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Mediterranean Bread with Olives

Sylia
This Mediterranean bread with olives is sure to become a beloved part of your culinary rotation. Whether you’re serving it fresh from the oven or enjoying leftovers, it brings the flavors of the Mediterranean straight to your table!
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Prep Time 30 minutes
Cook Time 30 minutes
Rise time 1 hour 30 minutes
Course Bread
Cuisine Greek, Mediterranean
Servings 4

Ingredients
  

FOR THE STARTER

  • 2 tablespoons (50g) bread (strong) flour or all-purpose flour*1
  • ¼ cup lukewarm water
  • 1 teaspoon (4g) dry yeast

FOR THE DOUGH

  • 4 cups (500g) bread (strong) flour or all-purpose flour*1
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar
  • 1 teaspoon salt
  • 1 ¼ cups (300ml) lukewarm water
  • 1 tablespoon dried rosemary or dried oregano
  • 30-40 Kalamata olives, pitted and chopped

Instructions
 

STARTER PREPARATION

  • In a medium-sized bowl, combine the flour, the yeast, and the lukewarm water. Stir well to form a batter that is neither too thick nor too runny.
  • Cover the bowl and place it in a warm environment. Let it sit for 20-30 minutes until the mixture has risen and activated.

DOUGH PREPARATION

  • In a large mixing bowl, combine the flour with 1 teaspoon salt and mix well.
  • Add the activated starter to the flour mixture, followed by olive oil and vinegar. Stir to combine.
  • Gradually add lukewarm water while stirring with a spoon or your hands, mixing the dough to ensure everything is incorporated evenly. The dough should be neither too thick nor too runny. It is ready when it pulls away cleanly from the sides of the bowl in about 10 minutes.
  • Cover the bowl with a kitchen towel and leave the dough in a warm place to rest for 30 minutes.

ROLLING

  • In a small bowl, mix the chopped olives with 1 tablespoon flour and stir to coat them evenly. Set aside.
  • Generously dust your work surface with flour and scrape the dough out of the bowl onto it. It should be sticky and loose. Form the dough into a ball.
  • Press the dough gently with your fingers to flatten it into a thick sheet (don't bother to shape it).
  • Sprinkle the olives and rosemary evenly over the dough sheet.
  • Carefully roll the dough from the bottom to form a log, then shape it roughly into a ball.

RISING AND BAKING USING A BAKING DISH (NO LID)

  • Grease a deep 24 cm non-stick baking dish/pan generously with olive oil. If you're not using a non-stick pan, line it with parchment paper instead.
  • Place the dough into the pan and gently press it with your palms to spread it evenly.
  • Score the surface of the dough with a knife in your preferred pattern.
  • Cover the baking dish with a kitchen towel and leave the dough in a warm place to rise. If it’s summer, leave it at room temperature. In colder months, preheat your oven to 50°C (120°F) for 10 minutes. Then turn it off, and place the pan inside the warm oven for about 1 hour until the dough doubles in size.
  • Preheat your oven to 180°C (350°F).
  • Bake the bread until it turns golden brown and fully cooked, about 30-35 minutes.

RISING AND BAKING USING A DUTCH OVEN

  • In a big bowl sprinkle flour and place the dough ball. Cover with a kitchen towel. Leave the dough in a warm place to rise. If it’s summer, leave it at room temperature. In colder months, preheat your oven to 50°C (120°F) for 10 minutes. Then turn it off, and place the pan inside the warm oven for about 1 hour until the dough doubles in size.
  • Preheat your oven to 200°C (390°F) and place the Dutch oven (lid on) in the oven for 15 minutes. Remove from the oven and carefully lift the lid. Place the dough in and score the surface of the dough with a knife in your preferred pattern. Cover with the lid.
  • Carefully place into the oven for 20-25 minutes. Using oven mitts, remove carefully the lid and continue baking until the bread is golden brown, about 20-30 minutes.
  • Remove from the oven and lift the bread out of the pot. Place it in a rack to cool completely before slicing.

Notes

  1. You can use any type of flour. However, bread flour is better for making bread because its higher protein content (12-14%) creates more gluten, giving bread better structure, elasticity, and a chewy texture. It also absorbs more water, resulting in a moister loaf.
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