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Olive Bread is a traditional Mediterranean breakfast bread from Greece, combining whole wheat flour with Kalamata olives, olive oil, and herbs. This rustic loaf is perfect for serving with cheese, tomatoes, or simply enjoyed on its own with a drizzle of quality olive oil.
Prep
20 min
Cook
40 min
Total
135 min
Servings
8 srv
Difficulty
Medium
Calories
245 kcal
For 8 serving(s)
Per serving
Mix warm water with active dry yeast and let sit for 5 minutes until foamy
Combine flour, salt, and oregano in a large bowl
Add yeast mixture and olive oil to dry ingredients, stirring until a shaggy dough forms
Fold in pitted Kalamata olives and knead for 8-10 minutes until smooth and elastic
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 60 minutes until doubled
Shape dough into a round loaf and place on a baking sheet lined with parchment paper
Cover and let rise for 30 minutes, then score the top with a knife
Bake at 200°C for 35-40 minutes until golden brown and hollow-sounding when tapped
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