Rustic Mediterranean Olive Bread – A Taste of Tradition
This Rustic Mediterranean Olive Bread is a flavorful, homemade loaf infused with briny olives, aromatic olive oil, and a golden crust. With a chewy texture and rich Mediterranean essence, it’s perfect for dipping in olive oil, serving with cheese, or enjoying on its own. Whether you’re a seasoned baker or a beginner, this recipe is simple, rewarding, and packed with traditional flavors.
- Prep Time: 15 minutes
- 2 hours:
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8–10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 tablespoons (60 ml) olive oil
- 1 tablespoon (10 g) dry yeast
- 1 teaspoon sugar
- 1 1/3 cups (320 ml) warm water
- 4 3/4 cups (570 g) plain flour
- 1 teaspoon salt
- 1 cup (150 g) mixed olives, pitted and chopped
- 1 teaspoon dried oregano (optional)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Prepare the Dough: In a large mixing bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Incorporate the Olives: Gently knead the chopped olives and oregano (if using) into the dough until evenly distributed.
- First Rise: Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot for 1–1.5 hours until doubled in size.
- Shape the Loaf: Punch down the dough, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet.
- Second Rise: Cover and let the dough rest for another 30 minutes. Meanwhile, preheat the oven to 400°F (200°C).
- Bake: Bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.
- Cool & Serve: Let the bread cool on a wire rack before slicing. Enjoy!
Notes
- Flour Variations: Substitute half the plain flour with whole wheat for a nuttier taste.
- Storage: Keep at room temperature in an airtight container for up to 3 days. Freeze for up to 2 months.
- Olive Choices: Try Kalamata, Castelvetrano, or Manzanilla olives for different flavor profiles.
- Serving Tip: Drizzle with extra virgin olive oil and a sprinkle of sea salt for an authentic Mediterranean touch.