Grilled Olive Bread
Elevate your bread game with this irresistible Grilled Olive Bread, a rustic yet sophisticated twist on classic homemade bread. Infused with briny green and kalamata olives and optionally enhanced with fragrant fresh rosemary, this recipe delivers bold Mediterranean flavors in every bite. The dough, made from scratch with pantry staples like all-purpose flour and active dry yeast, is grilled to perfection to achieve a golden, slightly smoky crust with signature grill marks. Quick to prepare with just 15 minutes of hands-on time, this versatile bread pairs beautifully with olive oil for dipping, alongside soups, or as a side for charcuterie spreads. Ideal for summer cookouts or cozy indoor grilling, this show-stopping Grilled Olive Bread is sure to wow your guests and become a staple in your recipe repertoire. Keywords: grilled olive bread, homemade bread, Mediterranean bread, olive bread recipe, grilled bread recipe.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1.25 cups Warm water (about 110°F/43°C)
- 2 tablespoons Extra virgin olive oil
- 1 cup Chopped olives (green, kalamata, or a mix)
- 1 tablespoon Chopped fresh rosemary (optional)
- 2 tablespoons Additional olive oil (for grilling)
Instructions
In a large mixing bowl, combine the flour, yeast, and salt. Mix until evenly distributed.
Make a well in the center of the flour mixture and pour in the warm water and olive oil. Stir until the mixture begins to come together.
Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic.
Flatten the dough slightly and fold in the chopped olives and fresh rosemary (if using). Continue kneading until the ingredients are evenly incorporated.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until it has doubled in size.
Punch the dough down and divide it into 4 equal portions. Shape each portion into a round or oval loaf, about 1-inch thick.
Heat a grill to medium-high heat and lightly brush the grates with oil to prevent sticking.
Brush the tops of the dough portions with olive oil and lay them directly on the grill grates, oiled side down. Brush the exposed side of the dough with more olive oil.
Grill each side for 3–5 minutes, or until the bread develops golden-brown grill marks and is cooked through. Use tongs to flip the bread carefully.
Remove the bread from the grill and let it cool slightly on a wire rack. Serve warm or at room temperature, either plain or with a side of olive oil for dipping.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 339.4 g | 123% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 0.9 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
