Name: Turkish Olive Bread Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 300 ml warm water; 7 g active dry yeast; 4 tbsp olive oil; 2 tsp salt; 1 tsp sugar; 100 g black olives; 100 g green olives; 2 tbsp fresh rosemary; 1 tsp dried oregano

Zeytinli ekmek is a beloved staple in Turkish bakeries, particularly popular in coastal regions where olive cultivation thrives. This aromatic bread combines the earthy richness of Turkish olives with fragrant herbs in a tender, golden loaf. The bread offers a perfect balance of briny olive flavor and soft, pillowy texture that makes each bite satisfying and flavorful. Fresh rosemary and oregano infuse the dough with Mediterranean aromatics, while olive oil keeps the crumb moist and adds depth to the overall taste. The contrast between the salty olives and mild bread creates a complex flavor profile that's both comforting and sophisticated. This versatile bread works beautifully as an accompaniment to Turkish breakfast spreads, alongside cheese and tomatoes, or simply enjoyed warm with a drizzle of good olive oil. The golden crust gives way to a soft interior dotted with colorful olives, making it as visually appealing as it is delicious. When baked, the kitchen fills with the inviting aroma of herbs and olives, promising a truly satisfying homemade bread experience.

Ingredients

Instructions

Activate the yeast

Mix warm water, sugar, and yeast in a large bowl. Let stand at room temperature for 8-10 minutes until the mixture becomes foamy and bubbles appear on the surface. Do not use water that's too hot as it will kill the yeast.
Prepare olive mixture

Drain and roughly chop both black and green olives into small pieces. Finely chop fresh rosemary leaves. Mix olives with rosemary and oregano in a bowl at room temperature for 3-4 minutes until well combined. Do not chop olives too finely or they will break apart during kneading.
Make the dough

Add flour, olive oil, and salt to the activated yeast mixture. Mix with a wooden spoon over low speed for 2-3 minutes until a shaggy dough forms that pulls away from the bowl sides. Do not overmix at this stage as the dough will be sticky.
Knead and incorporate

Turn dough onto a floured surface and knead by hand at medium intensity for 8-10 minutes until smooth and elastic. Gradually work in the olive mixture during the last 3-4 minutes until evenly distributed. Do not add too much flour or the bread will become dense.
First rise

Place dough in an oiled bowl and cover with damp cloth. Let rise in a warm place at room temperature for 60-75 minutes until doubled in size and springs back slowly when poked. Do not let it over-rise or the texture will become loose.
Shape the loaf

Punch down dough and turn onto lightly floured surface. Shape into an oval loaf and place on parchment-lined baking sheet. Cover and let rise at room temperature for 35-45 minutes until increased by half. Do not skip the second rise or the bread will be dense.
Bake the bread

Preheat oven to 200°C. Brush loaf with olive oil and make shallow diagonal slashes across the top. Bake at high heat for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. Do not open the oven door during the first 15 minutes or the bread may collapse.

Tips

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Cooking Tips

For extra flavor, brush the shaped loaf with olive oil and sprinkle with coarse sea salt before baking - this creates a beautiful golden crust with enhanced taste and texture.

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Alternatives

If you can't find fresh rosemary, substitute with 1 tablespoon dried rosemary, but add it with the flour rather than the olives to prevent burning during baking.

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Serving & Storage

Serve warm with Turkish white cheese, tomatoes, and cucumbers for breakfast, or slice for sandwiches. Store wrapped in cloth for 2-3 days at room temperature, or freeze sliced portions for up to 3 months.