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Mediterranean Garlic and Olive Artisan Bread

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  • Author: Molly Yeh
  • 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

Units Scale
  • 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

  1. In a large bowl, whisk together flour, salt, sugar, and instant yeast.
  2. Combine warm water with 2 Tbsp olive oil; pour into dry ingredients and mix until a sticky dough forms.
  3. Turn out onto a lightly floured surface and knead about 8–10 minutes until smooth and elastic.
  4. Cover the dough, let it rest for 10 minutes.
  5. Flatten dough gently, sprinkle garlic, parsley, rosemary, and olives evenly on top.
  6. Fold dough over filling, knead gently 2–3 times to incorporate flavors.
  7. Shape into a round boule, place on a parchment-lined baking sheet or in a proofing basket.
  8. Cover and let proof in a warm spot until doubled, about 1–1 ¼ hours.
  9. About 30 min before baking, preheat oven to 450 °F (230 °C), place a baking stone or heavy pan inside.
  10. Once dough has risen, slather the surface with olive oil, score with a sharp blade, and sprinkle coarse sea salt.
  11. 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.
  12. 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

Find it online: https://healthyhomeeats.com/mediterranean-garlic-and-olive-artisan-bread/