Mediterranean Olive Bread Recipe

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Mediterranean Olive Bread

Vickie Parks


This recipe produces a wonderful round, rustic-looking loaf that has a lovely crispy crust and a soft, tender bread inside. It's quite flavorful and great with any Greek meal.

You can change the bread a bit by using a different type of Mediterranean olive each time you make this bread.

pinch tips: How to Knead Dough


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2 Hr


45 Min




3 c
bread flour
2 tsp
active dry yeast
2 Tbsp
granulated sugar
1 tsp
2/3 c
chopped greek olives (like kalamata or other greek olives)
3 Tbsp
olive oil
1 1/4 c
warm water (110°f/45°c)
oil, for greasing pan
all-purpose flour, for dusting pan

Directions Step-By-Step

In a large bowl, mix together the flour, yeast, sugar, salt, olives, olive oil, and water until a soft dough forms. Turn dough onto a floured board, and knead until smooth and elastic, about 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size.
Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size
Shape the dough into a ball and place upside down in a bowl lined with a lint-free, well floured cloth. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 450°F (230C).
Gently turn loaf out onto a flat baking sheet pan that has been lightly oiled and dusted with all-purpose flour. Bake at 450° (230°C) for 15 minutes. Reduce heat to 400°F (200°C), and bake for 30 minutes more, or until done.

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Flour
Regional Style: Greek