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!
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.
Additionally, we’ve found it goes fantastic with things like Greek olive spread and tzatziki. Or just some olive oil with oregano.
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?
Best,
Kenton
- 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 Kalamata Olive Bread into slices and serve with some olive oil infused with oregano.
* *when adding the olives, the dough may become a little wet due to liquid from olives, just add flour accordingly.
Dee Stelly says
29 July 2014 at 8:00 amWhat about the second rise? After adding olives, I think most breads would rise again then bake?
Kenton Kotsiris says
29 July 2014 at 9:14 amYou could let is rise again if you like. For us, that second rising time is so hard of us, as we’re ready to eat the bread! We skip it on most of our breads and prefer it this way. With that said, definitely make it the way you like.
Savannah says
21 June 2015 at 5:40 amUsed stand mixer, did the second rise, very good bread. I used a mix of Olives for a colorful bread.
Kenton Kotsiris says
22 June 2015 at 10:56 amFantastic! Nice one with the olive variation I’m sure it was a great touch!
Louise Soweski says
26 January 2016 at 1:07 pmJust made this bread with kalamata olives and rosemary. It is to die for! The crust is crunchy on the outside and the inside is soft. My home smells like a bakery. Already had a slice, ok, I had two. I only used one rise and the bread turned out perfect.
Chloe says
28 September 2016 at 5:37 amHi Guys,
I just made a loaf of this lovely bread and I have to say, this is totally amazing !
This is my 1st attempt making bread from scratch and this is very successful !
The crust is so light and crispy and inside is soft and fluffy, just the way I like my bread to be.
Now that I can make such wonderful olive bread, i will never buy from the shops again !
Thanks for such a great and simple recipe !
Kenton Kotsiris says
3 October 2016 at 6:22 amYay! So glad to hear, Chloe. There’s nothing like homemade bread!
Paula says
28 February 2017 at 8:11 amThis bread is delicious and so easy to make. Thank you for a great and easy bread recipe.
Kenton Kotsiris says
28 March 2017 at 3:06 pmYay! So glad you liked it!!