Love-Me-Olive Greek Bread

Prep Time
Cook Time
Ready In

"Rich olive breads are popular all over the Mediterranean. The Greeks use rich oily olives or those marinated in herbs, rather than canned ones."

Original recipe yields 10-12 servings


  • Serving Size: 1 (134.9 g)
  • Calories 334.1
  • Total Fat - 5.8 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 788.4 mg
  • Total Carbohydrate - 64.1 g
  • Dietary Fiber - 10.4 g
  • Sugars - 1.4 g
  • Protein - 12.2 g
  • Calcium - 50.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 1 mg

Step 1

In a medium-hot skillet, saute the onions in the olive oil until soft. Place onions in a large bowl.

Step 2

Roughly chop the olives and add to onions; set aside.

Step 3

Add the flour, salt, yeast, parsley, cilantro or mint to the bowl holding the onions and olives.

Step 4

To the bowl, pour 2 cups tepid warm water.

Step 5

With clean hands, work in all ingredients with the flour. Add a little more water if the mixture feels dry.

Step 6

Turn out onto a lightly floured surface and knead for about 10 minutes.

Step 7

Put in clean bowl, cover with clear film (plastic wrap) and leave in a warm place, away from drafts, until doubled in bulk (for about 45 - 2 hours).

Step 8

Preheat the oven to 425-degrees Fahrenheit.

Step 9

Lightly grease two baking sheets. Turn the dough onto a floured surface and cut in half.

Step 10

Shape each half into a round and place both on the baking sheets.

Step 11

Cover loosely with lightly oiled clear film and leave in a warm place until doubled in size.

Step 12

Slash the tops of the loaves with a knife and then bake in the oven for about 40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Step 13

Transfer to a wire rack to cool.

Step 14

Serve with fresh unsalted Greek butter or as part of a meze table with Greek salad.

Tips & Variations

No special items needed.