Kalamata Olive Bread Recipe

Feature image for Kalamata Olive Bread showing bits of kalamata in the slices.

5 from 1 vote

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!

Prep Time30

Cook Time35

Resting Time1 30

Total Time2 35

Course: Bread

Cuisine: Greek

Servings:

Calories: 255kcal

Author: Neriz

Equipment

Ingredients

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

Instructions

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!

Notes

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.

Nutrition