Easy, homemade Kalamata Olive and Onion Bread! This loaf of bread is packed with flavor from the tangy kalamata olives and aromatic onions. A crispy exterior gives way to a delightfully soft and spongy inside.
Coat the inside of a medium bowl with olive oil. Set aside.
In a small bowl, add the chopped olives, onions and oregano. Mix to combine and set aside.
In a small liquid measuring cup, add 1/4 cup of the water and the yeast. Sprinkle a pinch of sugar on top. Stir and set aside until the yeast becomes foamy. About 5-8 minutes.
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.
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 60-90 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 and flatten into a rough rectangle with your hands. Then roll the dough up like a sausage. Place the dough on the prepared baking sheet and using kitchen scissors, 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 again 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.
Bake the bread for 30 minutes or until it sounds hollow when you tap on the bottom of it. Cool on a wire rack. Enjoy slightly warm or at room temperature!