Greek Olive and Onion Bread

Greek Olive and Onion Bread

Made  times
healthyfoodie 0

"This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 5 m servings 580 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 994 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat an oven to 450 degrees F (230 degrees C).
  7. Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.


  • Cook's Note
  • Fresh dill is used in this recipe but rosemary, parsley, mint or cilantro would be a delicious substitute.
  • Try substituting oil-packed sun-dried tomatoes for the onions.



This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitt...

outstanding with cheese and white wine dried tomatoes instead of onions perfect

bake at 350. Not 450. My bread was "done" in twenty minutes. I think next time I'll try 350 instead. Good flavor, wowweeee does it make a lot of bread. These are giant loaves! Next time I'll mak...

I halfed the recipe as the original recipe makes A LOT of bread. I also would decrease the oven temp as it took less than 40 minutes for my bread to cook at 450. Otherwise, great recipe - I've...

Nice recipe, went as per original recipe but I think next time I will try adding sun-dried tomatoes.

Great bread recipe, first time managed to have perfectly baked bread without raw inside!

From around the web