Greek Olive Oil Bread With Olives and Rosemary

The scent of baking bread is, without a doubt, one of the most evocative smells in the world. But the aroma of this particular loaf, brimming with the briny tang of olives and the woodsy perfume of rosemary, transports me instantly back to a tiny taverna on the Greek island of Crete. I remember sunlight dappling through the olive trees outside, the gentle lapping of the Aegean Sea, and the simple joy of tearing off a chunk of this rustic bread, drizzled with more olive oil, and enjoying it with local cheese and wine. It’s a taste of the Mediterranean sunshine, and I’m thrilled to share this recipe with you so you can bring that same warmth to your own table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 55-75 minutes
• Total Time: 1 hour 25 minutes – 1 hour 45 minutes (plus rising time)
• Servings: Approximately 12 slices
• Yield: 1 loaf
• Dietary Type: Vegetarian

Ingredients

• 2 cups all-purpose flour, plus more as needed (240 g)
• 1 cup whole wheat flour (150 g)
• 2 teaspoons dry yeast
• 2 teaspoons coarse salt
• 1 cup lukewarm water (240 ml)
• 1/3 cup olive oil (80 ml)
• 1 cup black olives, pitted and halved
• 2 1/2 tablespoons fresh rosemary, slightly chopped
• 1 teaspoon fresh lemon zest (optional)

Equipment Needed

• Food processor
• Large bowl
• Plastic wrap
• Baking sheet
• Sharp knife or razor blade
• Towel

Instructions

1. In a food processor, combine the all-purpose flour, whole wheat flour, yeast, and salt. Pulse a few times to combine.
2. Add the lukewarm water and the olive oil. Process until it forms somewhat of a dough ball. If the mixture seems too dry and isn’t coming together, add a tablespoon or two more of water. If it appears too wet, add a bit more all-purpose flour, a tablespoon at a time. Ideally, it should form a slightly sticky, but manageable dough.
3. Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times to further develop the gluten. This will result in a better texture.
4. Now, incorporate the black olives and the rosemary (and the lemon zest if using). This step can be a bit messy as the olives tend to squish and the rosemary might scatter, but persevere. Keep kneading until the olives and rosemary are evenly distributed throughout the dough.
5. Form the dough into a ball. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for up to 2 hours, or until it has doubled in size. The rising time may vary depending on the temperature of your environment.
6. Once the dough has doubled, gently punch it down to release the air. Knead it a few times to redistribute the air and relax the gluten.
7. Form the dough into a ball again, placing it seam-side down on a well-floured baking sheet. Generously sprinkle flour all over the top of the bread loaf.
8. Using a sharp knife or a razor blade, slash the top of the bread in whatever pattern you like. This allows the bread to expand evenly during baking and creates an appealing crust. Simple cross cuts or a more elaborate design are both perfectly acceptable.
9. Cover the loaf with a clean towel, and let it rise again until it has doubled in size. This second rise is crucial for a light and airy texture.
10. In the meantime, preheat the oven to 425°F (220°C). Make sure your oven is fully preheated before baking for optimal results.
11. When the bread has doubled in size after the second rise, transfer the baking sheet into the preheated oven.
12. Bake the bread for about 15 minutes at 425°F (220°C). This initial high heat helps to create a good oven spring and a crispy crust.
13. Then, turn down the heat to 375°F (175°C) and bake for 40 to 60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The exact baking time will depend on your oven, so keep a close eye on it.
14. Let the bread cool completely on a wire rack before slicing and serving. This allows the internal structure to set and prevents a gummy texture.

Expert Tips & Tricks

• For a richer flavor: Use high-quality extra virgin olive oil. Its fruity notes will enhance the overall taste of the bread.
• Kneading is Key: Proper kneading develops the gluten, resulting in a chewy and airy texture. Don’t skip this step!
• Proofing Matters: Ensure your yeast is active by proofing it in the lukewarm water before adding it to the dry ingredients. If it doesn’t bubble, it’s likely inactive and needs to be replaced.
• Achieving a Crispy Crust: For an extra crispy crust, try placing a pan of hot water on the bottom rack of the oven during baking. The steam will help to create a beautiful crust.
• Make-Ahead Tip: The dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.

Serving & Storage Suggestions

This Greek Olive Oil Bread is delicious served warm or at room temperature. It pairs perfectly with soups, salads, cheese platters, or simply drizzled with more olive oil. Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to restore its crispness.

Nutritional Information

Estimated values; will vary based on specific ingredients and serving size.

Nutrient	Amount per Serving	% Daily Value
Calories	210 kcal	11%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	470mg	20%
Total Carbohydrate	30g	10%
Dietary Fiber	3g	12%
Sugars	1g	2%
Protein	4g	8%

Variations & Substitutions

• Gluten-Free Version: Substitute the all-purpose flour and whole wheat flour with a gluten-free bread flour blend. You may need to adjust the liquid slightly.
• Herb Variations: Experiment with different herbs such as oregano, thyme, or basil.
• Cheese Addition: Incorporate crumbled feta cheese into the dough for an even more authentic Greek flavor.
• Seed Enhancement: Add sunflower seeds, pumpkin seeds, or sesame seeds to the dough for added texture and nutritional value.
• Spicy Kick: Add a pinch of red pepper flakes to the dough for a subtle heat.

FAQs (Frequently Asked Questions)

Q: Can I use instant yeast instead of active dry yeast?
A: Yes, you can. If using instant yeast, you can skip the proofing step and add it directly to the dry ingredients.

Q: My dough isn’t rising. What could be the problem?
A: The most common reason is inactive yeast. Make sure your yeast is fresh and that the water is lukewarm, not hot. Also, a cold environment can slow down the rising process.

Q: Can I bake this bread in a Dutch oven?
A: Absolutely! Baking in a Dutch oven can create a beautifully crusty loaf. Preheat the Dutch oven in the oven, then carefully transfer the dough into the hot pot before baking.

Q: How do I know when the bread is done baking?
A: The bread is done when it’s golden brown and sounds hollow when you tap on the bottom. An internal temperature of 200-210°F (93-99°C) is also a good indicator.

Q: Can I add other types of olives?
A: Of course! Kalamata olives, green olives, or a mix of your favorites would all work well in this recipe. Adjust the quantity to your liking.

Final Thoughts

I truly hope you give this Greek Olive Oil Bread a try. It’s more than just a recipe; it’s a journey of the senses, a taste of the Mediterranean, and a celebration of simple, honest ingredients. The aroma alone will fill your kitchen with warmth and invite everyone to gather around your table. Bake this bread, share it with loved ones, and let the flavors transport you to sun-drenched shores and the joyful spirit of Greek hospitality. I’d love to hear about your baking experience – feel free to share your photos and feedback! Kali Orexi! (Bon appétit!)