Name: Mediterranean Olive Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 2 cups all-purpose flour; 4 teaspoons baking powder; 1 tablespoon sugar; 1/2 teaspoon oregano; 1/4 teaspoon sea salt; 1/2 cup feta cheese, crumbled or chopped into chunks; 1/4 cup pepperoncinis, mild or hot; 1/4 cup red onion, finely diced; 1/4 cup black olives, pitted and chopped; 1/4 cup green olives, pitted and chopped; 1/4 teaspoon freshly ground black pepper; 3 cloves garlic, minced (or 1/2 teaspoon garlic powder); 2 tablespoons sun-dried tomatoes packed in oil, finely diced, plus extra for topping; 1 1/2 teaspoons deli mustard; 1 tablespoon melted butter; 1 egg, slightly beaten; 1 cup milk; 1/4 to 1/2 cup chopped prosciutto or dried salami; 2 tablespoons or more shaved or grated Parmesan cheese for topping; 1 tablespoon capers, rinsed; Extra-virgin olive oil for drizzling; Fresh basil for garnish

Mediterranean Olive Bread is everything you love about a Greek mezze platter—packed into a warm, rustic loaf. Loaded with sun-dried tomatoes, briny olives, pepperoncinis, feta, herbs, and a final flourish of cured meats and Parmesan, this savory bread is just as show-stopping as it is versatile.

Why You’ll Love This Mediterranean Olive Bread

Bold Greek flavors: Tomatoes, olives, feta, oregano, garlic, and more in every bite.
Flexible shape and use: Bake it in a round pan for a focaccia-style wedge or a loaf pan for sliceable sandwich bread.
Crowd-pleasing and hearty: A perfect addition to charcuterie boards, lunch platters, or soup sides.

Ingredients

Dry Ingredients:

Whole wheat flour (or all-purpose, see notes for adjustment)
Baking powder
Sea salt
Cracked black pepper
Dried oregano

Wet Ingredients:

Eggs
Olive oil
Buttermilk or Greek yogurt (for added richness and tenderness)

Add-ins:

Sun-dried tomatoes, chopped (plus extra for topping)
Kalamata or black olives, chopped
Pepperoncinis, chopped
Red onion, finely diced
Garlic, minced
Feta cheese, crumbled

Optional Toppings:

Sliced prosciutto or dry salami
Capers
Parmesan cheese, shaved or shredded
Fresh basil or arugula
Basil-infused olive oil (or any good extra virgin)

How to Make Mediterranean Olive Bread

1. Prep and Mix

Preheat your oven to 375°F. Grease a round or loaf baking pan and line the bottom with parchment paper.

In a large bowl, whisk together the dry ingredients. In a separate bowl, beat the eggs and mix with olive oil and buttermilk.

Add the wet mixture into the dry, then fold in all the chopped mix-ins: sun-dried tomatoes, olives, pepperoncinis, red onion, garlic, and feta. Mix just until combined—don’t overwork the batter.

2. Assemble

Spoon the batter into your prepared baking dish. Spread evenly.

Top with additional sun-dried tomatoes, a layer of prosciutto or salami (if using), capers, cracked pepper, and Parmesan cheese.

3. Bake

Bake for about 35–45 minutes, or until golden and a toothpick comes out clean from the center.

Let cool slightly in the pan, then transfer to a wire rack.

4. Finish and Serve

Drizzle with a little basil-infused olive oil and scatter fresh basil or arugula over the top before serving.

Tips for Success

Loaf vs. round pan: Use a round pan for a rustic pull-apart or wedge-style presentation, or a loaf pan for sandwich-style slices.
Flour swap: If using all-purpose flour instead of whole wheat, use slightly less—about ¾ of the total amount—and monitor texture.
Make it meatless: Skip the salami or prosciutto for a vegetarian version—it’s still loaded with bold flavor.
Cool before slicing: Especially if using for sandwiches or muffulettas.

Serving Suggestions

As an appetizer: Cut into wedges or cubes for a snack board or party spread.
For sandwiches: Slice and layer with roasted veggies or Italian cold cuts.
With soups or salads: Pairs beautifully with lentil soup or a cucumber yogurt salad.

Storage Tips

Store cooled bread in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4 days if topped with meat.
Reheat slices in the oven or toaster for best texture.

Final Thoughts

Mediterranean Olive Bread is like a Greek salad in bread form—with a savory, hearty bite that satisfies as a side or a centerpiece. Whether you’re slicing it warm to go with dinner, building a muffuletta sandwich, or bringing it to a potluck, this bread is a guaranteed conversation starter.

Yield: 12