Kalamata Olive Bread

Difficulty: Medium | Makes: 12 Servings

Kalamata olives are the star of the show in this baked bread recipe.




  1. Dissolve yeast in water in bowl of a stand mixer. Let stand 5 minutes
  2. Add flour, salt, garlic powder, and olive oil to bowl with yeast and water
  3. Combine with wooden spoon just until ingredients are blended. Let stand another 10 minutes
  4. Attach bowl to stand mixer with dough hook attachment
  5. Run mixer on low, and slowly incorporate the chopped olives
  6. Once all added, continue to mix on slow for 3 minutes
  7. Turn mixer up to medium speed, mix for an additional 5 minutes, or until dough slaps the sides of the bowl
  8. Turn dough into a greased ball and cover
  9. Proof in a warm place until doubled in size, about 1 hour
  10. Punch down dough and evenly divide into two round loaves
  11. Allow to proof again until doubled in size, about another hour
  12. Dust loaves with flour and using a sharp knife, make two cuts in the the top of the loaf
  13. Bake at 425° degrees on a parchment lined sheet pan for 30 minutes
  14. Apply steam if available
  15. Allow to cool before slicing

In This Recipe

Olive Oil

#70626 | 16.9 FL.OZ.