Why You’ll Love This Recipe

Mediterranean Garlic and Olive Artisan Bread is a rustic, flavorful loaf infused with bold Mediterranean flavors. With a chewy crust, soft interior, and bursts of briny olives and roasted garlic, it’s perfect for pairing with cheese, dipping in olive oil, or enjoying on its own. This bread brings a touch of artisanal charm to any meal, from casual lunches to elegant dinners.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bread flouractive dry yeastwarm waterolive oilroasted garlic cloves (chopped)black olives (pitted and chopped)green olives (optional)sea saltgranulated sugarcornmeal (for dusting)

directions

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.

Add flour and sea salt, then mix until a shaggy dough forms.

Stir in the chopped roasted garlic and olives until evenly distributed.

Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm area for 1–2 hours or until doubled in size.

Punch down the dough and shape into a round loaf. Place on a baking sheet dusted with cornmeal.

Cover and let rest for another 30–45 minutes.

Preheat your oven to 450°F (230°C). Place a baking dish with water on the bottom rack for steam.

Score the top of the loaf with a sharp knife and bake for 25–30 minutes or until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

Servings and timing

This recipe yields 1 large loaf (8–10 slices).
Preparation time: 20 minutes
Rising time: 1.5–2.5 hours
Baking time: 25–30 minutes
Total time: 2.5–3.5 hours

Variations

Use kalamata olives for a deeper flavor profile.

Add chopped sun-dried tomatoes for extra richness.

Incorporate fresh herbs like rosemary or thyme into the dough.

Top with coarse sea salt before baking for added texture.

storage/reheating

Store the bread in a paper bag at room temperature for up to 2 days.
For longer storage, wrap in foil and freeze for up to 2 months.
To reheat, bake in a 350°F (175°C) oven for 10 minutes or until warm.

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, just skip the proofing step and mix it directly with the flour.

What kind of olives work best?
Black or kalamata olives are ideal, but you can mix varieties for a more complex taste.

Is this bread very salty?
No, the salt is balanced, but adjust according to the saltiness of your olives.

Can I make this dough ahead of time?
Yes, refrigerate overnight for a slow fermentation and enhanced flavor.

How do I know when the bread is fully baked?
It should sound hollow when tapped and have a deep golden color.

Can I use garlic powder instead of roasted garlic?
Yes, but roasted garlic offers a sweeter, more mellow flavor.

Can I bake it in a Dutch oven?
Absolutely, it helps achieve a crispier crust.

Do I need a stand mixer to make this?
No, hand kneading works just fine.

Is it suitable for sandwiches?
Yes, the sturdy structure holds fillings well.

Can I add cheese to the dough?
Yes, small chunks of feta or parmesan work great.

Conclusion

Mediterranean Garlic and Olive Artisan Bread combines old-world charm with bold flavors, making it a showstopper at any table. Its chewy crust and savory interior offer a perfect bite every time. Whether served as an appetizer or a side, this bread brings a taste of the Mediterranean straight to your kitchen.