For a richer flavor, consider using a combination of black and green olives. A splash of balsamic vinegar added to the onions while caramelizing will enhance their sweetness. If you don't have fresh dill, dried dill can be substituted. Use about 1 tablespoon of dried dill. To achieve a crispier crust, you can create steam in the oven by placing an oven-safe dish with hot water on the bottom rack during baking. Try serving this bread with a selection of cheeses, cured meats, and a drizzle of high-quality olive oil for a complete Mediterranean experience.
Greek Olive and Onion Bread
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS27
Transport your kitchen to the sun-drenched shores of Greece with this flavorful bread. Brimming with savory olives and sweet, caramelized onions, it's a delightful addition to any meal or a satisfying snack on its own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate95 g
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Fiber4 g
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Protein16 g
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Saturated Fat2 g
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Sodium994 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Activate the Yeast: In a small bowl, sprinkle the yeast over 1/2 cup of warm water. Ensure the water is no more than 100°F (40°C) to avoid damaging the yeast. Let stand for 5 minutes until softened and a creamy foam forms, indicating the yeast is active.
02 Step
Recipe View 10 mins Caramelize the Onions: Heat a large skillet over medium heat. Add the olive oil, followed by the diced red onions. Cook, stirring frequently, for about 8-10 minutes, or until the onions are softened and slightly caramelized. Remove from heat and set aside to cool slightly.
03 Step
Recipe View 5 mins Combine Ingredients: In a large bowl, whisk together the bread flour, salt, sugar, dill, garlic powder, olives, and the cooked, slightly cooled onions. Make a well in the center and add the yeast mixture along with the remaining 1 3/4 cups of warm water. Mix until the ingredients come together to form a sticky dough.
04 Step
Recipe View 10 mins Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. This step is crucial for developing the gluten and achieving the right texture.
05 Step
Recipe View 1 hrs 30 mins First Rise: Lightly oil a large bowl. Place the kneaded dough in the bowl, turning to coat it with oil. Cover the bowl with a clean, damp cloth or plastic wrap. Let rise in a warm place (80-95°F/27-35°C) for about 1-1.5 hours, or until the dough has doubled in volume.
06 Step
Recipe View 40 mins Shape and Second Rise: Lightly grease two baking sheets. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces using a knife. Shape each piece into a round loaf and place them on the prepared baking sheets. Cover the loaves with a damp cloth and let rise for another 30-40 minutes, or until doubled in volume.
07 Step
Recipe View 40 mins Bake: Preheat the oven to 450°F (230°C). Bake the loaves in the preheated oven for 35-40 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped. Rotate the baking sheets halfway through to ensure even browning.
08 Step
Recipe View 10 mins Cool and Serve: Let the loaves cool slightly on a wire rack before slicing and serving. Enjoy warm or at room temperature.
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RECIPE REVIEWS
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Eula Dickens
May 12, 2025Absolutely delicious! The aroma while baking was incredible, and the taste was even better. I added a bit of rosemary for extra flavor, and it was a hit!
Eugenia Koelpin
May 3, 2025I had some trouble with the dough being too sticky, but after adding a bit more flour, it came together nicely. The end result was worth the effort – a flavorful and satisfying bread.
Kirsten Heidenreich
Apr 5, 2025I made this bread for a party, and it was gone in minutes! Everyone raved about the taste and texture. I'll definitely be making this again.
Evan Wolf
Mar 28, 2025This recipe is a keeper! The bread turned out perfectly, and my family loved it. The instructions were easy to follow, even for a beginner baker like me.
Fiona Jacobs
Mar 13, 2025This recipe is so versatile! I've made it with different types of olives and herbs, and it always turns out great. It's become a staple in my kitchen.