Kalamata Olive Bread
Experience the irresistible aroma and savory flavors of Kalamata Olive Bread, a rustic homemade loaf that’s perfect for bread lovers. Infused with briny, chopped Kalamata olives and a subtle hint of olive oil, this artisan-style bread offers a delightful balance of softness and chew. Optional fresh rosemary takes the flavor profile up a notch, creating a Mediterranean-inspired treat that's perfect for dipping, toasting, or enjoying on its own. With straightforward instructions and just 20 minutes of hands-on prep time, this bread is an easy-to-make showstopper for dinner parties, charcuterie boards, or cozy family dinners. Whether you shape it as a hearty boule or a classic loaf, this golden, crusty masterpiece is a must-try for anyone eager to bake their own bread at home.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 teaspoons Salt
- 1 teaspoon Granulated sugar
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm water
- 1 cup Kalamata olives (pitted and chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Fresh rosemary (optional, finely chopped)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, granulated sugar, and instant yeast. Mix thoroughly.
Add the warm water and olive oil to the dry ingredients. Stir until a shaggy dough begins to form.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes on medium speed.
Gently knead the chopped Kalamata olives and optional fresh rosemary into the dough until evenly distributed.
Lightly oil a large bowl, place the dough into the bowl, and cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free area for 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release air. Turn it onto a floured surface and shape it into a loaf or a round boule, depending on your preference.
Place the shaped dough onto a parchment-lined baking sheet or into a lightly greased bread pan. Cover and let it rise again for 30-40 minutes, or until slightly puffed.
Meanwhile, preheat your oven to 400°F (200°C).
Using a sharp knife or blade, make a small slit or decorative score on the top of the dough to allow it to expand during baking.
Place the bread in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
Serve and enjoy your homemade Kalamata Olive Bread!
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5442 mg | 237% | |
| Total Carbohydrate | 343.6 g | 125% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 688 mg | 15% | |
*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.
