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Greek Olive and Onion Bread

Rated as 4.29 out of 5 Stars

"This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic. "
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3 h 5 m servings 580
Original recipe yields 8 servings (2 olive and onion loaves)


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  1. Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  2. Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
  3. Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  5. Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  6. Preheat an oven to 450 degrees F (230 degrees C).
  7. Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.


  • Cook's Note
  • Fresh dill is used in this recipe but rosemary, parsley, mint or cilantro would be a delicious substitute.
  • Try substituting oil-packed sun-dried tomatoes for the onions.

Nutrition Facts

Per Serving: 580 calories; 14.4 94.7 16 0 994 Full nutrition

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This is very good bread, though I found the dough VERY sticky and had to add quite a bit more flour to get it workable. I used green greek olives and added some sundried tomatoes at the submitt...

bake at 350. Not 450. My bread was "done" in twenty minutes. I think next time I'll try 350 instead. Good flavor, wowweeee does it make a lot of bread. These are giant loaves! Next time I'll mak...

outstanding with cheese and white wine dried tomatoes instead of onions perfect

I halfed the recipe as the original recipe makes A LOT of bread. I also would decrease the oven temp as it took less than 40 minutes for my bread to cook at 450. Otherwise, great recipe - I've...

Nice recipe, went as per original recipe but I think next time I will try adding sun-dried tomatoes.

Great bread recipe, first time managed to have perfectly baked bread without raw inside!