This Rustic Kalamata Olive Bread is an old-world favorite — hearty, aromatic, and deeply satisfying. With its crusty golden exterior, soft chewy crumb, and briny bites of olives tucked throughout, it’s the kind of bread you’d find cooling on a farmhouse table in the Mediterranean. The blend of rye, whole wheat, and bread flour gives it rich flavor and texture, while a splash of olive oil adds tenderness. Serve it warm with a drizzle of extra virgin olive oil, alongside soup or salad, or as part of a rustic cheese board. This is a true baker’s bread — simple, soulful, and timeless.
INGREDIENTS:
1 cup warm water 105º to 115º
1 tablespoon sugar
1 teaspoon flour, all-purpose
2 envelopes active dry yeast (about 4½ teaspoons)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 cup rye flour
1/2 cup whole-grain wheat flour
2 1/4 cups bread flour
3/4 cup Kalamata olives, drained, coarsely chopped
METHOD:
In a large mixing bowl, combine warm water, sugar, and 1 teaspoon flour. Sprinkle the yeast over the surface and stir gently to combine. Cover and let stand in a warm place until the mixture is foamy and spongy, about 15 minutes.
Whisk in the olive oil and salt. Add the rye flour, whole wheat flour, and most of the bread flour (reserve about ¼ cup). Mix on low speed (or stir by hand) until the dough begins to form a ball, about 3 minutes. Cover the bowl and let rest for 20 minutes to allow the flours to hydrate.
Knead using a stand mixer with a dough hook on medium speed (speed 4) for 10 minutes, or by hand for 12–15 minutes, until the dough is smooth and elastic. If sticky, add a little more bread flour — up to 2 ounces if needed. Lower the speed to 2 and knead for 4 minutes more.
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover and let rise in a warm, draft-free spot until doubled in size, about 45 minutes.
Turn the dough out onto a lightly floured surface and gently press it flat to deflate. Sprinkle the chopped olives evenly over the surface and fold the dough several times to incorporate. Do not overwork. Let rest for 10 minutes.
Preheat oven to 425°F.
Divide the dough into two equal pieces. Shape each into a loaf about 10 inches long and 2 inches wide. Place on a floured baking sheet. Cover lightly with a towel and let rise again until nearly doubled, about 30 minutes. With a sharp knife, cut several diagonal slashes across the tops, about 2 inches apart.
Bake for 25 minutes, rotating the sheet halfway through, until the loaves are golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack and cool completely before slicing — if you can wait that long.
SERVING SUGGESTIONS:
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Serve warm with olive oil and sea salt for dipping.
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Pair with cheese, salami, or roasted vegetables.
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Makes an excellent base for panini or bruschetta.
YIELD: Makes 2 loaves
