Mediterranean Olive Bread is loaded with everything Greek. Tomatoes, pepperconcinis, olives, feta, oregano and more. Super versatile, too!
Mediterranean Olive Bread should really be called The Best Bread That’s Loaded with Everything Remotely Meditterarnean bread. This is like Greek salad in a loaf of bread. Everything that’s the best Greek-fresh deliciousness in a bread. And depending on your menu, this can be made round to look kind of like focaccia and cut into wedges or baked in a traditional loaf pan and sliced like sandwich bread. Sandwich bread?!.. now there’s an idea!
I use whole-wheat flour because I like the texture but you can substitute all-purpose flour; make sure to see recipe notes for quantity changes. This recipe is super easy and super-loaded amazing. I had to make it a few times before I was happy with it and I received a LOT of feedback from my taste testers…I think they just kept wanting me to make more bread. Finally, just for you, here’s the recipe we’re all super happy with.
I’ve loaded the Mediterranean Olive Bread with sun-dried tomatoes, olives, pepperconcinis, and feta. Then for herbs and even more aromatics, how about some oregano, garlic, red onion and black pepper? Just before I pop it in the oven I top it with prosciutto or dry salami (more is more in this case). Then a little more black pepper and handful of capers. Wait, I’m not quite done… finally add some Parmessan cheese, shaved or shredded.
If you’re like me and not really keen on cured and processed meats, uncured deli meats can easily be found. In my area, this fabulous Creminelli brand is local (Salt Lake City) and their motto is “crafted with kindness”. Plus it tastes fabulous and fresh every time. I have to give thanks to my friend Louise, who is the cheese monger at the Sandy Smith’s, and a serious expert on all things delicious. She’s been there for me time and again for help with that extra “something” for more recipes than I can count, so when I told her I was looking for a good prosciutto or salami for this recipe, she had just the thing and introduced me to the Creminelli line of healthy deli meats. I’m a true fan.
I also added a few extra sun-dried tomatoes on the top along with the meat and other tasties… I seriously want to double the meat next time. As I mentioned, you can bake it like the above photo in a round pan or use a loaf pan, I’ve done both and love it either way. The round method gives an excellent presentation. As soon as you take the bread out of the oven, then drizzle a little extra-virgin olive oil over the top; and flavored oil is a bonus-I used basil olive oil from Mountain Town Olive Oil. Then (don’t skip this step) sprinkle the top with sliced fresh basil or arugula. If I haven’t totally blown your mind yet, how about this…
After the bread is completely cooled, slice it (horizontally, if making round bread) and use it on a muffuletta sandwich! Microphone drop – I’m out! 🙂
Mediterranean Olive Bread
- 2 cup all-purpose flour
- 4 teaspoons baking powder
- 1 Tablespoon sugar
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 3 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ cup feta, crumbled or chunk-chopped
- ¼ cup pepperconcinis, mild or hot
- ¼ cup red onion, finely diced
- ¼ cup black olives, pitted and chopped
- ¼ cup green olives, pitted and chopped
- 2 Tablespoons sun-dried tomatoes, packed in oil finely diced, plus more for top of bread
- 1 ½ teaspoons deli mustard,
- 1 Tablespoon melted butter
- 1 egg, slightly beaten
- 1 cup milk
- ¼-½ cup chopped prosciutto, or dried salami
- 2 Tablespoons or more shaved or grated Parmesan cheese for sprinkling on top.
- 1 Tablespoon capers, rinsed
- Extra-virgin olive oil for drizzling before serving
- Fresh basil to sprinkle before serving
- Preheat oven to 350F degrees. Grease and flour a 9-inch cake pan or regular loaf pan.
- In a medium bowl, whisk together 2 cups flour, 4 teaspoons baking powder, 1 Tablespoon sugar, ½ teaspoon oregano, ¼ teaspoon sea salt, and ¼ teaspoon black pepper (If you're using garlic powder, rather than fresh garlic, add ½ teaspoon here now). Set aside.
- In another bowl, add ½ cup feta, ¼ cup peperconcinis, ¼ cup onion, ¼ cup black olives, ¼ cup green olives, 2 Tablespoons tomatoes, 1 ½ teaspoons mustard, 1 Tablespoon butter, 3 minced garlic (if using fresh) 1 egg, and 1 cup milk. Give these ingredients a quick stir.
- Sprinkle the flour mixture over the wet ingredients and mix until incorporated.
- Pour into the prepared pan. Smooth batter to the sides and sprinkle with ¼-½ cup chopped prosciutto and extra tomatoes. Add 2 Tablespoons shaved or grated Parmesan cheese. Toss 1 Tablespoon capers on top and if desired, add additional black pepper.
Bake Pan Will Depend on the Pan Used:
- For 9-inch cake pan; bake 33-38 minutes, until toothpick comes out clean.
- Loaf pan; bake 40-45 minutes, or until toothpick comes out clean.
- Cool on rack, drizzle with extra-virgin olive oil, sprinkle with chopped or sliced fresh basil.
vivian m says
This was really good! Quite a few ingredients to make it but we enjoyed it.
katie w says
Sally, thanks so much for sharing this wonderful recipe. I have made it four times now and have shared it with friends. It seems to be their favorite of all the breads I bake. Everyone loves the tender inner bread. The last loaf I added 1 teaspoon garlic powder and 1/2 cup Parmesan cheese. SO Yummy!!!
liz o says
This was Awesome! Easy too. I am not a baker and it turned out great! Loved both kinds of olives in it too.
Sally Humeniuk says
Thanks, Liz. This is a great recipe for every kind of expertise level. I’m glad it worked out for you!
krista u says
Amazing bread! I added some roasted and chopped green chile. If you’re from New Mexico, it’s a must 🙂 Toast it up and lightly butter.
Sally Humeniuk says
Krista, I love this! Thanks for the tip!
sandra hill says
Yummy!! Best bread I have ever made! This was a huge hit at a superbowl party that I went to.
Kimberly Cowarrd says
Vegan here. Oh my!! Delicious!! I substituted the 1egg for; one tablespoon of ground (in the coffee grinder) flax seeds added that to three tablespoons of water, whisked until frothy. Next I used almond milk to replace the cup of milk, nixed the proiscutto and used vegan feta and vegan parmesan. A definite KEEPERRRR. Thank so MUCH.
Maggie Sorokin says
Absolutely delicious! This will become a staple in our home and at gatherings.
Sally Humeniuk says
Thanks Maggie! We love it as well and mix up the toppings frequently. I’m glad you liked it. 🙂
Siddharth Krish says
absolutely loved this. made it a few days back and being someone who has to have their fair share of bread, this hit just the right notes 🙂
Thank you Siddharth! This is one of my favorite homemade breads as well. Also, thank you for sharing my Cucumber Salad recipe on your site. I’ve shared it on my personal FB and will do so on GDM’s FB as well. 🙂
Kevin | Keviniscooking says
Talk about fully loaded, this is stellar! I especially love the capers and prosciutto. I can just imagine it warm, fresh from the oven Sally.
It is fab, Kevin! I actually tried to channel your creativity when making this for the third time- “How would Kevin take this over the top?” Hence, the capers, Parmesan and basil! Thanks for your support and inspiration, my friend.