Mediterranean tomato and onion bread with olives -

Name: Mediterranean tomato and onion bread with olives
Prep time: 65 min
Cook time: 60 min
Total time: 245 min
Ingredients: 375 g (3 cups) all-purpose flour; 4 g (1/8 oz) active dry yeast; 20-30 black olives (without pits); half a large onion; 1 ½ tsp tomato paste + 50ml (4Tbsp) of lukewarm water (or 50ml of tomato sauce); 30 ml (2Tbsp) olive oil; 125 ml (½ cup + 1Tbsp) lukewarm water; ¼ tsp dry ground paprika (plain or smoked); a pinch of sugar; 2 tsp salt

Tomato and onion bread with olives perfectly combines the classic ingredients of Mediterranean cuisine. It’s as delicious as it is beautiful

Jump to recipe

This Mediterranean tomato and onion bread with olives is one of our favorite dishes at home.

I don’t even know what I love most about it: its unique and amazing flavor, delicate soft texture, or its gorgeous colors – everything is just so harmoniously combined in this recipe, and the ingredients perfectly complement and enrich each other.

This bread has an Italian character with its juicy tomatoes, generously warmed by the sun and gently caressed by the light Mediterranean wind; bright olives, spicy pepperoncino, and flavorful onions (by the way, in Italy you can find more than 20 varieties of onions!).

When I first tasted this loaf in a local bakery, I immediately realized that it was totally my kind of onion bread. Everything is perfect in it – the texture of the dough, the combination of ingredients, its gorgeous color, not to mention the divine flavor!

You can prepare the dough using a bread machine, a stand mixer with a dough hook, or knead it by hand.

Useful tips

Making this Mediterranean bread is not as complicated as it may seem at first glance. The recipe requires just a little work and patience. Follow a few simple tips for a perfect result:

Measure the ingredients correctly. I highly recommend using kitchen scales instead of cups.
Make sure that the olives are completely drained. Or pat them dry with a paper towel to remove excess moisture. Otherwise, the dough will be too sticky.
Use lukewarm water for this recipe. It should be slightly warm to the touch. Hot water can kill the yeast. And, on the contrary, too cold water will not allow the yeast to activate.
Dissolve the yeast in water with sugar and wait until the mixture becomes bubbly – this is a sign that your yeast is fresh and active, and therefore the dough will grow perfectly.
Sometimes, you need to adjust the amount of flour or water in the dough. If the dough is too sticky, add another 1 or 2 tablespoons of flour. If, on the contrary, it’s too dry and does not hold together – add 1 or 2 tablespoons of lukewarm water.
You can use this recipe to make rolls or buns. In this case, the baking time will be 5 minutes shorter.

I know it’s so tempting to slice and taste this Mediterranean bread with olives when it’s still hot. But I really ask you to resist… cover the loaf with a kitchen towel and wait for it to cool completely. Thanks to this, the texture of the dough will be perfect, and the flavor will be even more intense.

What else can I add to this tomato and onion bread?

This Mediterranean bread recipe is pretty adaptable. If you want to make it more interesting, try adding:

Chopped sun-dried tomatoes. If you are using sun-dried tomatoes in oil, drain them well before adding them to the dough.
I usually add black olives to this Mediterranean bread. They create a great color and flavor contrast. But you can add any olives to your taste: Kalamata, green, black, or combine different types together.
Your favorite herbs. Dried or fresh rosemary, oregano, or your favorite Italian seasoning for extra flavor.
Make it spicy. Add chopped fresh red chili pepper (or ¼ tsp red pepper flakes), and 1tsp garlic powder to the dough.
½ cup chopped toasted walnuts.

Your house will smell amazing while this Italian tomato and onion bread with olives bakes. This is another nice bonus of this recipe!

Ingredients

375g (3 cups) all-purpose flour
4g (1/8 oz) active dry yeast
20-30 black olives (without pits)
half a large onion
1 ½ tsp tomato paste + 50ml (4Tbsp) of lukewarm water (or 50ml of tomato sauce)
30ml (2Tbsp) olive oil
125ml (½ cup + 1Tbsp) lukewarm water
¼ tsp dry ground paprika (plain or smoked)
a pinch of sugar
2tsp salt

Mediterranean bread recipe

Dissolve the yeast in lukewarm water. Add a pinch of sugar, cover with a towel, and let the mixture stand for 10 minutes until foamy. Add the olive oil and tomato sauce (or tomato paste combined with 50ml (4Tbsp) of lukewarm water). Mix using a whisk or a spoon

Add the flour, paprika, and salt. Mix until the dough starts to come together. Then knead the dough into a ball shape. If it is too dry, add another 1 or 2 tablespoons of lukewarm water. If it is, on the contrary, very sticky add 1 or 2 tablespoons of flour. Cover with a towel or cling wrap and let it rise in a warm place until it doubles in size

In the meantime chop the onion, and add it to a skillet with 2Tbsp olive oil. Cook it over moderate heat, stirring occasionally, until it is softened and golden colored, for about 5 minutes. Chop the olives

When the dough has risen, punch it down. At this point, add the chopped olives and onions. Knead again to ensure that the onions and olives are equally distributed throughout the dough. If the dough is too sticky, add 1 or 2 tablespoons of flour

Form an oblong loaf and place it on a baking sheet covered with baking paper. Cut 3-4 slits across the top of the loaf using a sharp serrated knife. Sprinkle the top of the bread with flour. Cover it with a kitchen towel and let it rise again (at room temperature) for 40 minutes or until almost doubled

Preheat the oven to 180C (350F) and bake the onion bread for 50 – 60 minutes. Remove it from the oven, cover it immediately with a kitchen towel, and leave it to cool completely before slicing

How to serve tomato and onion bread with olives

This beautiful, richly flavored loaf is fantastic plain. So hearty and delicious it makes a great snack or appetizer.

This Mediterranean bread goes perfectly with just about any kind of meal. Especially with a variety of soups and meat stews. Try it with a bowl of Italian minestrone – it’s just the perfect match.

It’s also a great addition to sandwiches and salads. Serve it alongside a cheese platter or a charcuterie board.

Alternatively, you can serve this olive and onion bread with:

FAQ

How to store this loaf?

Since this Mediterranean bread is stuffed with olives and onions, its shelf life is shorter than that of a regular loaf without any additions. Store it in a bread box or paper bag for up to 2 days at room temperature. If you want to extend its storage time, put it in the freezer.

Can I freeze it?

Yes, of course. Let it cool completely and slice it. Store it in the freezer for up to 3 months. Then thaw the required number of slices and reheat them in the oven or toaster before serving.

Do you like Mediterranean cuisine with its creative combination of flavors? Then you should definitely try this Italian tomato and onion bread with olives. So bright, appetizing, and original, it tastes divine!