Description
A rustic, crusty bread with briny kalamata olives and fragrant herbs. This Mediterranean loaf is chewy, hearty, and easier than you think to make at home.
Ingredients
3 1/2 cups all-purpose flour (or half whole wheat)
1 1/2 cups warm water (~100°F)
2 tsp active dry yeast (or instant)
1 1/2 tsp salt
2 tbsp olive oil
1 cup kalamata olives, pitted and chopped
1 tbsp fresh rosemary or thyme (or 1 tsp dried)
Instructions
1. In a large bowl, bloom yeast in warm water for 5–10 minutes until foamy.
2. Add flour, salt, olive oil, herbs and stir to form shaggy dough.
3. Knead on floured surface 8–10 minutes until smooth and elastic.
4. Fold in chopped kalamata olives gently—do not overmix.
5. Cover and let rise for 45 minutes in a warm spot.
6. Preheat oven to 425°F. Shape dough into round or oblong loaf.
7. Slash top, dust lightly with flour, bake 25–30 minutes.
8. Cool 10–15 minutes on rack before slicing.
9. Serve with dips or as base for sandwiches.
Notes
You can cold-proof dough overnight in fridge for deeper flavor.
Best served the day it’s baked, but slices freeze well and toast beautifully.
Avoid refrigerating; it dries the loaf faster.
Try it with olive tapenade, herbed feta, or roasted veggie spreads.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: kalamata olive bread, Mediterranean bread, rustic loaf, vegan bread