Kalamata Olive Bread with Oregano
Bring the rustic taste of the Mediterranean to your kitchen with this homemade Kalamata Olive Bread with Oregano. This artisanal bread combines the tangy, briny flavor of chopped Kalamata olives with the earthy fragrance of fresh oregano for a loaf that is as comforting as it is flavorful. Perfect for everything from dipping into olive oil to serving alongside soups and salads, this bread features a chewy interior and a golden, crusty exterior. With just a bit of kneading and simple, wholesome ingredients like all-purpose flour, active dry yeast, olive oil, and a touch of sugar, this recipe is beginner-friendly yet yields bakery-worthy results. Whether enjoyed fresh out of the oven or toasted, this Mediterranean-inspired bread will elevate any meal with its robust flavors and enticing aroma. Tags: olive bread recipe, kalamata olives, homemade Mediterranean bread, easy bread recipe.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1.25 cups Warm water
- 1 cup Kalamata olives, pitted and chopped
- 1.5 tablespoons Fresh oregano, chopped (or 1 tsp dried oregano)
- 1.5 teaspoons Salt
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
Instructions
In a small bowl, mix the warm water (about 110°F or 45°C), sugar, and yeast. Let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if necessary to prevent sticking, but avoid adding too much as it can make the bread dense.
Flatten the dough slightly and sprinkle the olives and oregano over it. Knead gently just until the olives and oregano are evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Punch down the dough and shape it into a loaf or a round boule. Place it on a baking sheet lined with parchment paper or a lightly greased baking stone.
Cover the shaped dough loosely with plastic wrap or a towel and let it rise again for 30 minutes.
Preheat your oven to 400°F (200°C). If desired, make a few shallow slashes on the top of the bread with a sharp knife for decoration and to help it expand while baking.
Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7326 mg | 319% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 5.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 760 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.
