Meet the ultimate table centerpiece: Mediterranean Garlic and Olive Artisan Bread. Imagine tearing into a golden, rustic crust to reveal a soft, fragrant crumb studded with tangy Kalamata olives and mellow garlic—every slice is proof that simple, fresh ingredients can conjure flavors reminiscent of a European escape. Whether you serve it warm with a drizzle of olive oil or alongside your favorite Mediterranean meal, this loaf is a celebration of everything we love about homemade bread—easy, deeply flavorful, and absolutely irresistible.
Ingredients You’ll Need
What’s magical about this Mediterranean Garlic and Olive Artisan Bread is how a handful of everyday staples come together to create something extraordinary. Each ingredient adds its own unique touch, bringing texture, depth, and character to the loaf. Here’s what you’ll need and why every element matters:
- Bread flour: Provides the chewy texture and structure that gives artisan bread its classic heft and crumb.
- Salt: Essential for enhancing the bread’s flavor, it ensures every bite is savory and satisfying.
- Instant yeast: The driving force behind the rise, guaranteeing a light, airy loaf with minimal effort.
- Warm water: Helps activate the yeast and binds all the dry ingredients together for a workable dough.
- Pitted Kalamata olives, chopped: These briny, tangy gems melt into the dough for little pops of Mediterranean flavor throughout.
- Garlic, minced: Infuses the bread with a subtle, earthy sweetness that pairs beautifully with the olives.
- Fresh rosemary, chopped (optional): Offers an aromatic, woodsy note that makes the loaf even more irresistible—especially if you love a fragrant bread.
- Olive oil, for coating: Adds a touch of richness and helps crisp the crust to golden perfection.
How to Make Mediterranean Garlic and Olive Artisan Bread
Step 1: Mix the Dry Ingredients
Start by whisking together the bread flour, salt, and instant yeast in a large mixing bowl. This simple step ensures your salt and yeast are evenly dispersed, laying the groundwork for every slice of Mediterranean Garlic and Olive Artisan Bread to taste just right.
Step 2: Add Water and Form the Dough
Pour in the warm water and stir until a shaggy, sticky dough comes together. Don’t worry if it looks rustic at this stage; that’s exactly what you want for an artisan-style loaf. The warmth of the water brings the yeast to life and starts building that gorgeous crumb structure.
Step 3: Mix in Olives, Garlic, and Rosemary
Fold in the chopped Kalamata olives, minced garlic, and rosemary (if using). Gently mix until the add-ins are scattered evenly through the dough. The Mediterranean Garlic and Olive Artisan Bread is already perfuming your kitchen, promising savory flavors in every bite!
Step 4: Let the Dough Rise Overnight
Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours. Patience is key here. During this long, slow rise, the dough will double in size and develop incredible flavor and an airy, open crumb—artisanal bread magic happening right before your eyes.
Step 5: Shape the Loaf
Once the dough is bubbly and doubled, gently turn it onto a lightly floured surface and shape it into a round. Work quickly but gently to keep as many air pockets as possible for that signature chewy interior. Place the dough seam-side down on parchment paper and cover with a kitchen towel for a short, final rest.
Step 6: Preheat and Prepare to Bake
While the dough rests, slide your Dutch oven (with the lid on) into the oven and crank the heat to 450°F. Heating the Dutch oven ensures the bread gets that robust crust and enviable rise. After 30 to 45 minutes, your loaf will be ready to bake.
Step 7: Bake to Perfection
Carefully lift the dough (using the parchment paper) into the hot Dutch oven, cover, and bake for 30 minutes. Then remove the lid and bake another 10 to 15 minutes until the crust is deep golden and crackly. The aroma of Mediterranean Garlic and Olive Artisan Bread at this stage is almost impossible to resist. Let it cool on a wire rack before slicing for the perfect texture!
How to Serve Mediterranean Garlic and Olive Artisan Bread
Garnishes
A simple drizzle of grassy extra-virgin olive oil and a scatter of flaky sea salt over the warm loaf heightens the Mediterranean vibe. For a finishing touch, a sprinkle of fresh chopped rosemary or thyme will add color and fragrance that makes each slice shine.
Side Dishes
This bread loves company! Pair Mediterranean Garlic and Olive Artisan Bread with a classic Greek salad, a bowl of herby tomato soup, or antipasti platters with roasted vegetables and cheeses. It’s also fabulous served alongside grilled chicken, seafood, or even a rustic shakshuka.
Creative Ways to Present
For a showstopping appetizer, cut the bread into cubes and serve with a trio of dips—think whipped feta, roasted pepper hummus, and olive tapenade. Or, slice it thick and use as the base for Mediterranean-inspired bruschetta topped with cherry tomatoes, basil, and a hint of balsamic glaze.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, wrap your Mediterranean Garlic and Olive Artisan Bread in a clean kitchen towel or store in a paper bag at room temperature for up to two days. This keeps the crust crisp and the interior soft, ready for snacking or sandwiches.
Freezing
If you have extra, slice the cooled loaf and freeze portions in a zip-top bag. This not only preserves the freshness but also makes it easy to grab a slice or two and reheat with zero fuss. Frozen, it will keep well for up to 3 months.
Reheating
To restore that just-baked warmth, toast slices directly from the freezer or place the whole loaf in a 350°F oven for about 10 minutes. A sprinkle of water on the crust before reheating helps prevent it from drying out, reviving the bread beautifully.
FAQs
Can I substitute all-purpose flour for bread flour?
Yes, you can use all-purpose flour in place of bread flour, but the texture may be slightly less chewy and structured. Bread flour’s higher protein content is what gives Mediterranean Garlic and Olive Artisan Bread its classic, bouncy crumb.
Do I need a Dutch oven?
A Dutch oven is ideal for this recipe because it traps steam and helps create an irresistibly crisp crust. If you don’t have one, use another heavy, lidded oven-safe pot or a baking stone with an oven-safe bowl placed over the dough as a makeshift lid.
Can I use different olives?
Absolutely! While Kalamata olives bring a signature Mediterranean punch, you can experiment with green olives, Castelvetrano, or a mix—just use pitted varieties and chop them evenly for best results.
What if I forget to add the salt?
Salt is important for flavor and the dough’s texture, but if you forget it, the bread will still rise but risk tasting flat. In the future, try to remember this step—it really makes the Mediterranean Garlic and Olive Artisan Bread shine!
How do I know when the bread is fully baked?
The crust should be deeply golden brown and the loaf should sound hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach about 200°F for perfect doneness.
Final Thoughts
Once you’ve made Mediterranean Garlic and Olive Artisan Bread from scratch, you’ll find yourself searching for every excuse to whip up another loaf. It’s the kind of bread that turns a simple meal into a feast and brings people together around the table. So tie on your apron, savor the process, and don’t be surprised if this becomes your go-to signature recipe!
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Mediterranean Garlic and Olive Artisan Bread Recipe
- Total Time: 13-19 hours (includes overnight rise)
- Yield: 1 loaf (about 8 slices) 1x
- Diet: Vegetarian
Description
This Mediterranean Garlic and Olive Artisan Bread is a flavorful and aromatic loaf that requires minimal effort for a delicious result. With the briny tang of Kalamata olives, the pungent kick of garlic, and the subtle earthiness of rosemary, this bread is perfect for dipping in olive oil or enjoying on its own.
Ingredients
Dough:
- 3 1/4 cups bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 1/2 cups warm water
Add-Ins:
- 1/2 cup pitted Kalamata olives, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (optional)
- 1 tablespoon olive oil for coating
Instructions
- Mix the Dough: In a large mixing bowl, combine bread flour, salt, and instant yeast. Stir in warm water until a shaggy dough forms.
- Add Flavors: Add olives, garlic, and rosemary if using. Mix until evenly distributed.
- First Rise: Cover the bowl and let the dough rest at room temperature for 12-18 hours until doubled in size and bubbly.
- Shape and Second Rise: Turn out the dough, shape into a round loaf, and let it rest for 30-45 minutes.
- Preheat and Bake: Preheat oven to 450°F (230°C) with a Dutch oven inside. Bake the bread for 30 minutes covered, then uncover and bake for 10-15 minutes more until golden brown.
- Cool and Serve: Cool on a wire rack before slicing.
Notes
- For extra flavor, drizzle olive oil and sprinkle sea salt on top before baking.
- This bread is delicious with olive oil and balsamic vinegar for dipping.
- Prep Time: 15 minutes (plus resting time)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
