Greek olive and onion bread

    3 hours 5 min

    This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.

    18 people made this

    Serves: 8 

    • 2 (7g) sachets fast action yeast
    • 125ml warm water
    • 2 tablespoons extra-virgin olive oil
    • 2 large red onions, diced
    • 1kg bread flour
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon caster sugar
    • 4 tablespoons chopped fresh dill
    • 1/4 teaspoon garlic granules (optional)
    • 275g pitted kalamata olives, chopped
    • 425ml warm water

    Prep:30min  ›  Cook:45min  ›  Extra time:1hr50min  ›  Ready in:3hr5min 

    1. Sprinkle the yeast over 125ml of warm water in a small bowl. The water should be no more than 40 degrees C. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
    2. Heat a large frying pan over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
    3. Combine the bread flour, salt, sugar, dill, garlic granules, olives and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
    4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (27 to 35 degrees C) until doubled in volume, about 1 hour.
    5. Lightly grease two baking trays. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough into round loaves, and place the loaves into the prepared trays. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
    6. Preheat an oven to 230 C / Gas mark 8.
    7. Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.

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    Reviews in English (8)


    This bread is gorgeous! I didn't have any red onions, so used a white one and still tasted good. My husband and daughter loved it.  -  28 Jul 2010


    Easy to make, great taste, especially when toasted after a day or two  -  21 Jun 2012


    This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitter's suggestion. I think I would use darker olives next time so you can see them better. We had this with greek lamb stew, which went really nicely. I'm going to use the second loaf for muffeletta sandwiches - yum! Thanks for the recipe!  -  25 Feb 2009  (Review from Allrecipes US | Canada)