.
- Flour – you need a mix of all-purpose and bread to prepare this bread recipe.
- Honey – to balance the bitterness and saltiness from the kalamata olives.
- Garlic powder, dried oregano, & salt – just use your favorite brand for seasoning.
- Kalamata – black olives from Greece, no pit, rinsed, drained, and chop into small bits.
Make sure to place the chopped olives on top of a kitchen towel to absorb any excess liquid.
You can leave it there while waiting for the first proofing of the bread dough.
Start making Greek olive bread by combining yeast with one and a half cups of warm water.
Mix, then set aside.
Using a large mixing bowl (or your stand mixer’s bowl), combine all the dry ingredients: all-purpose flour, bread flour, salt, garlic powder, and dried oregano.
Once the yeast is ready (i.e., foamy), add the honey, olive oil, and yeast mixture into the bowl.
Knead until you get a smooth bread dough.
Place the dough in an oiled bowl.
Cover with a clean kitchen towel and set aside until it doubles in size.
Lightly dust your countertop with flour, then divide the proofed dough into two portions.
Roll each portion and distribute the kalamata olives evenly.
Roll the dough, knead it gently and form it into a ball.
Use a sharp knife to cut a cross on top, then place it on a tray lined with parchment paper.
Cover with a kitchen towel and set aside until it doubles. (This typically takes me thirty to forty-five minutes.)
Preheat oven to 200°C (375°F).
Brush your bread dough with water — use a pastry brush.
Place the baking tray in the lower part of the oven for thirty to thirty-five minutes; or until it turns golden.
Set aside for about twenty minutes.
Your Greek olive bread is now ready for slicing and serving!
- If the dough is too wet, slowly add a bit more flour.
For reference, I typically add two to three teaspoons of all-purpose flour when making this kalamata olive bread recipe.
- It is a sticky dough (but not wet), so rub your hands with olive oil before you handle the bread dough — it makes it easier because the oil prevents it from sticking to your hands.
- There is no specific size or shape needed for rolling the bread dough. It just needs to be stretched enough to add the kalamata olives.
- Sugar. You can use regular granulated sugar instead of honey; just combine it with the rest of the dry ingredients.
- Shape. You can form your kalamata olive bread any way you want. A log, a loaf, or some buns are excellent alternatives.
- Sesame seeds. As shown in the image below, sesame seeds are also commonly used as a topping for Greek olive bread.
So what are you waiting for? Give this kalamata olive bread recipe a try!
OR GET IDEAS FROM THIS LIST OF BREAD FROM AROUND THE WORLD!
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Kalamata Olive Bread Recipe
- 2 & 1/4 teaspoons yeast
- 250 grams all-purpose flour (about 1 & 1/2 cups)
- 250 grams bread flour (about 1 & 1/2 cups)
- 1/2 teaspoon salt
- 1/2 tsp garlic powder
- 1 tablespoon dried oregano
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 cup kalamata olives, chopped
- Mix yeast with 1 & 1/2 cups of warm water and set aside until ready.
- Combine all the dry ingredients: all-purpose flour, bread flour, salt, garlic powder, and dried oregano in a large mixing bowl (or stand-mixer's bowl).
- Add the honey, olive oil, and yeast mixture.
- Mix and knead until you get a smooth dough, then place it in an oiled bowl.
- Cover the bread dough with a clean kitchen towel and set aside until it doubles in size.
- Lightly dust your countertop with flour, and divide the dough into two equal portions.
- Roll each portion (no particular shape or size) and place the chopped kalamata olives on top.
- Roll the dough back, knead it gently and form it into a ball.
- Use a sharp knife to cut a cross on top of the kalamata bread dough, then place it on a tray lined with parchment paper.
- Cover with a kitchen towel and set aside until it doubles. (This generally takes me 30 to 45 minutes.)
- Preheat oven to 200°C (375°F).
- Brush your olive bread with water — use a pastry brush.
- Place the baking tray in the lower part of the oven for 30 to 35 minutes; or until it turns golden.
- Set aside for about 20 minutes.
- Your kalamata olive bread is now ready for slicing and serving!
- Cook’s Tip #1: Do not hesitate to add more flour if the dough is too wet — make sure to add it slowly.
- Cook’s Tip #2: It is a sticky dough (but not wet!), so rub your hands with olive oil before you handle the bread dough — it makes it easier because the oil prevents it from sticking in your hands.