Go Back

Best Mediterranean Black Olive Bread Recipe

This Mediterranean Black Olive Bread captures the rustic charm of coastal European baking with its chewy crumb, briny Kalamata olives, and beautifully crusty exterior. Made with just five core ingredients and a no-knead method, this artisan-style loaf is surprisingly simple—perfect for beginners and seasoned bakers alike.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 1 loaf
Course: Bread
Cuisine: Mediterranean
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 cups bread flour 420g
  • 3/4 teaspoon active dry yeast
  • 1 1/2 cups lukewarm water 110°F
  • 2 teaspoons salt
  • 1 cup chopped Kalamata olives 150g
  • Optional: 1 tablespoon olive oil
  • Optional: 1 teaspoon dried oregano
  • Optional: 1/2 teaspoon garlic powder

Method
 

  1. Combine yeast and lukewarm water in a bowl. Cover and let proof 5 minutes until frothy.
  2. Whisk together bread flour and salt in a mixing bowl.
  3. Pour yeast mixture into dry ingredients and mix until a shaggy dough forms.
  4. Cover bowl and let rise 10–24 hours in a warm spot.
  5. Turn dough onto a floured surface and press into a rectangle. Add olives in thirds, folding gently to incorporate.
  6. Shape into a ball and let rise 30 minutes to 2 hours while Dutch oven preheats at 450°F.
  7. Transfer dough to hot Dutch oven, cover, and bake 30 minutes. Remove lid and bake 15 minutes more until golden.
  8. Cool on a wire rack for at least 1 hour before slicing.

Notes

For deeper Mediterranean flavor, add oregano, garlic powder, or a drizzle of olive oil. Always allow full cooling to maintain the bread’s tender crumb.