Panera Kalamata Olive Bread
Bring artisan bakery-quality bread to your kitchen with this irresistible Panera-style Kalamata Olive Bread recipe. This rustic loaf combines the robust flavors of briny Kalamata olives and fragrant fresh rosemary, delivering a medley of Mediterranean-inspired taste in every bite. The dough, enriched with honey and extra virgin olive oil, creates a perfectly soft interior with a golden, crusty exterior. Made from simple pantry staples like bread flour and active dry yeast, this recipe is approachable yet gourmet, making it ideal for both novice and experienced bakers. Serve it warm with a drizzle of olive oil, or pair it with hearty soups, fresh salads, or a charcuterie board for a show-stopping addition to your meals. Perfect for entertaining or elevating everyday dining, this homemade bread is a must-try!
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Recipe Information
Ingredients
- 3 cups Bread flour
- 1.25 cups Warm water (110°F)
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1.5 tablespoons Honey
- 2 tablespoons Extra virgin olive oil
- 0.75 cup Kalamata olives (pitted and chopped)
- 1 tablespoon Fresh rosemary (finely chopped)
Instructions
In a large mixing bowl, combine the warm water and honey. Stir until the honey dissolves.
Sprinkle the active dry yeast over the water mixture. Let it sit for 5-10 minutes until it becomes foamy.
Add the bread flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon or mix with a dough hook attachment on a stand mixer until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, or knead with a stand mixer on medium speed for 5-6 minutes, until smooth and elastic.
Flatten the dough slightly and sprinkle the chopped Kalamata olives and rosemary over it. Knead the dough gently to evenly incorporate the olives and rosemary. Be careful not to overmix, as the olives can break apart.
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, draft-free place for 1 to 1.5 hours, or until it doubles in size.
Preheat your oven to 400°F (200°C). Place a baking stone or an inverted baking sheet in the oven to heat while the oven preheats.
Punch down the risen dough and shape it into a round loaf or an elongated oval. Place it on a piece of parchment paper and let it rise for another 30 minutes.
Dust the top of the loaf with a light coating of flour. Using a sharp knife or a lame, score the top of the dough with a few shallow cuts to allow it to expand while baking.
Carefully transfer the loaf (with the parchment paper) onto the preheated baking stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack for at least 20 minutes before slicing.
Serve the Kalamata Olive Bread warm or at room temperature. It pairs beautifully with olive oil for dipping or alongside soups and salads.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 325.8 g | 118% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 26.9 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 656 mg | 14% | |
*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.
