Kalamata Olive and Garlic Bread Recipe

Reviews More Reviews

Most Helpful Positive Review

Jun 05, 2003

Delicious and one I will make again! I thought the dough seemed too wet when I kneaded in the olives and garlic, but the bread is big, moist and excellent, so I wouldn't change the amount of flour. PS I DID leave in an olive pit by accident and my husband nearly broke a tooth! Be careful.

—CAVIPO

See full review »

Most Helpful Critical Review

Aug 15, 2004

Given the glowing reviews, I was disappointed. This is a flat-tasting, substanceless bread, essentially a loaf of wonder bread with diced garlic and olive in it. I was able to improve it a bit by drizzling olive oil on top and coating the loaf with fresh rosemary, but I still won't make it again. The bread with cloves of garlic that my grocery (Albertson's) deli makes is far heartier and tastier.

—EGGRE

See full review »

30 Ratings

See other versions of this recipe!

Jun 09, 2003

I was rather skeptical while making this bread. It was extremely easy, but when I began kneading the dough, the entire filling burst through and all over my counter. I just managed the get the dough into a ball, pressed some of the filling onto the surface of the dough, and decided to try baking it anyways. It was wonderful! My husband, myself and our two young children polished off most of the loaf at dinner, and finished the rest for breakfast the next morning. Next time I make it (which will be soon), I'll just knead it altogether, and not worry about keeping the filling in the middle. Do try this delicious bread. We ate it with souvlaki and a Greek salad.

—KarenTheMiltch

See full review »

May 24, 2005

I made this bread yesterday. Followed the recipe to a T. I measured the flour with my scale weighing 1 pound = 4 c of flour. This is one of the easiest recipes for bread that I've ever used. Wonderful results. Will make again. Thanks for posting this recipe.

—LINJO

See full review »

Feb 15, 2011

Very tasty! I used a more traditional method for rising instead of heating anything, and I made the whole recipe by hand. I did use Black and Green Olives because I didn't have Kalamata...although I do love Kalamta!! I let it rise for a full hour on the second rise after shaping. The end result was soft and moist...packed with flavor! I'll try the addition of some olive brine in place of some water next time and maybe a little rosemary. I also only used 1 tsp of salt in the dough because I was using such salty olives! Wonderful recipe-thanks.

—Kathleen

See full review »

Jan 10, 2008

Found this recipe while looking for a roasted garlic bread recipe. It was really good! The method described really sped up the proofing process. I used my Kitchen Aid mixer instead of a food processor. Here's the ingredient changes I used: only 2 cloves of garlic as what I had was getting a little dry and thus more pungent and a Tbl of dried rosemary, crushed.

—Wannabe Gardener

See full review »

Dec 06, 2010

This makes a very satisfying, dense yet tender loaf. I followed the recipe exactly, and it's an easy bread to make in an afternoon. I like the use of the Kalamata olives, but the garlic tasted a little "raw". Next time I will try sauteing the garlic in a little of the olive oil before putting it in the bread.

—Bibi

See full review »

Apr 14, 2009

this bread is sooo sooo good!! the whole house smells wonderful after i baked this!! i also roasted the garlic before i put it in the bread, and io sprikled some oregeno on top. i just mixed it all in bowl. and then baked it in the bowl so it would be perfectly round. it turned out great!

—SuperUberGoober :)

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Olive Oil Bread

Garlic Bread

Yellow Fever Bread

Garlic and Herb Bread

Simple White Bread

Homemade Focaccia Bread

Olive Bread

Rich White Bread

Versatile Bread

Granny's White Bread

ADVERTISE WITH US

Nutrition

Calories
200 kcal
10%

Carbohydrates
34.6 g
11%

Cholesterol
0 mg
0%

Fat
4.5 g
7%

Fiber
1.6 g
6%

Protein
4.9 g
10%

Sodium
643 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kalamata Olive and Garlic Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 200
** Calories from Fat: 40

% Daily Value *
** Total Fat 4.5g 7 %
** Saturated Fat 0.6g 3 %
** Cholesterol 0mg 0 %
** Sodium 643mg 26 %
** Potassium 71mg 2 %
** Total Carbohydrates 34.6g 11 %
** Dietary Fiber 1.6g 6 %
** Protein 4.9g 10 %
** Sugars 1.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 24 %
** Thiamin 36 %
** Niacin 30 %
** Vitamin B6 3 %
** Magnesium 4 %
** Folate 56 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.