Greek Olive Bread

This recipe is of our good friend Vasilis Fountoulakis. He is a Cretan and he knows about good olive oil and olives.




  1. Prepare the yeast mix 12 hrs before you want to start the process for the bread (image 1).
  2. Cut the olives and remove the pit (image 2).
  3. In a large bowl mix the yeast mix, flours, yeast, hot water, work it slowly and leave it at room temperature for half hour (image 3).
  4. After half hour add the salt, olive oil and work it really well (image 4).
  5. Leave at room temperature for half hour, and then add the olives, herbs and work the mix really well (image 5).
  6. Leave the mix at room temperature for enough time, so that it triples its volume (around 2 to 3 hours). Every half hour fold it once (image 6).
  7. Split mix in half and put them in proofing (banneton) baskets, cover them with a towel and leave them at room temperature for one hour (image 7).
  8. Warm up the oven at 500oF, with cast iron dutch ovens in it for at least 20 minutes (image 8).
  9. Cover the inside of the dutch oven with all purpose flour and and the bread mix in (image 9).
  10. Bake at 450oF for 20 minutes with the lid on and 20 minutes without the lid (image 10).
  11. Best way to enjoy the bread is with olive oil (image 11).