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Greek Olive Bread

 Greek Olive Bread
The dough for this delicious bread is great to work with, making it easy to knead in the olives and feta cheese. The subtle flavor would complement any entree.—Tiffany Hartpence, Lander, Wyoming
16 ServingsPrep: 25 min. + rising Bake: 25 min. + cooling


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 6 tablespoons olive oil, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup crumbled feta cheese
  • 1/3 cup Greek olives


  • In a large bowl, dissolve yeast in warm water. Add the milk, 4
  • tablespoons oil, sugar, salt and 1-1/2 cups flour. Beat on medium
  • speed for 3 minutes. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Sprinkle with cheese and olives; fold and knead
  • lightly until combined. Shape into an 8-in. round loaf. Place on a
  • greased baking sheet. Brush with remaining oil. Cover and let rise
  • in warm place until doubled, about 40 minutes.
  • With a sharp knife, make four shallow slashes across top of loaf.

2 of 2

Greek Olive Bread (continued)

Directions (continued)

  • Bake at 375° for 25-30 minutes or until golden brown. Remove
  • from pan to wire rack to cool. Yield: 1 loaf (16 slices).
Nutritional Facts: 1 slice equals 178 calories, 7 g fat (1 g saturated fat), 3 mg cholesterol, 266 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein.