How to Make Olive Bread? Kalamata Olive Bread Recipe
May 30, 2019
What’s not to love about olive bread served warm, right from the oven? If you’re looking for Greek style, traditional food like your grandma used to make (or at least you wish she did), you’ve definitely come to the right place.
Here are a couple simplified (we know you’re busy) olive bread recipes that you can whip right up at home. Be sure to make extra, because these are definitely crowd pleasers, and they’re also perfect when you are having a personal midnight craving.
And if you’re intimidated by bread making, don’t be. It’s easy, we promise!
Kalamata Olive Bread for Beginners
1 1/2 teaspoons of instant yeast
2 3/4 cups of flour
1 cup of warm water (approximately 105 degrees)
1/2 teaspoon of salt
2 teaspoons of extra virgin olive oil
1/2 cup of pitted, chopped Kalamata olives
For egg wash – 1 egg yolk and 1 Tablespoon of water.
Gently combine all the ingredients (except the olives ) in a large bowl with a wooden spoon or spatula. Wait about 15 minutes for the yeast to begin to work.
Now, add the olives. Mix well and knead the dough for 5 minutes by hand or with your mixer using the dough hook attachment. Then, place the dough in an oiled covered bowl, in a warm area, for about an hour or until the dough has doubled.
Now, punch the dough (this is always the fun part). Shape the dough into a loaf, and place it on an oiled baking sheet. Brush top with an egg wash. Let it rise for 30-45 minutes until nearly doubled in size.
Put the loaf into a 400-degree preheated oven and bake for about 30-35 minutes, or until the bread is a rich, golden brown. Cool well before slicing. Wonderful!
Use this bread to make a tasty and nutritious Greek-inspired avocado toast. Toast olive bread slices and spread with butter and then mashed avocado. Top the avocado with crumbled feta and chopped multi-colored cherry tomatoes that have been tossed with a tablespoon or two of olive oil, salt, pepper, and a little chopped fresh basil. Complete your toast with a poached or fried egg and a drizzle of olive oil. Opa!
Kalamata Bread with an Essence of Rosemary
1 package of active yeast
2 cups of warm water
1/2 cup of chopped Kalamata (be sure they’re pitted)
5 cups of bread flour
1 cup of whole wheat flour
1 1/2 tablespoons chopped rosemary
2 1/2 teaspoons of salt
Place the warm water in a large bowl. Sprinkle the yeast packet on top, then wait about five minutes. Take an electric mixer with a hook specifically designed for dough, and combine the rest of the ingredients. Knead for about 10 minutes, until the mixture is relatively smooth.
Place the dough on a floured flat area and form it into a ball. Then, put the dough back into the bowl, cover it, and place it in a warm area until it’s doubled in size (this generally takes about an hour). Now, punch the dough. Afterward, set it aside and allow it to double again (this usually takes about 45 minutes).
Place the dough on a floured area and stretch it flat. Press the edges down and under, into a loaf shape, with the seams tucked neatly underneath. Put it inside a covered stoneware bread pan, sprinkle it lightly with flour, and let it rise another half hour.
Now, place the bread in a 400-degree preheated oven for about an hour, until it’s deep golden brown. Be sure to cool the loaf completely before slicing with a bread knife. Delicious!
Serving Suggestions for these Recipes
Both recipes are incredible served warm with butter, drizzled with olive oil, or spread with cream cheese. Try them toasted in the morning with a piping hot cup of coffee or as a wonderful late-night snack. Enjoy!
So, now that you’re in the mood for authentic, traditionally prepared Greek food — made with only the finest ingredients — let us make it easier on you. We have amazing products that you can find at your local grocery store and serve up in no time, right at home. For more information about our delicious items, check us out at www.lemonandvine.com