Olive Bread
This Kalamata olive bread from fooodlove offers a unique flavour which is perfect as accompaniment to hundreds of Mediterranean meals.
- DF NF VG VE
This Kalamata olive bread recipe reminds me why I bake bread. It’s not something I do very often, as there are so many different types of nicely made bread these days. But this particular recipe is a bread worth baking! It’s a straight-forward recipe, with just five steps and one rest period for the dough.
The rich flavour of Kalamata olives seeps through the soft crumb and the delicious olive oil crust is oily and chewy. I love this bread for nibbles before a meal - served with antipasti like sundried tomatoes and parma ham. It’s also great as part of a light Saturday lunch, with soup and cheese. In fact I love it with everything, and it really doesn’t last long in our household!
Ingredients
Tips
If you don’t have a loaf tin, you can also form the dough in a loaf shape (or even small buns) and bake it in a tray by using a baking sheet underneath.
Directions
You will need about 1 hour 55 minutes to make 14 servings of this recipe, which has approximately 265 calories each. Make sure you have all the ingredients and follow these 5 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
In a bowl, add the water, yeast, oil, sugar and flour, and mix them well (approx 5 minutes).
Add the olives and mix lightly until they are incorporated to the dough.
Grease the dough with olive oil and cover the bowl with a kitchen towel, allowing it to rest for 1 hour.
Divide the dough in two pieces and transfer it in two greased loaf tins.
Sprinkle some oregano on the top and bake in a preheated oven for 45-50 minutes at 180ºC (350ºF).
Watch it step-by-step!
Olive Bread
There are so many types of bread nowadays, that I rarely think about baking my own. However this particular recipe carries the rich flavour of Kalamata olives and a delicious oily crust that is a great match with almost everything.
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