Styling and Photography by Chay Berger | Food Prep by Kayla Miller

Kalamata Olive Bread

A deliciously rustic loaf of bread packed with the savory, tangy taste of kalamata olives. This bread features a golden, crusty exterior and a soft, moist interior, making it perfect for your mishloach manos, presented alongside dips, infused oils, cheese, and salads.

Yields 2 loaves

• 5 cups flour
• 2½ tsp dry yeast
• 4 tsp sugar
• 2½ tsp salt
• 2½ cups warm water, divided
• 1 cup chopped kalamata olives, plus more for topping

Place flour, yeast, sugar, salt, and 1 cup water in a large bowl and start mixing by hand. Add olives and then slowly add the rest of the water. Mix until all combined. It will be a sticky, shaggy dough.

Cover and let rise for 2 hours.

After 2 hours, place a generous amount of flour on your work surface. Place the dough on the flour and shape it into a smooth mound. Divide the dough in half and place each half on a piece of parchment paper. Top with chopped kalamata olives and allow to rise for 30 minutes.

Preheat oven to 450°F (230°C), placing 2 5-quart cast iron pots in the oven to preheat as well.

Place the dough and parchment paper into the pots. Cover and bake for 30 minutes.

Then uncover the pots, reduce the oven temperature to 400°F (200°C) and bake for another
10–12 minutes, depending on how crispy and golden you like it.

These breads freeze well. Reheat before serving.