Appetizer / Side Dish / Baked Goods

Olive Bread

Olive Bread

Prep time

15 minutes

Cook time

30 minutes


10 servings

This recipe is a symphony of textures and tastes, where the salty and juicy olives intertwine with the hearty notes of freshly baked bread.

Whether toasted and indulging with a coating of creamy goat cheese or enjoying with EVOO & balsamic, this olive bread is a celebration of Mediterranean flavors and is bound to be a new favorite.

In this recipe

Greek Herb Kalamata Olives
Coriander and Pink Pepper Green Olives


  • 1½ cups milk, lukewarm
  • 1 envelope yeast
  • 1½ tsp. sea salt
  • 3 cups all-purpose flour
  • ¼-½ cup Kosterina extra virgin olive oil
  • 1/2 cup Kosterina Greek Herb Kalamata Olives, chopped
  • 1/2 cup Kosterina Coriander & Pink Pepper Green Olives, chopped
  • 1 TBSP. dried Greek oregano


  1. 1

    Pour the milk into a large glass bowl and stir in the yeast until it dissolves.  Set aside for 10 minutes.

  2. 2

    Mix the flour and the salt in a small bowl and slowly add it to the bowl with the milk and the yeast, stirring gently with a wooden spoon, until the flour is well incorporated. At this point, the dough will still be sticky – do not add more flour. Alternatively, you can use a stand mixer equipped with a dough hook. (That’s is what I usually do.)

  3. 3

    Cover the bowl with a towel, place it in a warm spot and let it rise for an hour.

  4. 4

    Preheat the oven to 375° F. Place a 12” cast iron skillet in the oven until it is very hot.

  5. 5

    Add the Kosterina extra virgin olive oil, the chopped olives and the oregano to the bread dough and mix well with a spatula, folding over the dough and scrapping the sides of the bowl, until well incorporated. 

  6. 6

    Carefully remove from heat the hot pan, line it with a piece of parchment paper and immediately add the dough, spreading and smoothing the top with a spatula.

  7. 7

    Transfer the pan to the oven and bake for about 30 minutes or until it is golden brown on the top and the bottom.

  8. 8

    Remove from the oven and let the bread cool a bit in the pan. Place on a wire rack to cool.