Name: Turkish Olive Bread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 7 g active dry yeast; 60 ml olive oil; 10 g salt; 5 g sugar; 100 g black olives; 100 g green olives; 1 tsp dried oregano; 2 tbsp sesame seeds

Zeytinli ekmek represents the Mediterranean influence on Turkish cuisine, particularly popular in coastal regions where olive cultivation thrives. This rustic bread transforms simple ingredients into something special through the marriage of briny olives with soft, yeasted dough. The bread offers a delightful contrast of textures - the soft, pillowy interior punctuated by bursts of salty olives that release their fruity essence with each bite. The crust develops a beautiful golden color while remaining tender enough to tear by hand. Fresh herbs like oregano or thyme add an aromatic dimension that complements the olive's natural oils. This versatile bread shines at breakfast tables spread with Turkish white cheese and tomatoes, or served warm as an accompaniment to soups and stews. The olive oil in the dough keeps the bread moist for several days, making it ideal for packed lunches or weekend picnics. When toasted, it becomes an excellent base for bruschetta-style toppings. The aroma while baking fills the kitchen with Mediterranean warmth - yeasty bread mingling with the earthy scent of olives and herbs. Each slice reveals a marbled pattern of purple and green olive pieces, making it as visually appealing as it is delicious.

Ingredients

Instructions

Activate the yeast

Dissolve the yeast and sugar in warm water (around 37°C). Let it sit at room temperature for 8-10 minutes until foamy and bubbly on top. The mixture should smell yeasty and look creamy. Do not use water that's too hot as it will kill the yeast.
Prepare the olives

Drain and rinse both types of olives thoroughly. Pat them completely dry with paper towels and roughly chop into small pieces about 5mm in size. Remove any pits carefully. Do not leave olives too wet as excess moisture will affect dough consistency.
Mix the dough

Combine flour, salt, and oregano in a large bowl. Add the activated yeast mixture and olive oil. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. The dough should look rough and slightly sticky. Do not overmix at this stage.
Knead the dough

Turn dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently. Add small amounts of flour if too sticky. Do not add too much flour or the bread will be dense.
Incorporate the olives

Flatten the dough into a rectangle and sprinkle chopped olives evenly over the surface. Fold the dough over and knead gently for 2-3 minutes until olives are evenly distributed. The dough may look marbled. Do not knead too vigorously or olives will break apart too much.
First rise

Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when poked. Do not let it over-rise or the bread will collapse.
Shape and second rise

Punch down dough gently and shape into an oval loaf. Place on parchment-lined baking sheet, cover, and rise for 30-40 minutes until puffy but not quite doubled. Brush top with olive oil and sprinkle with sesame seeds. Do not skip the second rise or bread will be dense.
Bake the bread

Preheat oven to 200°C. Score the top with 3-4 diagonal slashes using a sharp knife. Bake for 35-40 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 90°C. Do not open oven door during first 20 minutes of baking.

Tips

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Cooking Tips

For extra flavor, brush the loaf with olive oil mixed with minced garlic and herbs halfway through baking. This creates a beautifully aromatic crust and adds another layer of Mediterranean taste.

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Alternatives

If you can't find both olive varieties, use 200g of one type instead. Kalamata olives work excellently and provide intense flavor, while mixed Mediterranean olives give varied textures and tastes throughout the bread.

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Serving & Storage

Serve warm with Turkish white cheese, tomatoes, and cucumbers for breakfast, or alongside olive oil for dipping. Store wrapped in cloth for up to 3 days at room temperature, or freeze sliced portions for up to 3 months.