14 Delicious Mediterranean Black Olive Bread Recipes

Craving a taste of the Mediterranean right in your own kitchen? You’re in for a treat! Our roundup of 14 Delicious Mediterranean Black Olive Bread Recipes brings the rustic flavors and aromatic herbs of the sun-drenched coast to your table. Whether you’re a seasoned baker or just starting out, these recipes promise to whisk you away on a culinary adventure. Let’s get baking!

Mediterranean Black Olive Bread with Rosemary

Kickstart your baking with this Mediterranean Black Olive Bread with Rosemary, a rustic loaf that’s perfect for any occasion. Its bold flavors and aromatic herbs make it a standout.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp active dry yeast (check the expiration date for best results)
• 1 cup warm water (110°F, just right to wake up the yeast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup pitted black olives, chopped (Kalamata olives add a nice tang)
• 2 tbsp fresh rosemary, finely chopped (fresh is key for that punch of flavor)
• 1 tsp salt (I like sea salt for its mineral touch)

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
2. Add olive oil, flour, and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in olives and rosemary until evenly distributed.
6. Shape the dough into a loaf and place on a baking sheet. Let rise for another 30 minutes.
7. Preheat oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

This bread boasts a chewy texture with pockets of salty olives and fragrant rosemary. Try serving it warm with a drizzle of olive oil or as part of a Mediterranean mezze platter.

Garlic Infused Mediterranean Black Olive Bread

Fragrant and flavorful, this bread brings the Mediterranean to your kitchen with minimal fuss. Perfect for those who love a savory bite with their meals.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp active dry yeast (check the expiration date to ensure it’s active)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 cup chopped black olives (pitted, because nobody has time for pits)
• 3 cloves garlic, minced (fresh is best for that punchy flavor)

Instructions

1. In a large bowl, dissolve yeast in warm water. Let it sit for 5 minutes until frothy.
2. Add olive oil, salt, and minced garlic to the yeast mixture. Stir well.
3. Gradually mix in flour until a dough forms. Tip: If the dough feels too sticky, add a bit more flour.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Fold in chopped black olives evenly throughout the dough.
6. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. Preheat oven to 375°F. Punch down the dough and shape it into a loaf on a baking sheet.
8. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped. Tip: For a softer crust, brush with olive oil right after baking.
9. Let the bread cool on a wire rack before slicing. Tip: Use a serrated knife for clean cuts.

Unbelievably aromatic, this bread has a chewy texture with bursts of briny olives. Serve it warm with a drizzle of olive oil or as a side to your favorite soup.

Sun-Dried Tomato and Mediterranean Black Olive Bread

Let’s dive into making a loaf that’s bursting with Mediterranean flavors. This bread combines the tangy sweetness of sun-dried tomatoes with the briny depth of black olives.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, just right to wake up the yeast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 cup sun-dried tomatoes, chopped (oil-packed for more flavor)
• 1/2 cup Mediterranean black olives, pitted and chopped (Kalamata olives are my favorite here)
• 1 tbsp honey (a touch of sweetness to balance the flavors)

Instructions

1. In a large bowl, dissolve honey in warm water. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
2. Stir in olive oil and salt. Gradually add flour, mixing until a dough forms.
3. Turn dough onto a floured surface. Knead for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
5. Punch down dough. Knead in sun-dried tomatoes and olives until evenly distributed.
6. Shape dough into a loaf and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake bread for 25-30 minutes until golden brown and sounds hollow when tapped.
8. Cool on a wire rack before slicing.

Expect a crusty exterior with a soft, chewy interior packed with savory bites. Perfect toasted with a smear of goat cheese or alongside a hearty soup.

Mediterranean Black Olive Bread with Feta Cheese

Zesty and aromatic, this Mediterranean black olive bread with feta cheese is a savory delight. Perfect for those who love bold flavors and easy baking.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tbsp sugar (just a pinch to balance the saltiness)
• 1 tsp salt (sea salt works wonders here)
• 1 packet active dry yeast (make sure it’s fresh for the best rise)
• 1 cup warm water (around 110°F, it should feel like a warm bath)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup pitted black olives, chopped (Kalamata olives are my favorite for their depth)
• 1/2 cup crumbled feta cheese (go for the block and crumble yourself for better texture)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in the chopped olives and feta cheese until evenly distributed.
6. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
7. Cover and let rise again for 30 minutes.
8. Preheat your oven to 375°F.
9. Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped.
10. Let cool on a wire rack before slicing.

Unbelievably soft inside with a crispy crust, this bread is a flavor bomb. Serve it warm with a drizzle of olive oil or as a side to your favorite Mediterranean dishes.

Herb Crusted Mediterranean Black Olive Bread

Crafting this Herb Crusted Mediterranean Black Olive Bread brings a slice of the Mediterranean right to your kitchen. It’s a simple, flavorful loaf that pairs perfectly with any meal.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp sugar (just a hint to balance the flavors)
• 1 tsp salt (sea salt is my preference for its crisp taste)
• 1 packet active dry yeast (check the expiry date to ensure it’s active)
• 1 cup warm water (around 110°F, perfect for activating yeast)
• 2 tbsp extra virgin olive oil (the fruitier, the better)
• 1 cup chopped black olives (I love the intense flavor of Kalamata)
• 2 tbsp mixed dried herbs (thyme, rosemary, and oregano make a great combo)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in the chopped olives and herbs until evenly distributed.
6. Shape the dough into a loaf and place it on a baking sheet lined with parchment paper.
7. Cover and let rise for another 30 minutes.
8. Preheat your oven to 375°F.
9. Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped.
10. Cool on a wire rack before slicing.

The crust is herby and crisp, while the inside stays soft and studded with salty olives. Try serving it toasted with a drizzle of olive oil for an extra flavor boost.

Mediterranean Black Olive Bread with Caramelized Onions

Unleash the bold flavors of the Mediterranean with this simple yet unforgettable bread. Perfect for sharing, it’s a savory treat that pairs wonderfully with a variety of dishes.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, just right to activate the yeast)
• 1 tbsp active dry yeast (check the expiration date for best results)
• 1 tbsp sugar (helps the yeast do its magic)
• 1 tsp salt (I always use sea salt for a cleaner taste)
• 1/2 cup pitted black olives, chopped (Kalamata olives are my favorite here)
• 1 large onion, thinly sliced (sweet onions caramelize beautifully)
• 2 tbsp extra virgin olive oil (my go-to for richness and flavor)
• 1 tbsp balsamic vinegar (adds a nice depth to the caramelized onions)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add flour and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. While dough rises, heat olive oil in a pan over medium heat. Add onions and cook until soft, about 10 minutes.
6. Stir in balsamic vinegar and continue cooking onions for another 5 minutes until caramelized. Set aside to cool.
7. Punch down the dough and knead in the chopped olives and caramelized onions until evenly distributed.
8. Shape the dough into a loaf and place on a baking sheet. Let rise for another 30 minutes.
9. Preheat oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.

Perfectly crusty on the outside with a soft, flavorful interior, this bread is a showstopper. Try serving it warm with a drizzle of olive oil or alongside your favorite Mediterranean dishes.

Spicy Mediterranean Black Olive Bread with Chili Flakes

Fancy a bold twist on traditional bread? This Spicy Mediterranean Black Olive Bread with Chili Flakes packs a punch with every bite, perfect for those who love a little heat.

Ingredients

– 3 cups all-purpose flour (I swear by King Arthur for consistent results)
– 1 tbsp sugar (just a touch to balance the heat)
– 1 tsp salt (sea salt adds a nice crunch)
– 1 tbsp chili flakes (adjust based on your heat tolerance)
– 1 cup pitted black olives, chopped (Kalamata olives are my favorite here)
– 1 packet active dry yeast (check the expiry date to ensure it’s active)
– 1 cup warm water (110°F, too hot kills the yeast)
– 2 tbsp extra virgin olive oil (the good stuff makes a difference)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and chili flakes. 2. Stir in chopped black olives until evenly distributed. 3. In a small bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy. 4. Pour yeast mixture and olive oil into dry ingredients, stirring to form a dough. 5. Knead dough on a floured surface for 10 minutes until smooth and elastic. 6. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled. 7. Punch down dough and shape into a loaf on a baking sheet. 8. Let rise again for 30 minutes. 9. Preheat oven to 375°F. 10. Bake for 25-30 minutes until golden and sounds hollow when tapped. Tip: For extra spice, brush the top with olive oil and sprinkle more chili flakes before baking. Tip: Let the bread cool for at least 10 minutes before slicing to prevent crumbling. Tip: Scoring the top with a sharp knife before baking gives it a professional look. Mmm, the crust is crisp, the interior soft and studded with briny olives and fiery chili flakes. Serve warm with a drizzle of olive oil or alongside a hearty soup for a satisfying meal.

Mediterranean Black Olive Bread with Kalamata Olives

Unleash the bold flavors of the Mediterranean with this simple yet flavorful black olive bread. Perfect for those who appreciate a hearty, olive-packed bite.

Ingredients

– 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
– 1 cup warm water (around 110°F, just right to activate the yeast)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp salt (sea salt adds a nice crunch)
– 1 packet active dry yeast (about 2 1/4 tsp)
– 1 cup Kalamata olives, pitted and roughly chopped (for that authentic Mediterranean taste)

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
2. Add olive oil and salt to the yeast mixture, stirring to combine.
3. Gradually mix in flour until a dough forms. Tip: If the dough feels sticky, add a bit more flour.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Fold in the chopped Kalamata olives until evenly distributed. Tip: Don’t overwork the dough to keep the olives intact.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
7. Preheat your oven to 375°F. Punch down the dough and shape it into a loaf.
8. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped. Tip: For a softer crust, brush the loaf with olive oil right after baking.
Just out of the oven, this bread boasts a crispy crust with a soft, olive-studded interior. Serve warm with a drizzle of olive oil or alongside your favorite Mediterranean dishes for an extra flavor boost.

Whole Wheat Mediterranean Black Olive Bread

TThis Whole Wheat Mediterranean Black Olive Bread is a hearty, flavorful loaf that’s perfect for any meal. Its rustic texture and rich taste make it a standout.

Ingredients

– 2 cups whole wheat flour (I love the nutty flavor it adds)
– 1 cup all-purpose flour (for a lighter texture)
– 1 tbsp sugar (just a touch to balance the flavors)
– 1 tsp salt (sea salt is my preference)
– 1 packet active dry yeast (check the expiry date!)
– 1 cup warm water (110°F, perfect for activating yeast)
– 2 tbsp extra virgin olive oil (the good stuff makes a difference)
– 1/2 cup chopped black olives (pitted, for that Mediterranean punch)

Instructions

1. In a large bowl, mix whole wheat flour, all-purpose flour, sugar, and salt.
2. Dissolve yeast in warm water, let sit for 5 minutes until frothy.
3. Add yeast mixture and olive oil to dry ingredients, stir until a dough forms.
4. Knead dough on a floured surface for 10 minutes until smooth and elastic.
5. Fold in chopped black olives evenly.
6. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
7. Punch down dough, shape into a loaf, and place on a baking sheet.
8. Let rise again for 30 minutes.
9. Preheat oven to 375°F.
10. Bake for 25-30 minutes until golden and sounds hollow when tapped.
SThe bread comes out with a crusty exterior and a soft, olive-studded interior. Try serving it warm with a drizzle of olive oil or alongside a hearty soup.

Mediterranean Black Olive Bread with Sundried Tomatoes and Basil

Oven-fresh Mediterranean bread is a game-changer for any meal. This recipe combines bold flavors with a simple process.

Ingredients

• 3 cups all-purpose flour (I like King Arthur for consistency)
• 1 cup warm water (110°F, perfect for activating yeast)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tsp sugar (helps the yeast wake up)
• 1 tsp salt (I prefer sea salt for a cleaner taste)
• 1/2 cup chopped black olives (Kalamata adds a nice punch)
• 1/4 cup chopped sundried tomatoes (oil-packed for extra flavor)
• 2 tbsp fresh basil, chopped (garden-fresh makes a difference)

Instructions

1. In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add olive oil, flour, and salt to the yeast mixture. Stir until a dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.
5. Punch down dough and knead in olives, sundried tomatoes, and basil until evenly distributed.
6. Shape dough into a loaf and place on a baking sheet. Let rise for another 30 minutes.
7. Preheat oven to 375°F. Bake bread for 25-30 minutes until golden brown.
8. Tap the bottom of the loaf; it should sound hollow when done.

Now this bread boasts a chewy texture with bursts of savory flavors. Try it toasted with a drizzle of olive oil or as a base for bruschetta.

Olive Oil Drizzled Mediterranean Black Olive Bread

Kickstart your baking with this Olive Oil Drizzled Mediterranean Black Olive Bread, a rustic loaf that’s as flavorful as it is simple.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 tbsp sugar (just a pinch to balance the olives)
• 1 tsp salt (sea salt works wonders here)
• 1 packet active dry yeast (check the expiration date for best rise)
• 1 cup warm water (110°F, like a cozy bath)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 cup pitted black olives, chopped (I prefer Kalamata for their bold flavor)

Instructions

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
4. Fold in the chopped olives until evenly distributed.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Preheat your oven to 375°F. Punch down the dough and shape it into a round loaf on a baking sheet.
7. Bake for 25-30 minutes until the crust is golden and the loaf sounds hollow when tapped. Tip: For a crispier crust, spritz the oven with water before baking.
8. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Drizzle with more olive oil right before serving for extra richness.

Vividly aromatic and delightfully chewy, this bread pairs perfectly with a sharp cheese or a bowl of hearty soup. Try toasting slices for a crunchy texture contrast.

Mediterranean Black Olive Bread with Thyme and Sea Salt

Zesty flavors come alive in this Mediterranean-inspired bread. Perfect for pairing with dips or enjoying on its own.

Ingredients

• 3 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, just right to activate the yeast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp active dry yeast (check the expiration date to ensure it’s lively)
• 1 tsp sugar (helps the yeast wake up)
• 1 tsp sea salt (I prefer the crunch of coarse grains)
• 1/2 cup chopped black olives (pitted, unless you’re feeling adventurous)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is magical)

Instructions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top. Let sit for 5 minutes until frothy.
2. Stir in olive oil and sea salt. Tip: If the yeast doesn’t foam, it’s too old—start over.
3. Gradually add flour, mixing until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp towel. Let rise in a warm spot for 1 hour, or until doubled.
5. Punch down dough. Knead in olives and thyme until evenly distributed. Tip: Oil your hands to prevent sticking.
6. Shape into a round loaf. Place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake for 25-30 minutes until golden and sounds hollow when tapped. Tip: For a crisp crust, spritz water in the oven during the first 10 minutes.

Warm from the oven, this bread boasts a chewy interior with briny olive bursts and aromatic thyme. Try it toasted with a smear of goat cheese for a next-level snack.

Rustic Mediterranean Black Olive Bread with Herbs de Provence

Bold flavors and simple ingredients make this Rustic Mediterranean Black Olive Bread a standout. Perfect for those who love a hearty, herb-infused loaf with a touch of briny olives.

Ingredients

– 3 cups all-purpose flour (I like King Arthur for consistency) – 1 tbsp Herbs de Provence (the more, the merrier in my book) – 1/2 cup pitted black olives, roughly chopped (Kalamata olives add a nice depth) – 1 1/4 cups warm water (about 110°F, perfect for activating yeast) – 2 tsp active dry yeast (always check the expiration date) – 1 tsp salt (I prefer sea salt for its subtle crunch) – 2 tbsp extra virgin olive oil (my go-to for richness)

Instructions

1. In a large bowl, combine warm water and yeast. Let sit for 5 minutes until frothy. Tip: This ensures your yeast is active. 2. Add flour, Herbs de Provence, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. 3. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour. 4. Fold in chopped olives until evenly distributed. 5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size. 6. Preheat oven to 375°F. Shape the dough into a round loaf and place on a baking sheet. 7. Bake for 25-30 minutes until the crust is golden and the loaf sounds hollow when tapped. Tip: For a crispier crust, spritz water in the oven during the first 10 minutes of baking. 8. Let cool on a wire rack before slicing. Knead this bread pairs wonderfully with a drizzle of olive oil or a slice of sharp cheese. The olives and herbs create a flavorful, moist crumb that’s irresistible.

Mediterranean Black Olive Bread with Walnuts and Honey

Outstandingly flavorful and textured, this bread combines the earthy tones of walnuts with the sweet touch of honey and the boldness of black olives.

Ingredients

• 3 cups all-purpose flour (I always sift mine for extra fluffiness)
• 1 cup warm water (around 110°F, perfect for activating yeast)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup chopped walnuts (toasted lightly for enhanced flavor)
• 1/2 cup chopped black olives (Kalamata olives are my favorite here)
• 2 tbsp honey (local honey adds a lovely floral hint)

Instructions

1. In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
2. Add olive oil, flour, and salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and fold in walnuts and olives until evenly distributed.
6. Shape the dough into a loaf and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
7. Preheat oven to 375°F. Bake the bread for 25-30 minutes until golden brown and sounds hollow when tapped.
8. Let cool on a wire rack before slicing.

Notably, this bread boasts a chewy interior with a crisp crust, perfect for pairing with cheeses or dipping in olive oil. The walnuts add a satisfying crunch, while the honey subtly sweetens each bite.

Conclusion

You’ve just discovered a treasure trove of Mediterranean flavors with these 14 Delicious Black Olive Bread Recipes. Each one promises to bring a taste of the sunny Mediterranean right to your kitchen. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to enjoy. Happy baking!