Side dish

Homemade Mediterranean Olive Bread

Discover how to make homemade Mediterranean olive bread with this easy recipe. Enjoy the combination of savory olives and flavorful bread in every bite.

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Homemade Mediterranean Olive Bread
Recipe insights & TIPS
olive bread

This homemade Mediterranean olive bread is simple yet flavorful olive bread recipe featuring bread flour, active dry yeast, salt, mixed olives (green and kalamata), warm water, and a touch of olive oil. Baking bread is an art, but don’t be intimidated, as with a few tips you’re sure to get it right the first time! Here's the key: treat the dough casually and be patient during the rising process. This bread is not necessarily quick to whip up, but once you’re kitchen's filled with the irresistible aroma of freshly baked bread it will be worth it. The cornmeal helps to add a delightful crunch to the crust. It's a small touch that makes a big difference. Also, I love experimenting with whole grain flours in this recipe as well for some added fiber.

This bread is super versatile. I love smearing it with a generous layer of goat cheese and drizzling with olive oil. Because the consistency holds up well in liquid its perfect for dipping in balsamic vinegar or soup. You can also use it to make gourmet sandwiches. My favorite is with prosciutto, arugula and a bit of tzatziki.


Can I use all-purpose flour instead of bread flour for this recipe?

Absolutely! While bread flour contributes to a chewier texture, all-purpose flour is a suitable substitute, resulting in a slightly softer loaf. Feel free to adapt based on your preference.

What type of yeast should I use for this olive bread recipe?

For this olive bread recipe, I recommend using dry yeast, and my personal favorite brand is Red Star Yeast. They offer different types of dry yeast to suit various recipe schedules. The Platinum yeast, in particular, accelerates the rising process, allowing you to go from mixing the dough at lunchtime to enjoying freshly baked olive bread at dinnertime

Can I use other types of olives, or do I have to stick to green and kalamata?

The beauty of this recipe lies in its versatility. Experiment with your favorite olives; just make sure they're pitted and not stuffed for the best results.

How can I make this bread more nutritious?

For a healthier twist, consider incorporating whole wheat flour or experimenting with a mix of whole grain flours. This adds extra fiber and nutritional value without compromising the delightful texture.

My dough didn't rise as much as I expected. What went wrong?

Several factors can affect the rise, including water temperature, freshness of the yeast, and patience during the rising stages. Ensure your water is lukewarm, yeast is within its expiration date, and give the dough ample time to rise until almost doubled.

Can I freeze the dough?

Yes. Once the dough has completed its initial rise, you can freeze it for future baking. Thaw it in the refrigerator overnight and allow it to come to room temperature before the second rise and baking.

How do I store mediterranean olive bread?

To maintain the freshness of your olive bread, store it in a breathable bread bag or a paper bag at room temperature for up to 2-3 days. Avoid sealing it in plastic, as this may cause the crust to become soft. For longer storage, wrap the bread tightly in plastic wrap or aluminum foil and freeze

Can I freeze Mediterranean olive bread?

Yes, you can freeze it, but wrap the loaf tightly in plastic wrap or aluminum foil to prevent freezer burn. Alternatively, you can slice the bread before freezing for easy portioning. To thaw, simply leave the wrapped bread at room temperature.

What can I serve with mediterranean olive bread?

You can use this bread for anything that you’d use regular bread for - but I love using it for dipping into hummus, tzatziki of your favorite soup. Because it’s so sturdy, it’s also a great foundation for sandwiches. 

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This Mediterranean olive bread brings together the chewy crust of old-style French bakery bread with the savory and salty delights of the Mediterranean—a simple, flavorful experience that's as easy to bake as it is to enjoy.

Side dish
60 minutes
Total TIME:
210 minutes
150 minutes


  • 3 ½ cups bread flour (plus extra for dusting your work surface)
  • 2 ½ tsp active dry yeast
  • 1 ½ tsp salt
  • 1 cup green olives (pitted and roughly chopped)
  • 1 cup kalamata olives (pitted and roughly chopped)
  • 1 ½ cups warm water
  • 1 tbsp olive oil
  • Cornmeal for dusting

Ingredient Swaps

  • Substitute the bread flour for whole wheat flour for extra fiber and nutrients. 
  • Enhance the nutritional profile by incorporating herbs like rosemary or thyme or adding seeds such as flaxseeds or chia seeds


  1. Lay a clean kitchen towel on a cookie tray and dust liberally with cornmeal, then set it aside.
  2. Combine the flour, yeast, salt, and olives together in a stand mixer with a dough hook.
  3. Add the warm water and gently mix together until the dough starts to come together. 
  4. Dust your table with flour and dump the dough out of the bowl. Knead the dough into a ball shape. 
  5. Coat a large bowl with the olive oil and return the dough to the bowl.
  6. Cover with a clean towel and let it sit until the dough doubles in size. 
  7. Once it’s risen, take it out of the bowl and roughly press it into a flat circle. Then knead it back into a ball.
  8. Pop the dough onto the cornmeal-dusted towel and dust the top with some additional cornmeal.
  9. Place the empty dutch oven (or pot)  into your oven and preheat to 450°F. 
  10. When the oven is preheated, use a serrated knife to cut 2-3 slips in the top of the dough.
  11. Take the dutch oven out of the oven and put the dough into the pot. Put the lid on and put it back in the oven. 
  12. Bake for 30 minutes. 
  13. Take off the lid and back for another 20-30 minutes until the crust is golden and crispy.
  14. Let it cool before slicing.
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