Olive bread with PDO Konservolia Stylida


  • Bread flour
  • Active dry yeast
  • Salt
  • Dried oregano
  • Garlic powder
  • Water
  • Chopped Olives (PDO Konservolia Stylida)


In a large mixing bowl, whisk the flour, yeast, salt, oregano, and garlic powder together.

Using a rubber spatula or wooden spoon, mix in the olives.

Pour in the water and gently mix.

Shape into a ball in the bowl as best you can.

Keep the dough in the bowl and cover with plastic wrap. Allow to rise for 2-3 hours.

Lightly dust a large nonstick baking sheet with flour or semolina.

Turn the dough out onto a floured work surface. Using generously floured hands, shape into a ball as best you can.

Transfer to prepared baking sheet. Loosely cover and allow dough to rest for 45 minutes.

Bake in a preheated oven at 220°C / 425°F  for 35-40 minutes or until the crust is golden brown.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.

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