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Kalamata Olive Bread Recipe

Kalamata Olive Bread Recipe

Learn how to make this homemade Kalamata olive bread with a perfect crusty exterior and tender, olive-studded interior. This easy baking recipe features Mediterranean flavors, a no-knead technique, and the best briny olive flavor that will transport you straight to Greece.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
An overhead shot of a round Kalamata olive bread loaf with a rustic, flour-dusted crust showing beautiful cracks and splits. The cross-section reveals a tender crumb studded with purple-black olive pieces distributed throughout. Photographed in soft natural light on a weathered wooden board with sprigs of fresh rosemary, a small bowl of extra virgin olive oil, and scattered sea salt flakes. The bread's golden-brown exterior contrasts beautifully with the dark olives peeking through, while steam gently rises from the freshly cut slice, hinting at its warm, aromatic interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g bread flour (or strong white flour)</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">15g olive oil, plus extra for brushing</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">180g pitted kalamata olives, drained and roughly chopped</li><li class="ingredients-single-item">2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">Semolina or cornmeal for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Dutch oven or heavy casserole dish with lid</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Scoring knife or razor blade</li><li class="equipment-single-item">Dough scraper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the bread flour, instant yeast, and salt, keeping the salt and yeast separate initially as direct contact can inhibit yeast activity. Make a well in the center of the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the lukewarm water (about 35°C/95°F - warm but not hot to touch) and olive oil into the well. Using a wooden spoon, mix everything together until you have a shaggy, sticky dough with no dry flour remaining. The dough will look quite rough at this stage - that's perfect!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest for 30 minutes. This autolyse period allows the flour to fully hydrate and begins gluten development without kneading.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pat the olives dry thoroughly with paper towels to remove excess brine, which could make your dough too wet. Roughly chop them and combine with the chopped rosemary and thyme in a small bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>After the dough has rested, add the olive and herb mixture. Using a wet hand (to prevent sticking), fold the dough over itself repeatedly, turning the bowl quarter turns as you go, until the olives and herbs are evenly distributed throughout. This folding action develops gluten while incorporating your mix-ins.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl again and let the dough rise in a warm place (around 24°C/75°F) for 1-1.5 hours, or until it has doubled in size. The dough is ready when it holds an indentation when gently poked with a finger rather than springing back completely.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once doubled, gently turn the dough out onto a lightly floured surface, taking care not to deflate it too much. The carbon dioxide trapped in the dough creates those lovely air pockets in your finished bread, so handle with care!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using floured hands, shape the dough by gently folding the edges toward the center, then flip it over so the seam side is down. Cup your hands around the dough and rotate it in circular motions on the counter, creating surface tension that will help it hold its shape. The final shape should be a round boule.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the shaped dough on a piece of parchment paper dusted with semolina or cornmeal (this prevents sticking and adds a pleasant crunch to the bottom crust). Lightly dust the top with flour, cover with a clean kitchen towel, and let it rise for another 45-60 minutes until puffy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Meanwhile, place your Dutch oven or heavy casserole dish (with lid) in the oven and preheat to 230°C (450°F). The preheated pot creates a steam environment essential for developing a crackling crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the dough is ready, make a few decorative slashes across the top using a sharp knife, razor blade, or bread lame. This isn't just for appearance - these cuts allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Carefully remove the hot Dutch oven from the oven (use good oven mitts!). Using the parchment paper as a sling, lower the dough into the hot pot. Brush the top lightly with olive oil for an extra-crispy, flavorful crust.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Cover with the lid and bake for 25 minutes. This covered period traps steam from the dough, creating that characteristic artisan crust. Then remove the lid and bake for another 15 minutes until the bread is deeply golden and sounds hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing. I know it's tempting to cut in right away, but this cooling period allows the crumb structure to set and flavors to develop. Cutting too soon can make the bread gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Once cooled, slice and enjoy with a drizzle of quality olive oil, as an accompaniment to soups and stews, or as the base for Mediterranean-inspired sandwiches. Store in a paper bag or bread box for up to 3 days, or freeze sliced for longer storage.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Kalamata Olive Bread Recipe?

This Mediterranean bread requires bread flour, instant dry yeast, salt, olive oil, water, pitted kalamata olives, fresh rosemary, thyme, and semolina or cornmeal for dusting. The olives provide a briny flavour while herbs add aromatic depth.

How to cook Kalamata Olive Bread Recipe at home?

Learn how to cook Kalamata Olive Bread by first mixing flour, yeast, salt, water and oil to form a shaggy dough. After resting, incorporate chopped olives and herbs. Shape the dough, let it rise, then bake in a preheated Dutch oven for 25 minutes covered and 15 minutes uncovered until golden and hollow-sounding when tapped.

Why is a Dutch oven recommended for baking artisan bread?

A Dutch oven creates the perfect environment for artisan bread by trapping steam released from the dough during baking. This steam helps develop a crackling, crispy crust while allowing the interior to remain tender and airy - mimicking professional bakery ovens.

How can I achieve the perfect crust on Mediterranean-style bread?

For perfect Mediterranean-style bread crust, use a preheated Dutch oven, brush the dough with olive oil before baking, and ensure proper scoring. The initial covered baking creates steam for crust development, while the uncovered period allows for browning and crisping.

Can I make olive bread without kneading?

Yes! This recipe uses a no-knead technique where folding the dough develops gluten naturally. The long rise time allows enzymes to work on the flour proteins, creating structure without traditional kneading. This method yields an excellent open crumb and is perfect for beginners.

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Roughly chop them and combine with the chopped rosemary and thyme in a small bowl." }, { "@type": "HowToStep", "name": "Incorporate Mix-ins", "text": "After the dough has rested, add the olive and herb mixture. Using a wet hand (to prevent sticking), fold the dough over itself repeatedly, turning the bowl quarter turns as you go, until the olives and herbs are evenly distributed throughout. This folding action develops gluten while incorporating your mix-ins." }, { "@type": "HowToStep", "name": "First Rise", "text": "Cover the bowl again and let the dough rise in a warm place (around 24°C/75°F) for 1-1.5 hours, or until it has doubled in size. The dough is ready when it holds an indentation when gently poked with a finger rather than springing back completely." }, { "@type": "HowToStep", "name": "Shape Dough", "text": "Once doubled, gently turn the dough out onto a lightly floured surface, taking care not to deflate it too much. 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This isn't just for appearance - these cuts allow the bread to expand properly during baking." }, { "@type": "HowToStep", "name": "Bake Covered", "text": "Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the dough into the hot pot. Brush the top lightly with olive oil for an extra-crispy, flavorful crust. Cover with the lid and bake for 25 minutes." }, { "@type": "HowToStep", "name": "Bake Uncovered", "text": "Remove the lid and bake for another 15 minutes until the bread is deeply golden and sounds hollow when tapped on the bottom." }, { "@type": "HowToStep", "name": "Cool and Serve", "text": "Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing. Once cooled, slice and enjoy with a drizzle of quality olive oil, as an accompaniment to soups and stews, or as the base for Mediterranean-inspired sandwiches." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2024-05-28", "reviewBody": "Incredible flavor profile! The kalamata olives add the perfect brininess to balance the herbs. I baked this for a Mediterranean dinner party and everyone raved about it. Definitely worth the effort!", "name": "Incredible Mediterranean Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sanjay Patel", "datePublished": "2024-06-01", "reviewBody": "This bread is better than anything I've purchased from specialty bakeries. The crust was absolute perfection - crackly and crisp, while the inside remained tender and moist. The olive distribution was perfect throughout.", "name": "Better Than Bakery Versions", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Astrid Johansson", "datePublished": "2024-06-05", "reviewBody": "I served this bread alongside a Greek-inspired dinner and it was the highlight of the meal! The herbs complement the olives beautifully, and the bread freezes wonderfully for later use. Will definitely make again!", "name": "Perfect Complement to Greek Food", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-06-08", "reviewBody": "I was surprised when my kids devoured this bread! They normally avoid olives, but something about this bread converted them. The texture is amazing and it makes for incredible toast the next day (if there's any left!).", "name": "Surprisingly Kid-Friendly", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2024-06-10", "reviewBody": "This recipe produces the most amazing sandwich bread! I sliced it and used it for Mediterranean-style sandwiches with hummus, grilled vegetables, and feta. The olive flavor infuses the entire loaf with deliciousness.", "name": "Amazing for Sandwiches", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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