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Greek Olive Bread: Soft & Delicious & Vegan!
In Appetizers and Dips

Greek Olive Bread: Soft & Delicious & Vegan!



Greek Homemade Olive Bread

Print this recipe here: https://www.dimitrasdishes.com/greek-homemade-olive-bread/

Ingredients
For the Starter:

2 cups lukewarm (115 °F) water
2 teaspoons granulated sugar
1 and 1/2 teaspoons instant yeast
1/4 cup all-purpose flour
Remaining Ingredients:

4 cups all-purpose flour
1 and 1/2 teaspoons salt
1/4 cup olive oil
The Filling:

1 and 1/2 -2 cups pitted olives, roughly chopped
5 scallions, thinly sliced
1-2 roasted red peppers, chopped
2 tablespoons olive oil
2 teaspoons dried crushed oregano
Topping:

2-3 tablespoons olive oil
1 tablespoons sesame seeds

For Baking:

16-inch round baking pan or a half sheet baking pan
2 sheets of parchment paper
2 tablespoons semolina flour or cornmeal

Instructions
Make the starter:
Combine all of the starter ingredients into the bowl of a tabletop mixer fitted with the hook attachment. Mix the ingredients together with a spoon or whisk and set aside for 8-10 minutes.
Note:
A puffy cloud will form on the top of the mixture. If this does not happen, throw away the mixture and start with a different batch of yeast. Yeast very rarely goes bad, but when it does, it cannot be used.

Combine the remaining flour and salt in a bowl and whisk together.
Add the flour mixture along with the olive oil to the yeast mixture. Knead on low speed for 10 minutes.

Place the dough in an oiled large bowl and cover with plastic. Set aside in a warm place to rise until doubled in size. This usually takes around 1 and 1/2 to 2 hours depending on the temperature.

Make the Filling: Combine all of the filling ingredients together in a bowl and toss.

Drizzle about 2 tablespoons of oil on a piece of parchment paper and transfer the dough on top of it. Press it with your hands and form it into a 15 inch circle. Add all of the filling on top of the dough. Gather the ends of the circle and bring them towards the center to cover the filling. Smooth the top out and flatten it.

Line a baking tray with parchment paper and sprinkle 1-2 tablespoons of semolina on top of it. Carefully transfer the filled dough, seam-side down onto the pan.

Cover the dough loosely with plastic wrap and set aside in a warm part of your home to rise for 30 minutes.

Preheat the oven to 425 °F, 220 °C.

Remove the plastic wrap and brush the top of the dough with olive oil. Make some indentations in the dough with your fingertips. Sprinkle the top of the dough with the sesame seeds.

Bake on the center rack of the preheated oven for 30 minutes or until the top and bottom of the bread is golden.

Allow the bread to rest for 15 minutes and serve. Kali Orexi!

Notes
Options: Add feta cheese and shredded gouda to the filling or any of the following ingredients:

sundried tomatoes
sauteed bell peppers
crushed red pepper flakes
assorted pitted olives
mozzarella cheeseMusic Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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33 Comments

  1. Renee Harold

    That looks like it would be good
    if you added some Monterey Jack,
    pesto, sun dried tomatoes and
    onions to the filling.

  4. S

    This was beautiful thank you ❤. It will be used plenty in the future. I just added tomatoes and caramelised onion as that was all I had, really delicious but I can't wait to test so many new fillings!

  5. Nancy Webb

    The very first thing I thought of when I saw this were the incredible muffulettas I had in New Orleans! I could eat one every day! There are strong similarities between the two.

  8. Raven Brown

    I’m going to try this. My kids love tomatoes can you just use tomatoes or would that make the dough soggy???

  9. Judith Green

    What a delicious bread, thank you for the recipe, my family love it so much I have to make it very often.😀

  11. AUBIN QUADROS

    I like that you narrate all small details. Thank you for sharing your recipes . I have made a few of yours recipes and they were a hit at my home.

  12. havingalook2

    That looks SO GOOD! I am going to try it – sure looks like a sticky dough though. What fun. Thank you

  19. Rashomi Silva

    Thank you for uploading this vegan recipe!. today for lunch I made your chickpea salad and veganised it with lightly fired tofu instead of feta cheese. It was so good, everyone loved it even the non-vegan tofu haters ;😃

  20. Olgun töman

    Thank you so much, being an olive lover, I'll try that amazing recipe as soon as possible. A non English idiom from Turkey: "I wish health for your hands". Love from Istanbul..

  21. aussiecarol

    Made this today and it's lovely! Great soft bread, beautiful filling. Watching from Australia and I've been following your recipes Dimitra for the last month or two. They all look delicious so now I've had such success with this Greek Olive Bread, I am looking forward to trying more of your recipes. Thank you for showing us how to make such great Greek food!

  22. Sislertx

    Ya know…if u just spray water on your hands it wont stick
    also cover with a big plastic box..that saran ..what a mess.

  23. Daleen Alberts

    A year on and I found a recipe that will be just fine with our Xmas "braai" Afrikaans for barbeque.🌻🌾

  27. Anna

    Made this. In the oven now! Didn’t have sesame seeds, so used “everything but the bagel” shaker seasoning. Oh my! In the oven only 5 mins and the aroma is absolutely intoxicating.

  28. Celine Ghiara

    Excellent recipe and so beautifully explained and shown.thank you. You are such a good bread maker and cooking expert 🙏🙏🙏🙏🙏

  29. Catherine Dilworth

    That looks absolutely delicious! I personally would definitely add feta cheese to this because I know how good it would be with it. I love cheese.

  31. Clementine

    Hi Dimitra .I don't know if you'll even see my comment.This bread looks wonderful, but I've made it twice and each time it rises too much and the top is not soft like yours.

    Where do you think I'm going wrong? Do I need a larger tray to bake it in? So it's flatter and doesn't rise as much.

  33. Soula George

    Just made this bread. Still too hot to taste. I added black olives, halloumi cheese, sautéed onion, dried mint and fresh parsley. Can’t wait to taste it! Thanking you for this and other recipes.

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