Who doesn’t love freshly made warm bread? Especially when it’s a tasty Kalamata Olive Bread Recipe (καλαματα ελιά Ψωμί). I would argue that there isn’t much else as delectable as this winning combination. Granted, I love bread tremendously; there’s something about making it from scratch that I find amazing.
Jane and I have gotten a lot better with our bread making skills. I remember the first time we attempted making fresh bread, it came out tasting like flour. Another time I added cold water to the yeast, and thus the bread never stood a chance at rising.
However, as with any obstacle, the more you do it, then better you become. This was our shining moment: Kalamata Olive Bread!
Making bread is something I really enjoy doing. Jane and I don’t own a mixer or a bread machine. Not that you’re unable to make great tasting bread with those things, it’s just the connection I love.
The process of working with the dough, by hand, kneading it and manipulating it into whatever size and shape required.
I tried making bread in the past using a mixer, and I will admit it was nice to throw everything in and watch the ball of dough form. It saves time, that’s for sure. Yet, I couldn’t shake the feeling of losing something.
Making bread is an art, and I love it. I don’t want to save time, I like the process.
I will acknowledge the fact that some swear by a mixer, and that’s cool, too. As long as you’re in the kitchen cooking wonderful dishes for yourself, family, and friends, I couldn’t ask for anything more. In your kitchen you’re the chef – so you make the rules!
As for this Kalamata Olive Bread Recipe, we find the distinct flavors of the Kalamata olives work nicely with the garlic, honey, and rosemary based dough. Don’t worry too much about there being garlic in the dish, it’s not overpowering and you hardly taste it.
It’s great to eat by itself, or with a little jam or butter.
Honestly, whatever dish you’re making, if you think bread would do well to accompany it, then this recipe will work.
So, give this Kalamata Olive Bread Recipe a go and let us know what you think!
Will you be using a mixer or doing it by hand?
- 4 cups bread flour plus extra for covering kneading surface
- 1 tablespoon yeast (1/4oz or 7g)
- ½ teaspoon garlic powder
- ½ teaspoon Sea salt
- 2 tablespoons Greek honey
- 3 tablespoons olive oil plus extra for coating
- 1 teaspoon rosemary
- 1½ cup warm water
- ¾ cup Kalamata olives, chopped
- If needed, add yeast to mixing bowl with 3 tablespoons warm water. Set aside for 10 min to activate yeast.
- In a large bowl add: flour, yeast, garlic powder, Sea salt, honey, olive oil, rosemary, and water. Mix well.
- Knead dough on lightly floured counter until dough in elastic, about 10min. Add more flour if too wet.
- Coat bowl and dough with light layer of olive oil.
- Place dough in bowl, and cover.
- Let rise until double in size, about 2hrs.
- Preheat oven to 400F.
- Once dough has risen, place on floured surface and flatten out by hand.
- Place chopped olives in center of dough.
- Begin to knead olives into dough. Continue until olives are thoroughly mixed.*
- Roll dough into ball, and separate evenly to produce 2 loaves.
- Place each loaf on baking sheet lined with parchment paper.
- Form into the size and shape of a bread loaf.
- Coat with olive oil.
- Place in oven for 25-30mins or until golden brown.
- Remove and set on wire rack to cool.
- Cut into slices and serve with some olive oil infused with oregano.