Best 5 Greek Olive And Onion Bread Recipes

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Are you looking for a delicious and authentic Greek olive and onion bread recipe? Look no further! This classic Greek bread is made with simple ingredients and is perfect for any occasion. Whether you're serving it as an appetizer, a side dish, or a main course, this bread is sure to be a hit. With its crispy crust, soft and fluffy interior, and the perfect balance of salty olives and sweet onions, this bread is sure to become a favorite in your home. So gather your ingredients and let's get started!

Let's cook with our recipes!

OREGANO AND ONION BREAD



Oregano and Onion Bread image

Categories     Bread     Herb     Onion     Bake     Vegetarian     Vegan     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup chopped onion
1 1/2 cups warm water (105°F; to 115°F.)
1 envelope dry yeast
1 teaspoon sugar
4 1/2 cups (about) unbleached all purpose flour
2 1/2 teaspoons salt
1/4 cup chopped fresh oregano
1 egg, beaten with 1 tablespoon water

Steps:

  • Heat oil in heavy small skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Remove from heat. Cool.
  • Pour 1 1/2 cups warm water into small bowl. Stir in yeast and sugar. Let stand until foamy, about 10 minutes.
  • Mix 4 cups flour and salt in large bowl. Stir in onion and any oil remaining in skillet. Add yeast mixture and oregano and mix well. Knead briefly in bowl just until dough comes together. Turn out dough onto generously floured surface. Knead until dough is smooth and elastic, adding more flour by tablespoonfuls as necessary to keep dough from sticking, about 10 minutes.
  • Oil large bowl. Add dough to bowl, turning to coat. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Oil heavy large baking sheet. Punch down dough. Turn out onto floured work surface and knead briefly. Divide into 2 equal pieces. Shape each piece into smooth 6-inch round loaf. Place loaves on prepared baking sheet. Cover with kitchen towel. Let rise in warm draft-free area until double in volume, about 45 minutes.
  • Preheat oven to 450°F. Brush each loaf with some of beaten egg. Bake 10 minutes. Reduce oven temperature to 3509°F. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer loaves to racks and cool. (Can be prepared 1 day ahead. Wrap tightly in foil and store at room temperature.)

ONION & OLIVE BREAD



Onion & Olive Bread image

This a great rustic loaf that pares well with wine and cheese. Toss in some fruit and a good book.................................... Prep time includes rise time.

Provided by Diana Adcock

Categories     Yeast Breads

Time 4h

Yield 1 loaf

Number Of Ingredients 11

1 tablespoon dry active yeast
1/2 teaspoon sugar
1 cup water
4 1/2 cups unbleached flour
1 teaspoon salt
1/4 cup olive oil
1 cup pitted black olives, sliced (Kalmata if you can)
1 medium red onion, diced
1 -2 tablespoon cornmeal
1 teaspoon butter
1 cup shredded sharp cheddar cheese

Steps:

  • In a medium bowl combine the yeast, sugar and 1/4 cup warm water.
  • Let stand for 5 minutes.
  • In a large bowl combine the flour and salt.
  • Give it a quick mix and add the oil, olives, onions along with the remaining 3/4 cup water.
  • Mix until dough is evenly blended, around 3 minutes or so.
  • Turn out onto a lightly floured board and kneed for 10 minutes.
  • Place dough in a well oiled bowl, turn once and cover with plastic wrap or a clean towel and place in a warm spot until doubled, around 2 hours.
  • Sprinkle a pizza pan with the corn meal.
  • Punch down the bread dough, shape into a round shape, cover with a towel and let rise for 1 hour.
  • Preheat oven to 400 degrees.
  • Bake bread for 15 minutes at 400 degrees then reduce heat to 375 degrees.
  • Bake until bread sounds hollow when tapped on bottom and top is a golden brown color.
  • Brush with melted butter, top with shredded cheddar and bake for 5-7 minutes more.
  • Remove and let cool on a rack.

OLIVE-ONION CHEESE BREAD



Olive-Onion Cheese Bread image

This luscious cheese bread will have your guests reaching for more. The cheese, onions, and olives make this bread a delicious and flavorful appetizer. -Amy Voights, Brodhead, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 servings.

Number Of Ingredients 7

4 cups shredded part-skim mozzarella cheese
1 cup butter, softened
1 cup mayonnaise
8 green onions, thinly sliced
1 can (8 ounces) mushroom stems and pieces, drained and chopped
1 can (4-1/4 ounces) chopped ripe olives
1 loaf (1 pound) unsliced French bread

Steps:

  • In a large bowl, combine the first six ingredients. Cut bread in half lengthwise; place on an ungreased baking sheet. Spread with cheese mixture. , Bake at 350° for 15-20 minutes or until cheese is melted. Cut each half into eight slices.

Nutrition Facts : Calories 369 calories, Fat 28g fat (12g saturated fat), Cholesterol 51mg cholesterol, Sodium 590mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

  • Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

GREEK OLIVE BREAD



Greek Olive Bread image

Nuggets of feta cheese and olives stud this delicious loaf, perfect with grilled or barbecued lamb or chicken.

Provided by Olha7397

Categories     Yeast Breads

Time 1h5m

Yield 1 bread

Number Of Ingredients 9

3 -3 1/2 cups bread or 3 -3 1/2 cups unbleached all-purpose flour
1 (2 3/4 teaspoon) package active dry yeast or 1 (2 3/4 teaspoon) package fast rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 cup very warm water
1 cup coarsely chopped pitted oil-cured olives or 1 cup black olives
1/2 cup crumbled feta cheese
2 teaspoons extra virgin olive oil, for brushing

Steps:

  • In a large mixing bowl stir 3 cups of the flour, the yeast, sugar, and salt together.
  • Make a hole in the center of the dry ingredients and pour in the 2 tablespoons olive oil and the water.
  • Stir until all the dry ingredients are moistened.
  • Cover and let stand for 15 minutes.
  • Sprinkle a work surface with flour.
  • Scrape dough out onto the floured surface.
  • Dust the top of the dough with flour.
  • Knead until the dough is smooth and develops small bubbles just under the surface, about 5 minutes, adding more flour if the dough gets sticky.
  • Place in a clean, greased bowl, turning to grease all over.
  • Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
  • Punch down the dough and pat it into a ½ inch thick circle.
  • Sprinkle with the olives and cheese.
  • Knead the dough lightly to incorporate the ingredients, then shape into a ball.
  • Pat out to make a circle 8 inches in diameter.
  • Place on a greased baking sheet.
  • With a 3-inch round cutter, cut a circle in the center but leave the round of dough in place.
  • (You can bake the removed center alongside the bread; it will probably cook faster than the circular loaf.) Brush the dough with the 2 teaspoons of oil.
  • Cover and let rise until puffy, 30 to 45 minutes.
  • Preheat the oven to 375 F.
  • Bake for 25 minutes or until the crust is a rich golden brown and the loaf sounds hollow when tapped.
  • Cool the bread on a wire rack before slicing.
  • Makes 1 round loaf.
  • Beatrice Ojakangas Baking Book.

Tips:

  • Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your bread. Use good-quality olive oil, fresh onions, and flavorful olives.
  • Don't overwork the dough: Overworking the dough will make it tough. Mix the ingredients just until they come together, then knead the dough for a few minutes until it is smooth and elastic.
  • Let the dough rise in a warm place: This will help the dough to develop flavor and become light and airy. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  • Bake the bread at a high temperature: This will give the bread a crispy crust and a fluffy interior. Preheat your oven to 400 degrees Fahrenheit before baking the bread.
  • Let the bread cool before slicing: This will help to prevent the bread from crumbling. Let the bread cool for at least 15 minutes before slicing and serving.

Conclusion:

Greek olive and onion bread is a delicious and easy-to-make bread that is perfect for any occasion. It is flavorful, moist, and has a crispy crust. This bread is also a great way to use up leftover olives and onions. Whether you are serving it as an appetizer, a side dish, or a main course, Greek olive and onion bread is sure to be a hit.

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