Greek Olive Bread with Rosemary and Oregano

Ingredients

• 2.5 cup bread flour
• 1 cup whole-wheat flour
• 2.25 tsp instant yeast
• 1.5 cup water (Lukewarm, approximately 100–110°F (38–43°C))
• 2 tbsp honey
• 2 tbsp extra-virgin olive oil (Plus more for greasing the bowl and pan)
• 1.5 tsp fine sea salt (Plus a little for seasoning the olive filling, if needed)
• 1 cup pitted Kalamata olives (Finely chopped and patted dry)
• 1 tbsp fresh rosemary (Finely chopped)
• 1 tsp dried oregano
• 2 clove garlic (Finely grated or minced)

Steps

1. 1

   In a large bowl, whisk together the bread flour, whole-wheat flour, and instant yeast. Add the lukewarm water, honey, olive oil, and salt, then stir with a wooden spoon or dough whisk until no dry flour remains and a shaggy, sticky dough forms.

2. 2

   Cover the bowl and let the dough rest for about 20 minutes. This brief autolyse allows the whole-wheat flour to hydrate and begins gluten development.

3. 3

   Knead the dough in a stand mixer fitted with a dough hook on low to medium-low speed, or knead by hand, until it becomes elastic and cohesive, about 6–8 minutes. The dough should remain quite wet and cling to the bowl; do not add extra flour.

4. 4

   Cover the bowl and let the dough rise in a warm, draft-free place until nearly doubled in volume, about 1 hour. The timing may vary with room temperature.

5. 5

   While the dough rises, combine the chopped Kalamata olives, rosemary, oregano, and garlic in a small bowl. Pat the olives dry before mixing so the filling does not make the dough excessively wet.

6. 6

   Lightly oil a work surface. Turn out the risen dough and gently press or stretch it into a rectangle approximately 9 by 14 inches, taking care not to deflate it completely.

7. 7

   Spread the olive, herb, and garlic mixture evenly over the dough, leaving a narrow border around the edges so the filling is easier to contain.

8. 8

   Starting from a short side, roll the dough tightly into a log, enclosing the olive filling and creating a spiral. Pinch the seam and ends closed.

9. 9

   Place the log seam-side down in a lightly oiled loaf pan or on a parchment-lined baking sheet. Cover and let it rise again until puffy, about 30–45 minutes.

10. 10

    Meanwhile, heat the oven to 375°F (190°C).

11. 11

    Bake the loaf until deeply golden brown and the center reaches approximately 200–205°F (93–96°C), about 40–45 minutes. The loaf should sound hollow when tapped on the bottom.

12. 12

    Transfer the bread to a wire rack and let it cool completely before slicing. Cutting while hot can compress the crumb and obscure the olive spiral.

Notes

The source page is membership-gated and the accessible excerpt does not provide the original ingredient measurements or full method. Quantities and steps here are a reconstruction based on the described technique and the stated yield. Do not add extra flour simply because the dough looks sticky; it is intended to remain wet and cling to the bowl while kneading. Cool fully before slicing.

Nutrition per serving

• bread
• baking
• Mediterranean
• Greek-inspired
• vegetarian
• savory
• Kalamata olives
• yeast bread