This delicious Greek Kalamata Olive Bread Recipe is to die for!
The olives blend lovely with the dough to create a wonderful flavor.
Impress your guests with this delicious crusty olive bread.

100 g water
150 g bread flour
1 pinch of yeast

Final Dough
325 g water
15 g olive oil
5 g salt
2 g yeast
350 g bread flour
150 g Kalamata olives, drained and sliced

Directions

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the starter has lots of bubbles and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the starter. Mix gently to loosen the up. Add the, olive oil, flour, yeast and salt.

Mix it up with a dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough.
Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.