Here’s a flavorful Greek Olive Bread recipe—soft, aromatic, and studded with briny olives and herbs:
🍞 Greek Olive Bread
🧾 Ingredients:
- 3 cups all-purpose flour
- 1 cup warm water (about 110°F / 43°C)
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus extra for brushing)
- 1 cup pitted olives (Kalamata or green, chopped)
- 1 tsp dried oregano or thyme
👩🍳 Instructions:
- Activate yeast
- In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make the dough
- In a large bowl, mix flour and salt.
- Add yeast mixture and olive oil. Stir until dough forms.
- Knead
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Fold in chopped olives and herbs evenly.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours or until doubled.
- Shape & second rise
- Punch down dough, shape into a loaf or round boule.
- Place on a baking sheet, cover, and let rise another 30–40 minutes.
- Bake
- Preheat oven to 200°C (400°F).
- Brush dough lightly with olive oil.
- Bake 25–30 minutes until golden and sounds hollow when tapped.
- Cool
- Let cool slightly before slicing. Serve warm or at room temperature.
🔥 Tips & Variations:
- Extra flavor: Add roasted garlic or sun-dried tomatoes.
- Cheesy twist: Sprinkle feta or Parmesan into the dough.
- Herb mix: Use rosemary, thyme, or basil for a Mediterranean flair.
- Serving: Delicious with hummus, olive oil dip, or alongside soups and salads.
I can also give you a quick no-knead Greek olive bread that’s rustic and ready in under 2 hours.
Do you want me to share that version?
