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
- 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
- 3 cloves garlic minced (or 1/2 teaspoon garlic powder)
- 1 egg slightly beaten
- 1 cup milk
- ¼ cup to 1/2 cup chopped prosciutto or dried salami
- 1 tablespoon capers rinsed
- 2 tablespoons or more shaved or grated Parmesan cheese for sprinkling on top.
- 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 the flour, baking powder, sugar and oregano, sea salt, and black pepper (If you're using garlic powder, rather than fresh garlic, add it here now). Set aside.
- In another bowl, add the feta, peperconcinis, onion, olives, tomatoes, mustard, butter, garlic (if using fresh) egg, and 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 chopped prosciutto and extra tomatoes. Add shaved or grated Parmessan cheese. Toss the capers on top and if desired, add additional black pepper.
- Bake times 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.