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Olive Bread

Kalamata Olive Bread

Kenton & Jane
This Kalamata olive bread is fantastic and goes so well with many other Greek dishes!
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Course Greek Appetizer
Cuisine Greek
Servings 6 -8

Ingredients
  

  • 4 cups bread flour plus extra for covering kneading surface*
  • 1 tablespoon yeast 1/4oz or 7g
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Sea salt
  • 2 tablespoons Greek honey
  • 3 tablespoons olive oil plus extra for coating
  • 1 teaspoon rosemary
  • 1 1/2 cup warm water
  • 3/4 cup Kalamata olives chopped

Instructions
 

  • 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.
  • 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.
  • Allow to rise for another 30-45min***
  • Pre-heat oven to 400F
  • Once second rising is done, coat with olive oil.
  • Place in oven for 25-35mins 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.

Notes

*Since water to four ratios can change slightly from time to time, start with 3 cups and slowly add in the rest until dough is formed.
* *when adding the olives, the dough may become a little wet due to liquid from olives, just add flour accordingly.
*** We've have great success only letting this bread rise once.