Estimated reading time: 5 minutes

Craving olive bread? Learn how to make your own kalamata olive bread at home with this affordable and flavorful recipe.

We love the taste of ACE Bakery Olive Bread and often purchase it on the reduced rack at the grocery store as it is pricey.  

I wanted to develop a comparable olive bread we could make in our home for a fraction of the price.

The cost of making my loaf of olive bread is $3.00-$3.50, which includes one jar of olives.

You can’t compare something, especially bread made with your hands, to store-bought.

We decided to use whole wheat flour derived from grinding the entire grain of wheat to make this olive bread recipe.

Although we’re tempted to try this recipe mixed with all-purpose flour, the nuttiness of this bread is perfect the way it is.

Ways To Enjoy Homemade Kalamata Olive Bread

This olive bread is a tasty, hearty bread that is good to dip in soups, make a sandwich, or toast and top with your favorite spread.

Or if you are like us, you love this bread with a Tomato Salad with Chick Peas, Fresh Basil, and Fennel.

We dip this bread to soak up all the juices of the salad.

I cautioned people who don’t like olives as we loaded this bread full of Kalamata olives.

What Are Kalamata Olives?

Kalamata olives are native to Greece and named after the city of Kalamata in Messenia, where they grow abundantly.

These purple, thick olives have a bold, tangy taste that brings out the flavor of our bread in each bite.

If you go with an olive that lacks flavor, you will be hard-pressed to taste the olive in your bread.

We chose the Kalamata, just like our favorite store-bought Bakery Olive Bread.

I hope you enjoy this recipe with your family and friends and, as always, come back to see what new recipes I make in the CBB Frugal Family Kitchen!

How To Make Whole Wheat Kalamata Olive Bread

Indulge in the rich flavors of homemade kalamata olive bread. Learn how to make a mouthwatering loaf that rivals the popular ACE Bakery Olive Bread.

Ingredients

• 1 packet of Active Dry yeast or 1 tbsp
• 1 tsp of white granulated sugar
• 1 1/4 cups of warm 2% milk
• 1 cup of warm water
• 1/3 cup extra virgin olive oil
• 2 cups whole wheat flour
• 3 1/2 cups of whole wheat flour (SURPLUS)
• 1 1/2 tsp of salt
• 2 cups of Kalamata Olives, pitted, halved
• 3 tbsp of minced fresh oregano

Instructions

• Mix the dry yeast packet in a small bowl with the warm milk, sugar, and warm water.
• Mix it until the yeast is fully dissolved.
• Add 2 cups of sifted whole wheat flour, mix gently until combined, cover, and let it stand in a warm area for about 30-40 minutes until it has doubled in size.
• After it has doubled in size, stir in the oil, punch it down, then add the 3 1/2 cups of sifted whole wheat flour (SURPLUS) and the salt.
• Turn the dough onto a floured surface and knead for about 15 minutes or until the dough is smooth and elastic in texture.
• Grease a large bowl and pour the dough inside, cover it, and let it stand in a warm area for about 1-1 1/2 hours or until it has again doubled.
• Now, add the fresh oregano and then the olives and mix them with your hands.
• Remove the dough from the bowl onto a floured surface and knead it until smooth.
• Roll the dough into a circle or oval shape, flip it in half, then put on a greased baking sheet (large one). I used a round baking stone that I lightly oiled.
• Cover the dough with a damp cloth and sit it in a warm area for about 1 hour or until it has increased by at least half the size.
• Dust the top with flour, then Bake for 45 minutes in a hot oven at 350 degrees. If you don’t fold the dough in half, slash the top with a knife to expand in the oven.

Continue to Content

Yield: 1 loaf

Whole Wheat Kalamata Olive Bread Recipe

Prep Time: 2 hours 3 seconds

Cook Time: 45 minutes

Total Time: 2 hours 45 minutes 3 seconds

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Ingredients

• 1 packet of Active Dry yeast or 1 tbsp
• 1 tsp of white granulated sugar
• 1 1/4 cups of warm 2% milk
• 1 cup of warm water
• 1/3 cup extra virgin olive oil
• 2 cups whole wheat flour
• 3 1/2 cups of whole wheat flour (SURPLUS)
• 1 1/2 tsp of salt
• 2 cups of Kalamata Olives, pitted, halved
• 3 tbsp of minced fresh oregano

Instructions

1. Mix the dry yeast packet in a small bowl with the warm milk, sugar, and warm water.
2. Mix it until the yeast is fully dissolved.
3. Add 2 cups of sifted whole wheat flour, mix gently until combined, cover, and let it stand in a warm area for about 30-40 minutes until it has doubled in size.
4. After it has doubled in size, stir in the oil, punch it down, then add the 3 1/2 cups of sifted whole wheat flour (SURPLUS) and the salt.
5. Turn the dough onto a floured surface and knead for about 15 minutes or until the dough is smooth and elastic in texture.
6. Grease a large bowl and pour the dough inside, cover it, and let it stand in a warm area for about 1-1 1/2 hours or until it has again doubled.
7. Now, add the fresh oregano and then the olives and mix them with your hands.
8. Remove the dough from the bowl onto a floured surface and knead it until smooth.
9. Roll the dough into a circle or oval shape, flip it in half, then put on a greased baking sheet (large one). I used a round baking stone that I lightly oiled.
10. Cover the dough with a damp cloth and sit it in a warm area for about 1 hour or until it has increased by at least half the size.
11. Dust the top with flour, then Bake for 45 minutes in a hot oven at 350 degrees. If you don’t fold the dough in half, slash the top with a knife to expand in the oven.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

How Can You Tell When Your Bread Is Done?

Take it out of the oven, and be careful; it will be hot.

Turn it over onto a cloth or towel and tap on the bottom.

If it sounds like it’s hollow then the bread is done, if not put it back in the oven.

Allow bread to cool before cutting, and enjoy your fresh bread!

Store in a bag on the counter or in a bread box for up to a week. Freeze for up to 6 months.

Thanks for reading,

Mr. CBB

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