Bread Machine Kalamata Olive Bread Recipe

Photo: Uncut Recipes

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Ah, the Mediterranean! Its shimmering waters, sun-soaked lands, and culinary treasures that effortlessly merge the simple with the profound. Speaking of treasures, let's dive into the very heart of this region's charm: Kalamata Olives. Deeply rooted in the sun-drenched terrains of Greece, these olives carry with them not just a burst of flavor, but a tale of ancient tradition. When baked into bread, they introduce an unexpected twist, turning an ordinary loaf into an edible ode to a land of blue and white.

Our Kalamata Olive Bread is a harmony of earthy flavors and tantalizing aromas. Picture this: A loaf emerging hot from the oven, its golden crust hiding pockets of briny olives, with just a hint of basil whispering stories of age-old Mediterranean gardens. The addition of olive brine and olive oil to the dough deepens its character, ensuring every bite is an adventure.

Now, you don't need to stroll through a Grecian market or sail the Aegean Sea to experience this delight. With this recipe, your kitchen can echo the warm, breezy vibes of the Mediterranean. So, let’s set sail on a culinary journey and elevate the everyday bread ritual with a touch of Grecian magic!

JUMP TO:

INGREDIENTS:

Kalamata Olives: Hailing from Kalamata in Greece, these olives are renowned for their almond shape, purple hue, and meaty texture. Always opt for olives stored in brine, as they retain more moisture and flavor. When selecting, look for a rich color, firm flesh, and a smooth surface. Be wary of excessively shriveled olives or those that feel too soft, as they might be past their prime. If Kalamata olives aren't available, Castelvetrano or Gaeta olives can be an acceptable substitute.

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Olive Brine: often overlooked, Olive Brine is the saline solution in which olives are preserved. It's rich with the olives' essence and carries a depth of flavor — a mix of saltiness, the tang of fermentation, and the characteristic taste of the olives. For this Bread Machine Kalamata Olive Bread recipe, the brine serves multiple functions:

- Flavor Enhancer: The brine not only adds saltiness but also introduces a unique depth of flavor, which makes the bread stand out from regular bread recipes. It complements the robust flavors of the Kalamata olives embedded in the bread.

- Moisture Agent: Brine contributes to the overall moisture of the bread, ensuring that the interior is soft and tender. It's a clever way of incorporating both flavor and hydration into the bread dough.

- Natural Preservative: The salt in the brine acts as a preservative, which can help extend the bread's shelf life slightly, reducing the speed at which the bread goes stale.

MAIN STEPS:

Olives' Brine and Water Mix: The Olive Brine provides the bread with a distinctive taste. However, merging it with warm water can be tricky. Always ensure that the combination of the brine and water remains lukewarm. If it's too hot, you run the risk of killing the active yeast, which will prevent the bread from rising.

Olives' Chop: While you might be tempted to leave chunks of olives for a burst of flavor, ensuring a more uniform, fine chop of the olives will distribute the taste evenly throughout the bread. Larger pieces might also affect the bread's texture, causing inconsistent cooking and potential gaps.

Adding Olives: Pay close attention to your bread machine's signal when it's time to incorporate the olives. Adding them too early can result in them getting crushed or causing uneven distribution in the dough. Too late, and they might not mix into the dough adequately.

SERVED WITH:

Starter: Tapenade (France): A thick paste made from olives, capers, anchovies, and olive oil. Often served as a spread, it further amplifies the rich olive flavor when paired with Kalamata Olive Bread.

Soup: Gazpacho (Spain): A cold soup made from tomatoes, peppers, onions, cucumbers, and garlic. The tanginess and freshness of gazpacho pair delightfully with the savory olive bread, making it an ideal summer pairing.

Main Course: Ratatouille (France): A slow-cooked vegetable stew made from eggplant, zucchini, peppers, and tomatoes. The rustic and earthy flavors of ratatouille beautifully complement the saltiness of the olive bread.

Side Dish: Greek Salad (Greece): Made with tomatoes, cucumbers, feta cheese, olives, and red onions, this salad's freshness is a perfect balance to the dense olive bread.

Second Course: Osso Buco (Italy): Slow-cooked veal shanks with white wine, broth, onions, tomatoes, and garlic. The rich sauce of Osso Buco, when soaked up by the olive bread, creates a delightful culinary experience.

Salad: Caprese Salad (Italy): Fresh slices of mozzarella cheese, tomatoes, and basil, seasoned with olive oil and salt. The simplicity and freshness of a Caprese salad is a nice counterbalance to the savory notes of the olive bread.

Drink: Sangiovese Wine (Italy): A red wine known for its medium to full-bodied flavor with earthy and rustic notes. Its acidity and tannins pair beautifully with the saltiness of Kalamata Olive Bread, enhancing the overall dining experience.

ALTERNATIVES:

Starter: Olive and Herb Focaccia (Italy): An olive-oil rich flatbread traditionally topped with herbs. Incorporating Kalamata olives into the dough brings a depth of flavor, making it a perfect appetizer or side to many meals.

Bread: Mediterranean Olive and Sundried Tomato Loaf (Greece): A hearty bread filled with chopped Kalamata olives and bits of sundried tomatoes. This loaf offers a delightful balance between the tanginess of the tomatoes and the briny richness of the olives.

Main Course: Olive-Stuffed Chicken Breast (France): A succulent chicken breast stuffed with a mixture of Kalamata olives, garlic, and herbs, then roasted to perfection. The olives provide a burst of flavor, complementing the juiciness of the chicken.

Side Dish: Olive and Herb Couscous (Morocco): Fluffy couscous seasoned with chopped Kalamata olives, fresh herbs, and a splash of olive oil. This simple yet flavorful dish is an excellent accompaniment to grilled meats or stews.

Appetizer: Olive Tapenade Tartlets (Spain): Mini pastry shells filled with a robust mixture of Kalamata olives, capers, and anchovies. These bite-sized delights are ideal for parties or gatherings.

Salad: Mediterranean Pasta Salad (Italy): Al dente pasta mixed with Kalamata olives, cherry tomatoes, feta cheese, and a zesty vinaigrette. This cold salad is both refreshing and satisfying, perfect for picnics or summer gatherings.

Dessert: Olive Oil and Rosemary Cake (Portugal): A moist cake made with olive oil, infused with rosemary, and garnished with thinly sliced Kalamata olives. It might sound unconventional, but the pairing of savory and sweet creates an extraordinary flavor profile.

HISTORY:

Kalamata olive bread, often referred to as "Greek Olive Bread" or "Eliopsomo," has deep roots in the Hellenic peninsula. Kalamata, a region in the southern Peloponnese of Greece, is famed for its dark, almond-shaped olives, which have been cultivated in the area for millennia. These olives, rich in flavor, have traditionally been integrated into various dishes, including bread.

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In ancient Greece, bread was a primary food source and was deeply ingrained in societal rituals and traditions. The Greeks had a plethora of bread types, many flavored with ingredients like cheese, herbs, and of course, olives. Olives being native to the Mediterranean region, and a staple in the Grecian diet, their amalgamation into bread was a natural culinary progression.

TIPS:

Including More Flavors: You can add other ingredients such as sun-dried tomatoes, roasted garlic, or feta cheese cubes for additional flavor. Fresh rosemary or oregano can also be incorporated into the dough for an added herby flavor.

Proofing: While bread machines do a great job, for a truly artisanal touch, consider letting the dough go through its first rise outside the machine. Then, punch it down, shape it, and allow a second rise before baking. This technique can give your bread a more nuanced crumb structure.

Crust Consideration: For an extra crunchy crust, consider baking the bread in the oven, especially if you have a pizza stone. A very hot stone helps in achieving that artisanal, crispy crust.

Olive Integration: This technique infuses the olive flavor more deeply into the bread, ensuring a burst of flavor in every bite.
Method: Instead of just adding whole chopped olives, puree a portion of them with olive oil to create an olive paste.

Ingredients:

Conversions and Servings: Cups (1 Loaf • About 1lb / 450g) Cups (1 Loaf • About 1.5lb / 680g) Cups (1 Loaf • About 2lb / 905g) Cups (1 Loaf • About 2.5lb / 1130g) Cups (1 Loaf • About 3lb / 1360g) Cups (1 Loaf • About 3.5lb / 1580g) Cups (1 Loaf • About 4lb / 1810g) Imperial (1 Loaf • About 1lb) Imperial (1 Loaf • About 1.5lb) Imperial (1 Loaf • About 2lb) Imperial (1 Loaf • About 2.5lb) Imperial (1 Loaf • About 3lb) Imperial (1 Loaf • About 3.5lb) Imperial (1 Loaf • About 4lb) Metric (1 Loaf • About 450g) Metric (1 Loaf • About 680g) Metric (1 Loaf • About 905g) Metric (1 Loaf • About 1130g) Metric (1 Loaf • About 1360g) Metric (1 Loaf • About 1580g) Metric (1 Loaf • About 1810g)

Directions:

01 - Begin by assembling all the ingredients you'll need for the recipe. This way, not only you can check whether you have everything ready at home, but you'll also have everything within arm's reach.

02 - Finely chop your Kalamata Olives and set aside for now.

03 - Combine Olive Brine and Warm Water in a cup and mix as best as you can.


Loading the Bread Machine:

04 - Carefully add all your ingredients (but the Olives) into the bread machine. It's essential to follow the order your bread machine's manual suggests. Once everything is in, select either the basic or wheat setting on your machine.

05 - Wait for the bread machine's signal. There will be a beep suggesting you the right moment to add the Olives.


Post-Baking Care:

06 - As soon as your Kalamata Olive Bread finishes baking, gently take it out and give it some time to cool down, but not completely.


Serving Your Bread:

07 - When the bread is still slightly warm, use a bread knife to cut into slices. Relish the soft, flavorful Olive Bread you've created!

Photo: Uncut Recipes

Notes:

Storing: Store the Kalamata Olive Bread in an airtight container or plastic bag to keep it fresh for up to 3-4 days.

Freezing: For longer shelf life, consider freezing it. Slice the bread beforehand if you'd like, and freeze in individual portions for easy access. Properly stored, the frozen bread will maintain its best quality for about 1-2 months in the freezer. However, the bread will remain safe beyond that time. To enjoy, thaw slices at room temperature or toast them directly from the freezer.

Olives: If Kalamata Olives are unavailable, consider using green olives or another black olive variety. The taste may differ slightly, but the overall essence of olive bread will remain.

Serving Suggestions: This bread pairs beautifully with Mediterranean dishes like hummus, tzatziki, or baba ganoush. Olive bread can also be served alongside salads, soups, or simply with a drizzle of extra virgin olive oil or a dab of butter.

Cooking Ahead of Time: The bread's dough can be prepared ahead of time and stored in the refrigerator overnight. Ensure the dough is in a covered bowl. When ready to bake, let it come to room temperature before starting the baking process.

Alternative Cooking Methods: If you don't have a bread machine or prefer an oven-baked version: After kneading the dough and letting it rise in a warm place until doubled in size, shape the dough, let it rise again, then bake in a preheated oven (around 190°C/375°F) for 30-35 minutes or until the bread sounds hollow when tapped.

Vegetarian Alternative: The recipe is already vegetarian. Ensure your other side dishes or spreads are vegetarian if serving as part of a meal.

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Written by: Uncut Recipes

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