Best 8 Greek Olive Bread Recipes

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**Introducing the Savory Delights of Greek Olive Bread: A Culinary Journey Through History and Taste**

In the heart of the Mediterranean, where the sun-kissed lands of Greece meet the azure waters of the Aegean Sea, lies a culinary treasure that has captivated taste buds for centuries: Greek olive bread. This iconic bread, steeped in history and tradition, is an embodiment of Greek cuisine's simplicity and brilliance. With its golden-brown crust, soft and airy crumb, and the tantalizing aroma of freshly baked bread infused with the flavors of Kalamata olives, Greek olive bread is a delight for the senses. In this comprehensive guide, we embark on a journey to explore the secrets behind this delectable bread, unraveling the unique characteristics that make it a beloved staple in Greek households and a cherished delicacy worldwide. We present a collection of carefully curated recipes, each offering a unique twist on the classic Greek olive bread, ensuring there's something for every palate. From the traditional recipe that honors the simplicity of this timeless bread to innovative variations that incorporate herbs, cheeses, and other Mediterranean ingredients, this guide is a testament to the versatility and enduring appeal of Greek olive bread. So, gather your ingredients, preheat your oven, and let's delve into the world of Greek olive bread, where every bite is a celebration of culinary heritage and gastronomic pleasure.

Here are our top 8 tried and tested recipes!

GREEK OLIVE BREAD



Greek Olive Bread image

The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.-Tiffany Hartpence, Lander, Wyoming

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 9

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
6 tablespoons olive oil, divided
1 tablespoon sugar
1 teaspoon salt
3-1/2 cups all-purpose flour
1/2 cup crumbled feta cheese
1/3 cup Greek olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, 4 tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Sprinkle with cheese and olives; fold and knead lightly until combined. Shape into an 8-in. round loaf. Place on a greased baking sheet. Brush with remaining oil. Cover and let rise in warm place until doubled, about 40 minutes., With a sharp knife, make four shallow slashes across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to wire rack to cool.

Nutrition Facts : Calories 178 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

NO-KNEAD, EASY GREEK OLIVE BREAD



No-Knead, Easy Greek Olive Bread image

An quick bread that does not require any kneading or forming!

Provided by Marilena Leavitt

Categories     Bread

Time 45m

Yield 1 loaf

Number Of Ingredients 7

1½ cups milk, lukewarm
1 envelope yeast
1½ tsp. sea salt
3 cups All-purpose, unbleached flour
¼-½ cup extra virgin olive oil
1 cup pitted Kalamata olives, chopped
1 TBSP. dried Greek oregano

Steps:

  • Pour the milk into a glass measure and stir in the yeast until it dissolves. Set aside for 10 minutes.
  • In a larger bowl, mix the flour and the salt and then add the milk and the yeast, stirring gently with a wooden spoon to incorporate. At this point, the dough will still be sticky - do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook.
  • Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.
  • Preheat the oven to 375° F. Place a 12" cast iron skillet in the oven until it is very hot.
  • Add the extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated.
  • Carefully remove from the oven the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.
  • Transfer the hot pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.
  • Remove from the oven and let the bread cool a bit in the pan. Lift the bread from the parchment paper and lace on a wire rack to cool.

GREEK CHEESE AND OLIVE QUICK BREAD



Greek Cheese and Olive Quick Bread image

I love this bread as a snack mid-morning. It satisfies in so many ways. Its texture is more like a savoury biscuit and really good. Olives and feta cheese are perfect companions.

Provided by evelynathens

Categories     Quick Breads

Time 1h10m

Yield 3 loaves

Number Of Ingredients 9

4 cups self-rising flour
2 1/2 teaspoons baking powder
1 cup Greek yogurt (sub with sour cream if you can't get the greek yoghurt)
3/4 cup butter, melted
5 eggs
1 lb feta, crumbled or cut into tiny pieces
1 cup kalamata olive, pitted, halved
2 tablespoons olive oil
sesame seeds

Steps:

  • Preheat oven to 375°F.
  • Grease a baking sheet with olive oil.
  • Beat eggs, yoghurt and baking powder together.
  • Add butter and eggs to mixture and beat well.
  • Add feta cheese, olives and flour and knead mixture until dough easily comes off hands Add olive oil.
  • Separate dough into 3 equal portions.
  • Shape into 3 balls and place on oiled baking sheet.
  • Press down with palm, to flatten slightly.
  • Sprinkle generously with sesame seeds and press again lightly to make them 'stick'.
  • Bake for 50-55 minutes, or until cheese breads sound hollow when tapped on bottom.

GREEK OLIVE BREAD



Greek Olive Bread image

Nuggets of feta cheese and olives stud this delicious loaf, perfect with grilled or barbecued lamb or chicken.

Provided by Olha7397

Categories     Yeast Breads

Time 1h5m

Yield 1 bread

Number Of Ingredients 9

3 -3 1/2 cups bread or 3 -3 1/2 cups unbleached all-purpose flour
1 (2 3/4 teaspoon) package active dry yeast or 1 (2 3/4 teaspoon) package fast rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 cup very warm water
1 cup coarsely chopped pitted oil-cured olives or 1 cup black olives
1/2 cup crumbled feta cheese
2 teaspoons extra virgin olive oil, for brushing

Steps:

  • In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
  • Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
  • Stir until all the dry ingredients are moistened.
  • Cover and let stand for 15 minutes.
  • Sprinkle a work surface with flour.
  • Scrape dough out onto the floured surface.
  • Dust the top of the dough with flour.
  • Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
  • Place in a clean, greased bowl, turning to grease all over.
  • Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
  • Punch down the dough and pat it into a ½ inch thick circle.
  • Sprinkle with the olives and cheese.
  • Knead the dough lightly to incorporate the ingredients, then shape into a ball.
  • Pat out to make a circle 8 inches in diameter.
  • Place on a greased baking sheet.
  • With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
  • (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
  • Cover and let rise until puffy, 30 to 45 minutes.
  • Preheat the oven to 375 F.
  • Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
  • Cool the bread on a wire rack before slicing.
  • Makes 1 round loaf.
  • Beatrice Ojakangas Baking Book.

GREEK OLIVE OIL BREAD WITH OLIVES AND ROSEMARY



Greek Olive Oil Bread With Olives and Rosemary image

A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From Baltic Maid.

Provided by Sharon123

Categories     Yeast Breads

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

2 cups all-purpose flour, plus more as needed (240 g)
1 cup whole wheat flour (150 g)
2 teaspoons dry yeast
2 teaspoons coarse salt
1 cup lukewarm water (240 ml)
1/3 cup olive oil (80 ml)
1 cup black olives, pitted and halved
2 1/2 tablespoons fresh rosemary, slightly chopped
1 teaspoon fresh lemon zest (optional)

Steps:

  • In a food processor, combine the flour, whole wheat flour, yeast and salt. Add the warm water and the olive oil. Process until it forms somewhat of a dough ball. (If too dry, add some more water and if too wet, add more flour but it should be okay without adding more flour or water).
  • Transfer the dough into a large bowl. With floured hands, knead the dough by hand several times. Then incorporate the olives and the rosemary(and the lemon zest if using). This part is a bit messy but keep kneading. The olives and the rosemary will be eventually incorporated.
  • Form the dough into a ball. Cover the bowl with plastic wrap. Let the dough rise for up to 2 hours until it doubled in size.
  • Punch the risen dough down and knead a few times. Form into a ball with the seam on the bottom. Place on a well-floured baking sheet. Sprinkle flour all over the bread loaf. Slash the top of the bread with a sharp knife or razor blade in whatever pattern you like. Cover with a towel, and let it rise again until it doubled in size.
  • In the meantime preheat the oven to 425°F / 220°C When the bread has doubled in size, transfer the baking sheet into the preheated oven. Bake the bread for about 15 minutes at 425°F / 220°C Then turn down the heat to 375°F / 175°C and bake for 40 to 60 minutes until golden brown. Let it cool.

GREEK OLIVE BREAD



Greek Olive Bread image

This recipe is different from the ones that are posted. It comes from "My Great Recipes", and is absolutely delicious. I am posting the original directions, but I like to bake it in a large loaf pan.

Provided by Retired Greyhound M

Categories     Breads

Time 2h30m

Yield 1 Loaf, 10-12 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
1 cup milk (heated to 105 degrees)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 1/2 cups flour (approximately)
15 pimentos, stuffed olives
1/2 cup feta (cut into cubes) or 1/2 cup white cheddar cheese (cut into cubes)
1 egg yolk, beaten with 1 t. water

Steps:

  • Sprinkle yeast over water in a large bowl.
  • Let stand until soft, 3 to 5 minutes.
  • Stir in milk, sugar, salt and 4 t. of the oil.
  • Add 1C flour; mix to blend.
  • Stir in 1 1/2C more flour and beat until smooth and elastic, about 5 minutes.
  • Stir in 1/2C more flour to make a stiff dough.
  • Turn onto floured surface.
  • Knead until dough is smooth and develops small bubbles just under the surface, about 15 minutes.
  • Place in greased bowl, turning to grease all over.
  • Cover and let rise in warm place until doubled, about 1 hour.
  • Punch dough down and pat into a 1/2-inch circle.
  • Sprinkle with olives and cheese.
  • Knead and fold lightly into dough, then shape into a ball.
  • Pat out to an 8-inch circle.
  • Place on greased baking sheet.
  • With a 3 to 4 - inch cutter or empty tuna can, cut a circle in center, leaving round of dough in place.
  • Brush dough with remaining 2 t. oil.
  • Let rise until puffy, 30 to 45 minutes.
  • Brush with egg yolk mixture.
  • Bake at 375 degrees about 30 minutes until crust is a rich golden brown and loaf sounds hollow when tapped.
  • Cool on a rack before slicing.
  • Enjoy!

Nutrition Facts : Calories 230.6, Fat 6.1, SaturatedFat 2.3, Cholesterol 26.7, Sodium 330.4, Carbohydrate 36.4, Fiber 1.4, Sugar 1.7, Protein 6.9

GREEK OLIVE AND ONION BREAD



Greek Olive and Onion Bread image

This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

Provided by healthyfoodie

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h5m

Yield 8

Number Of Ingredients 11

2 (.25 ounce) packages rapid rise yeast
½ cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 ½ teaspoons salt
½ teaspoon white sugar
¼ cup chopped fresh dill
¼ teaspoon garlic powder
2 cups pitted kalamata olives, chopped
1 ¾ cups warm water

Steps:

  • Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  • Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  • Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 579.8 calories, Carbohydrate 94.7 g, Fat 14.4 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 1.9 g, Sodium 993.5 mg, Sugar 2.2 g

GREEK OLIVE BREAD



greek olive bread image

Make and share this greek olive bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 3h15m

Yield 2 lb loaf

Number Of Ingredients 8

1 1/4 cups buttermilk, at room temperature
1/2 cup feta cheese
1 tablespoon olive oil
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 2/3 cups flour
2 1/2 teaspoons yeast
2/3 cup pitted kalamata olive

Steps:

  • add all ingredients, except olives to machine in this order.
  • cook on the basic cycle.
  • add olives before the end of the first kneading cycle, or at the beep.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your bread. Use good-quality olive oil, fresh herbs, and flavorful cheese.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together, then let it rest for a few minutes before kneading it.
  • Let the dough rise in a warm place: This will help it to rise properly and give you a light and fluffy bread.
  • Bake the bread in a preheated oven: This will help to ensure that it cooks evenly.
  • Let the bread cool before slicing it: This will help to prevent it from crumbling.

Conclusion:

Greek olive bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover olives. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.

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