Kalamata olive bread recipe

Kalamata Olive Bread recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and savory bread recipe? Look no further than this Kalamata olive bread recipe. Bursting with the rich flavors of Kalamata olives, this bread is perfect for serving as an appetizer or alongside your favorite Mediterranean-inspired dishes. With just a few simple ingredients and easy-to-follow instructions, you'll have a homemade bread that is sure to impress. Get ready to enjoy the irresistible combination of salty olives and warm, freshly baked bread.

Keywords: Kalamata olive bread, recipe, savory, Mediterranean-inspired, homemade.

Kalamata olive bread recipe details

Kalamata olive bread recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

45 ml	brine from olives, destoned, chopped
195 ml	lukewarm water, around 40°C/100°F
4 tsp	olive oil
300 g	bread flour
165 g	plain flour
1 tsp	salt
4 tsp	sugar, caster or light brown
1 tsp	chopped dried basil, or 2 tsp fresh chopped
½ tbsp	active dry yeast
40 g	kalamata olives, destoned, chopped

Instructions

Place all ingredients except last in pan of bread machine in the general order recommended by its manufacturer; for Panasonic machines liquids go in first followed by other ingredients, others may differ.

If your machine has a separate dispenser for raisins, nuts etc, place the chopped olives in that and select the appropriate option for your own machine – otherwise add after the first rest period. If you can select the crust colour, a medium crust works best for me but you may prefer a darker or lighter one.

When baked, remove loaf from pan and allow to cool completely on a wire rack before slicing. Rewarm in oven for a few minutes before serving, if desired.

A local Greek or Turkish deli will usually have Kalamata olives, but if you cannot find them locally and I cannot always do so, you could use supermarket black or green olives, but not the stuffed ones.

The baking time is approximate as bread machine baking times, temperatures and initial and intermediate resting times vary from machine to machine.

This is a development of a recipe I found in the US, but where that used wholemeal flours it produced a very dry, heavy loaf with poor crumb structure. This version produces a moist, soft, delicious loaf with, in my opinion, a fine crumb structure.

Preparation time:
ca. 15 min
Resting time:
ca. 3 hrs
Grade of difficulty:
easy
Calories per portion:
n/a