If you’re looking for an easy olive bread recipe that delivers a delicious bread that goes perfectly with any meal (or is a great for snacking), this is it!
It also freezes beautifully, so make extra so you’ll always have great homemade bread on hand!
I baked these mini olive breads in silicone muffin molds. Don’t worry if you don’t have mini pans because you can make one regular sized loaf in a 9 inch by 5 inch pan. It’s just that mini is so much cuter, right?
Ingredients you will need to make these mini olive breads:
First, you will need some Greek green olives. I always keep a jar of these, which worked perfectly for this bread.
Next, you will need some flour, yeast and yoghurt for the dough, onions and fresh herbs (any or all of oregano leaves, basil, mint, rosemary, fennel fronds or savory) to add in the dough.
How I made them:
Step 1:
Make the starter to check if the yeast is active. You can use fresh or dried yeast. From the 1 kilo package I used 50 grams in the starter.
Put the yeast, sugar, flour and water in a bowl, mix, cover and wait until it bubbles.
Step 2:
Attach the hook to your stand mixer. Add the remaining flour in the mixer bowl, add the olive oil, salt and yoghurt and mix to combine.
Add the starter and mix on low speed.
Add the lukewarm water gradually and mix until the dough is ready.
At this stage, the dough should not be sticky on the hands. (If it is add more flour).
Remove the hook, cover with a napkin and set aside until the dough rises.
Stage 3:
While the dough is rising, chop the olives and herbs.
I added basil, mint, fennel fronds, savory and rosemary.
Stage 4:
Put the hook back on the mixer; add the olives, herbs and spices and mix to combine.
Divide the dough in three equal parts. Each part makes 12 mini breads. The remaining can be freezed.
Oil 12 silicone muffin cases with olive oil and add a heaped tablespoon of dough. Set aside to rise.
Brush them with olive oil on top.
Step 5:
Preheat the oven to 180o C (or 160o C if using a convection oven) and bake for about 20 minutes or until golden on top.
As this made a huge amount, I divided the dough in three equal parts. I wrapped two of them in cling film and stored them in the freezer.
Each time I needed more I just thawed the dough and followed the same procedure.
In one batch I also added some feta inside the dough just before baking them.
In each bread I added a 2 x 2 cm piece of feta and then wrapped the dough around it.
When baked, the feta melts and they become irresistible!
These mini bread disappeared in no time. We ate them as a snack or served them with lunch (black-eyed peas salad with quinoa), instead of bread.
Mini Olives Breads with Greek Yoghurt Dough
These mini olive breads are made with Greek yoghurt in the dough and green olives with lots of herbs are added to the dough, which makes them delicious and very aromatic. They can be eaten alone as a snack or they can accompany a meal instead of bread.
Ingredients
Starter:
- 50 grams all-purpose flour
- 25 grams fresh yeast
- ¼ cup tepid water
- 1 tsp sugar
For the dough:
- 70 grams olive oil
- 950 grams bread or all-purpose flour
- 12 grams coarse gourmet sea salt with rosemary
- 200 grams Greek yoghurt
- All the starter
- 250 grams water (1 yoghurt container)
Filling l ingredients:
- 442 grams olives with pits or 356 grams after being pitted
- ½ medium onion, finely chopped
- 1/4 tsp black pepper
- ½ cup fresh herbs, such as basil, mint, rosemary, fennel fronds and savory
- 1 tsp dried oregano (optional)
- Olive oil to brush on top
- Feta (optional) 2 x 2 cm piece, in each bread
- Sesame seeds (optional)
Instructions
- Put the yeast, sugar, flour and water in a bowl, mix, cover and wait until it bubbles.
- Attach the hook to your stand mixer Add the remaining flour in the mixer bowl, add the olive oil, salt and yoghurt and mix to combine.
- Add the starter and mix on low speed.
- Add the lukewarm water gradually and mix until the dough is ready. (At
this stage, the dough should not be sticky on the hands (If it is add more flour). - Remove the hook, cover with a napkin and set aside until the dough rises.
- While the dough is rising, chop the olives and herbs.
- Put the hook back on the mixer; add the olives, herbs and spices and mix to combine.
- Divide the dough in three equal parts Each part makes 12 mini breads The
remaining can be freezed. - Oil 12 silicone muffin cases with olive oil and add a heaped tablespoon of dough. Set aside to rise.
- Brush them with olive oil on top.
- Preheat the oven to 180o C (or 160o C if using a convection oven) and bake for about 20 minutes.
- Serve them instead of bread or eat them as a snack!
Notes
The dough is enough for 36 mini breads. If you do not want to use it all, you can wrap the remaining in cling film and freeze.
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 153Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 213mgCarbohydrates 25gFiber 2gSugar 1gProtein 4g
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These mini olive breads are made with Greek yoghurt in the dough and green olives and lots of herbs are added to the dough, which makes them delicious and very aromatic. They can be eaten alone as a snack or they can accompany a meal instead of bread.
Kopiaste and Kali Orexi!
