Kalamata Olive And Onion Bread

Two slices of onion and olive bread that is light and flaky.

5 from 1 review

Kalamata Olive And Onion Bread

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.

Prep Time10

Cook Time30

Proof2 30

Total Time3 10

Course: Side Dish, Snack

Cuisine: American

Servings: Servings

Calories: 167kcal

Author: Erin Cernich

Equipment

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

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.

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.

Nutrition