Description
Mediterranean olive bread showcases the rich, rustic flavors of Greece with a crisp crust and tender crumb. Savory herbs and briny olives create a delightful loaf you’ll crave alongside soups, salads, or as a standalone treat.
Ingredients
Scale
- 3.5 cups (440 g) all-purpose flour
- 1.5 cups (360 ml) warm water (110°F/43°C)
- 1 cup (150 g) pitted olives, chopped (black, green, or a mix)
- 1 packet (2.25 tsps) active dry yeast
- 2 tbsps olive oil
- 2 tsps salt
- 1 tsp sugar
- 1 tsp dried rosemary (or 1 tbsp fresh, chopped)
- 1 tsp dried oregano
Instructions
- Yeast Activation: Whisk yeast with warm water and sugar in a small bowl. Let the mixture foam and become bubbly for 7-9 minutes.
- Dough Foundation: Mix flour and salt in a large mixing bowl. Pour in activated yeast and olive oil, stirring until a sticky dough forms. Incorporate chopped olives, rosemary, and oregano.
- Kneading Process: Transfer dough to a floured surface and knead vigorously for 10-12 minutes, developing a smooth and elastic texture. The dough should become supple and responsive.
- First Proofing: Place dough in a lightly oiled ceramic bowl, cover with a clean kitchen towel. Rest in a warm, draft-free location for 90 minutes, allowing significant volume expansion and flavor development.
- Shaping and Second Proofing: Punch down the risen dough and shape into a rustic round or oval. Position on a parchment-lined baking sheet. Allow a secondary fermentation for 40-50 minutes while preheating the oven to 400°F.
- Baking Performance: Transfer loaf to preheated oven and bake for 35-40 minutes. The bread is ready when it turns golden-brown and produces a hollow sound when tapped.
- Cooling and Serving: Remove bread from oven and place on a wire rack. Let it cool completely to allow internal temperature to stabilize before slicing and serving.
Notes
- Master Yeast Activation: Ensure water temperature is between 100-110°F to perfectly activate yeast without killing it; too hot or cold will compromise bread rising.
- Optimize Olive Distribution: Chop olives into uniform, small pieces to prevent large chunks disrupting bread’s texture and ensure even flavor throughout the loaf.
- Control Kneading Technique: Use consistent, firm motions when kneading to develop strong gluten network; under-kneading results in dense bread, while over-kneading makes it tough.
- Manage Proofing Environment: Place dough in warm, draft-free area around 75-80°F for ideal rising; cover with damp cloth to prevent surface from drying and cracking during fermentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snacks, Appetizer, Lunch
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 11
- Calories: 160
- Sugar: 0.5 g
- Sodium: 190 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg