Why You’ll Love This Recipe
Mediterranean Garlic and Olive Artisan Bread is a rustic, crusty loaf infused with the bold flavors of garlic and briny olives. With a chewy interior and golden-brown crust, this bread is perfect for pairing with soups, dipping in olive oil, or enjoying on its own. The no-knead method makes it surprisingly easy to prepare, making artisan baking accessible to anyone.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
bread flouractive dry yeastwarm watersaltchopped garlicchopped Kalamata or green olivesolive oildried oregano (optional)
directions
In a large bowl, combine bread flour, yeast, and salt.
Stir in warm water until a shaggy dough forms.
Fold in the chopped garlic, olives, and dried oregano if using.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, until doubled and bubbly.
Preheat your oven to 450°F (230°C) and place a Dutch oven inside to heat.
Turn the dough onto a floured surface and shape into a ball.
Place the dough on parchment paper and let it rest for 30 minutes while the oven finishes heating.
Carefully place the dough with the parchment into the preheated Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
Cool on a wire rack before slicing.
Servings and timing
This recipe yields 1 large loaf.Preparation time: 10 minutes (plus 12–18 hours rising)Baking time: 40–45 minutesCooling time: 30 minutesTotal time: about 13–19 hours
Variations
Add sun-dried tomatoes or feta for extra Mediterranean flair.
Use roasted garlic for a sweeter, milder garlic flavor.
Mix in fresh herbs like rosemary or thyme for aromatic notes.
Try a blend of black and green olives for a complex taste.
storage/reheating
Store the bread wrapped in a kitchen towel or in a bread box at room temperature for up to 3 days.For longer storage, slice and freeze in an airtight bag for up to 2 months.Reheat in a 350°F (175°C) oven for 10 minutes to refresh the crust.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour provides a chewier texture and better rise.
Do I need a Dutch oven?
A Dutch oven helps create steam for a crisp crust, but a covered baking dish can also work.
Can I reduce the rising time?
A shorter rise with warm water (around 6–8 hours) is possible but may yield less flavor development.
Why did my bread not rise well?
Ensure your yeast is fresh and the room temperature is warm enough for rising.
Can I use jarred minced garlic?
Yes, but fresh garlic will provide a stronger, fresher flavor.
What olives work best?
Kalamata and green olives are ideal; avoid overly briny or stuffed olives.
Can I make it spicier?
Add a pinch of red pepper flakes for a subtle kick.
How do I get a crunchier crust?
Let the loaf cool completely and reheat briefly before serving.
Can I add cheese?
Yes, grated Parmesan or crumbled feta can be mixed into the dough.
Is this bread vegan?
Yes, it contains no animal products if using plain olives and avoiding cheese additions.
Conclusion
Mediterranean Garlic and Olive Artisan Bread delivers bold flavors in a crusty, chewy loaf that’s easy to make and even easier to enjoy. Whether you’re a seasoned baker or a first-timer, this rustic bread brings a taste of the Mediterranean right to your kitchen.
Print
Mediterranean Garlic and Olive Artisan Bread
- Prep Time: 20 minutes
- Cook Time: 35–38 minutes
- Total Time: 1 hour 55 minutes (includes rising time)
- Yield: 1 large artisan loaf (about 8 slices) 1x
- Category: Bread
- Method: Yeast baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A flavorful artisan bread infused with Mediterranean staples—garlic, olive oil, and herbs—resulting in a crisp crust, tender crumb, and aromatic bite perfect for dipping or pairing with spreads.
Ingredients
- 3 1/2 cups (420 g) all‑purpose flour
- 1 tsp salt
- 1 tsp sugar
- 2 1/4 tsp (1 packet) instant yeast
- 1 cup (240 ml) warm water (105-115 °F/40-46 °C)
- 2 Tbsp olive oil, plus extra for brushing
- 4 cloves garlic, minced
- 2 Tbsp chopped fresh parsley (or 1 Tbsp dried)
- 2 Tbsp chopped fresh rosemary (or 1 Tbsp dried)
- 1/4 cup (40 g) pitted Kalamata olives, chopped
- Coarse sea salt, for topping
Instructions
- In a large bowl, whisk together flour, salt, sugar, and instant yeast.
- Combine warm water with 2 Tbsp olive oil; pour into dry ingredients and mix until a sticky dough forms.
- Turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic.
- Cover the dough, let it rest for 10 minutes.
- Flatten dough gently, sprinkle garlic, parsley, rosemary, and olives evenly on top.
- Fold dough over filling, knead gently 2–3 times to incorporate flavors.
- Shape into a round boule, place on a parchment-lined baking sheet or in a proofing basket.
- Cover and let proof in a warm spot until doubled, about 1–1 ¼ hours.
- About 30 min before baking, preheat oven to 450 °F (230 °C), place a baking stone or heavy pan inside.
- Once dough has risen, slather the surface with olive oil, score with a sharp blade, and sprinkle coarse sea salt.
- Transfer loaf (on parchment) onto preheated stone or pan; bake 20 min, then reduce heat to 425 °F (220 °C) and bake another 15–18 min until deep golden and crusty.
- Remove from oven, brush with a little more olive oil, and cool on a rack before slicing.
Notes
- For a tangier flavor, substitute ¼ cup of the flour with whole wheat flour.
- Letting the dough rest after initial knead helps with easier incorporation of the garlic‑olive mix.
- Store leftover bread wrapped in a cloth at room temperature for up to 2 days, or freeze slices for longer storage.
- Try adding sun‑dried tomatoes or crumbled feta for extra Mediterranean flair.
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
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