Kalamata Olive and Onion Bread

Homemade Kalamata Olive Bread

I adapted this kalamata and onion bread recipe from Paul Hollywood’s Corriander, Olive and Onion Bread.  If you don’t have his How To Bake cookbook, I highly recommend it!  Not only does he share delicious bread recipes, but there is also an abundance of tips and tricks when it comes to baking bread at home.

The most difficult part of making this olive bread is waiting for the dough to proof. Like most of my small batch bread recipes, I try to keep it easy. The Irish soda bread with cheddar and seasoned soft pretzels are delicious examples. No fancy shaping or mixing methods are required to make the bread. But, if you want to try your hand at a more elaborate bread recipe, try my seasoned homemade bagels next!

I originally published this recipe in 2019. I have updated the post and recipe with additional tips, helpful FAQ, and refreshed photos.

8 Easy Ingredients

• Kalamata Olives – The flavor supplier for this small loaf of olive bread! You can swap in any olive you like.
• Onion – The onion almost melts into the bread as it bakes, permeating the loaf with salty flavor. Use any onion you like to eat. I find sweet yellow onion to be delicious in the bread.
• Bread Flour – I prefer bread flour to make the olive loaf because it gives the bread a chew. You can swap in all-purpose flour, just note it may be a little lighter in texture.
• Yeast – Active or instant yeast will work. If you use instant, add it on the opposite side of the bowl as the salt. Salt can inhibit the yeast if it comes in direct contact.
• Olive Oil – We use olive oil to grease the proof bowl and flavor the bread. Because of the flavor profile of the oil and the bread, I recommend sticking with olive oil.
• Water – Water is used to activate the yeast if you use active dry yeast. It also hydrates the dough.
• Salt and Oregano – We need both in the bread to provide more layers of flavor. Add in different dry seasonings if you like!

Helpful Tips

• Take note of the temperature and humidity – If it is dry or hot, you may need more water when making the dough. You will know the dough is properly hydrated once all the flour has been picked up from the sides of the mixing bowl.
• Add the olives and onions by hand – This gives you better control to evenly distribute the olives and onions into the dough.   
• Proof in a warm place – For the dough to adequately double in size, it needs to rest in a warm place. If you have a proof setting on your oven, that works great. Otherwise, you can set the bowl with the dough in a warm cabinet or on top of your refrigerator.
• Proof in clear container – I like to use a clear container to see how the dough is growing. Make sure your container is large enough to accommodate the dough doubling in size.
• Score the dough – We use kitchen scissors to cut deep gashes along the top of the kalamata olive bread so the bread doesn’t bake with large cracks.  It also prevents large air pockets from forming inside the loaf.  
• Use a roasting bag to proof the loaf – Placing the dough in the bag will prevent a skin from forming and keep the temperature regulated. A large turkey roasting bag works great!
• How to test if the bread is done – A good way to know if the bread is done is to tap the bottom and it should sound hollow.  Just be careful – the bread is hot! 

Bread FAQ

Recipe

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Kalamata Olive And Onion Bread

5 from 3 reviews

This flavorful kalamata olive and onion bread showcases briny kalamata olives, savory onions, oregano, and salt.  A combination worthy to accompany your next soup or salad!  With a crispy exterior and soft, airy interior, the small batch loaf is easy to make and great for beginner bread-makers.

Servings6 Servings

Prep10 minutes mins

Cook30 minutes mins

Proof2 hours hrs 30 minutes mins

Total3 hours hrs 10 minutes mins

EQUIPMENT

• ▢
  Stand Mixer with Dough Hook Attachment
• ▢
  Baking Sheet Lined with Parchment Paper

INGREDIENTS

• ▢ ½ cup kalamata olives (drained, dried and chopped)
• ▢ 1 small onion (peeled and chopped)
• ▢ 2 teaspoons dried oregano
• ▢ ¾ cup water, room temperature (1/4 cup to activate the yeast)
• ▢ 1 ¼ teaspoons active dry yeast (or instant, see Notes)
• ▢ 1 ½ cups bread flour
• ▢ 1 teaspoon salt
• ▢ 1 ½ tablespoons extra virgin olive oil

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INSTRUCTIONS

• Coat the inside of a medium bowl with olive oil. Set aside.
• In a small bowl, stir together the chopped olives, onions and oregano.
  1/2 cup kalamata olives, 1 small onion, 2 teaspoons dried oregano
• In a small liquid measuring cup, add 1/4 cup of water and the yeast. Sprinkle a pinch of sugar on top. Stir and set aside until the yeast becomes foamy – about 5 to 8 minutes.
  3/4 cup water, room temperature, 1 ¼ teaspoons active dry yeast
• In the mixing bowl of your stand mixer fitted with the dough hook, add the flour, salt, olive oil, half of the remaining water and the foamy yeast mixture. Mix on low speed until the ingredients are just combined, then turn up the speed to medium-high. Continue to add the remaining water a little at a time, until all of the flour has been picked up from the sides of the bowl. You may need more or less water.
  1 ½ cups bread flour, 1 teaspoon salt, 1 ½ tablespoons extra virgin olive oil, 3/4 cup water, room temperature
• Continue to mix the dough on medium-high speed for at least 5 minutes. The dough will slap the sides of the bowl, which is ok. The dough should be soft and smooth after about 5 minutes.
• Transfer the dough to the oiled bowl. Cover with plastic wrap and a dry kitchen towel and set in a warm area to proof for 60 to 90 minutes, until the dough has doubled in size.
• Tip the dough onto a lightly floured surface. Add the olive mixture and knead the dough until they are evenly distributed through the dough. There is a lot to mix in and it will become easier to mix as you continue to knead.
• Put the dough back into the bowl, cover again and let proof again for another 30 minutes. Line a baking sheet with parchment paper and set aside.
• Tip the dough back onto a lightly floured surface and flatten it into a rough rectangle with your hands. Then roll the dough up like a sausage. Place the dough on the prepared baking sheet and use kitchen scissors to cut deep grooves perpendicularly along the top of the dough.
• Slide the baking sheet inside of a clean plastic bag (a large turkey roasting bag works great!) and proof again for 1 more hour, or until it has at least doubled in size and springs back quickly when poked with your finger.
• While the dough is in its last proof, preheat the oven to 425F degrees and adjust the oven rack to the middle position.
• Remove the baking sheet from the proofing bag. Bake the bread for 30 minutes or until it sounds hollow when you tap on the bottom. Cool on a wire rack. Enjoy the bread slightly warm or at room temperature.

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RECIPE NOTES

• Serving Size – This is a small batch bread recipe that can be doubled.
• Yield – The loaf of bread will yield 6 to 8 slices, depending on how large you make the slices.
• Yeast – Active dry yeast (that needs to be proofed in water), or instant yeast (no water required) will work.  If using instant yeast, add it along with the flour, on opposite sides of the bowl from the salt.  Salt can inhibit the yeast if it comes in direct initial contact.
• Olives – Use any olive you like.
• Spices – Additional dry seasonings and spice can be added.  Garlic powder would be delicious!
• Storage – The bread is best enjoyed the day it is baked.  Store leftovers in a paper bag.
• Freezing – Wrap the bread tightly in a freezer bag for up to 3 months.  Thaw at room temperature and reheat in a warm (200F degree) oven.

This recipe was originally adapted from the Olive Bread in the How To Bake cookbook from Paul Hollywood.

Course: Side Dish, Snack

Cuisine: American

Author: Erin Cernich

NUTRITION ESTIMATES

Calories: 167kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 566mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.4mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.