Nothing beats the smell of fresh onion & olive bread baking in your oven. This rustic artisan loaf combines caramelized sweet onions with briny Kalamata olives for a savory bread that’s perfect for sandwiches, soup dunking, or just slathering with butter. The best part? You don’t need fancy equipment or years of baking experience to make this onion & olive bread at home.
SERVES: 4 | PREP: 30 MIN | COOK: 40 MIN | TOTAL: 4 HR 10 MIN (includes rising time)
Ingredients
Dough Base
| Ingredient | Amount |
|---|---|
| Bread flour | 3½ cups (420g) |
| Active dry yeast | 2¼ tsp (1 packet) |
| Warm water (110°F) | 1¼ cups |
| Olive oil | 3 tbsp |
| Honey | 1 tbsp |
| Salt | 2 tsp |
Filling
| Ingredient | Amount |
|---|---|
| Yellow onions, thinly sliced | 2 medium |
| Kalamata olives, pitted and halved | 1 cup |
| Olive oil for cooking | 2 tbsp |
| Fresh rosemary, chopped | 1 tbsp |
| Black pepper | ½ tsp |
Topping
| Ingredient | Amount |
|---|---|
| Olive oil for brushing | 1 tbsp |
| Flaky sea salt | ½ tsp |
| Extra rosemary | 1 tsp |
Step-by-Step Instructions
Phase 1: Activating the Yeast (10 minutes)
Step 1: Pour the warm water into a large mixing bowl. The water should feel like a comfortable bath—not hot enough to burn your finger. If it’s too hot, it’ll kill the yeast.
Step 2: Sprinkle the yeast and honey over the water. Give it a gentle stir and let it sit for 5-7 minutes. You’ll know it’s ready when you see a foamy layer on top that looks like cappuccino foam. If nothing happens, your yeast might be dead—start over with fresh yeast.
Phase 2: Making the Dough (15 minutes)
Step 3: Add 3 tablespoons of olive oil and salt to your foamy yeast mixture. Stir these together with a wooden spoon. The oil adds flavor and helps create a tender crumb inside your bread.
Step 4: Start adding the bread flour one cup at a time. Mix after each addition. When the dough starts pulling away from the sides of the bowl and becomes shaggy, you’re ready to knead. This usually happens after about 3 cups of flour.
Step 5: Dust your counter with the remaining flour and turn out your dough. Knead for 8-10 minutes by pushing the dough away with the heel of your hand, folding it back over itself, and rotating a quarter turn. The dough should transform from sticky to smooth and slightly tacky. Press your finger into it—if the indent springs back slowly, you’re done kneading.
Phase 3: Caramelizing the Onions (20 minutes)
Step 6: While your dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add your sliced onions and a pinch of salt. The salt helps draw out moisture and speeds up caramelization.
Step 7: Cook the onions for 15-18 minutes, stirring every few minutes. They should turn golden brown and smell sweet—not burnt. If they’re browning too fast, lower your heat. You want deep caramelization, not charring. This step creates the sweet flavor contrast that makes your onion & olive bread so special.
Step 8: Stir in the chopped rosemary and black pepper. Cook for 1 more minute until fragrant. Remove from heat and let cool completely. Hot fillings will kill your dough, so patience here is important.
Phase 4: First Rise (90 minutes)
Step 9: Shape your kneaded dough into a smooth ball. Place it in a lightly oiled bowl and turn it once so the top is coated with oil. This prevents a crusty skin from forming.
Step 10: Cover the bowl with a damp kitchen towel or plastic wrap. Place in a warm spot (75-80°F is ideal). I like to put mine near a sunny window or in an oven with just the light on. Let it rise for 90 minutes or until doubled in size. You’ll know it’s ready when you poke it with your finger and the indent stays.
Phase 5: Shaping and Filling (10 minutes)
Step 11: Punch down your risen dough with your fist—this releases excess gas. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle. Try to get the thickness even throughout.
Step 12: Spread your cooled caramelized onions evenly over the dough, leaving a 1-inch border around the edges. Scatter the halved Kalamata olives on top. Don’t overfill or your bread will split during baking.
Step 13: Starting from the long side, roll the dough tightly like a jelly roll. Pinch the seam closed and tuck the ends under. Place seam-side down on a parchment-lined baking sheet. This rolling technique creates beautiful swirls of filling throughout your onion & olive bread.
Phase 6: Second Rise (45 minutes)
Step 14: Cover your shaped loaf loosely with a damp towel. Let it rise again for 45 minutes until puffy and increased in size by about 50%. It won’t double like the first rise, but it should look pillowy.
Phase 7: Baking (40 minutes)
Step 15: About 20 minutes before baking, preheat your oven to 375°F. Place a metal baking pan on the bottom rack—you’ll add water to this later for steam, which creates a crispy crust.
Step 16: Brush the top of your loaf with olive oil. Use a sharp knife to make 3-4 diagonal slashes across the top, about ½ inch deep. These cuts allow the bread to expand properly and create that professional bakery look. Sprinkle with flaky sea salt and extra rosemary.
Step 17: Place your bread on the middle rack. Carefully pour 1 cup of hot water into the pan on the bottom rack (it’ll steam immediately—stand back!). Quickly close the oven door to trap the steam.
Step 18: Bake for 35-40 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature should read 190-200°F on an instant-read thermometer.
Step 19: Remove from the oven and transfer to a wire rack. Let cool for at least 30 minutes before slicing. I know it’s tempting to cut into it immediately, but hot bread squishes and doesn’t slice cleanly.
Chef’s Notes
1. Flour matters: Bread flour has more protein than all-purpose, which creates better structure for this onion & olive bread. If you only have all-purpose flour, your bread will work but be slightly less chewy.
2. Olive quality: Use good Kalamata olives from the deli counter, not canned. The flavor difference is huge. If they come with pits, halve them and remove the pits yourself.
3. Don’t skip the steam: That pan of water creates a crispy crust. Professional bakers use steam injection ovens—this is your home version.
4. Timing flexibility: If you need to slow down the rising, put your dough in the refrigerator. Cold dough rises slowly, giving you control over your schedule.
Nutrition Information (Per Serving)
Calories: 385 | Protein: 11g | Carbohydrates: 58g | Fat: 13g | Fiber: 4g | Sodium: 680mg | Sugar: 6g
Delicious Variations
Sun-Dried Tomato & Feta: Replace olives with chopped sun-dried tomatoes and crumbled feta cheese. The tangy cheese complements the sweet onions beautifully. This variation pairs perfectly with soup, similar to how honey white bread works as a side dish.
Caramelized Onion & Gruyere: Skip the olives and add shredded Gruyere cheese throughout the filling. The nutty, melty cheese takes this bread to another level for grilled cheese sandwiches.
Mediterranean Herb: Add 2 tablespoons of mixed herbs (oregano, thyme, basil) to your dough along with the rosemary. Include sun-dried tomatoes with your olives for an Italian-inspired loaf.
Sweet & Savory: Mix ¼ cup of golden raisins with your onions and olives. The sweet raisins create an unexpected flavor combination that works surprisingly well. For more sweet bread inspiration, check out this panettone recipe.
Storage & Reheating
Room temperature: Wrap your cooled onion & olive bread in foil or place in a bread box for up to 3 days. Don’t refrigerate—it dries out the bread faster.
Freezing: Slice your bread first, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw individual slices as needed.
Reheating: Wrap slices in foil and warm in a 300°F oven for 10 minutes. For a crispy crust, unwrap the foil for the last 2 minutes. You can also toast slices directly.
Make-ahead: Prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature before shaping (about 1 hour).
Troubleshooting Common Problems
Problem 1: Dense, heavy bread Your yeast was probably dead or your water was too hot. Always check yeast expiration dates and test water temperature with a thermometer. The dough should also feel light and airy after rising—if it doesn’t, it didn’t rise enough.
Problem 2: Filling leaks out during baking You overfilled the bread or didn’t seal the seam properly. Make sure to leave that 1-inch border and pinch the seam firmly. Also, don’t roll too loosely—the dough should be snug around the filling.
Problem 3: Pale, soft crust Your oven wasn’t hot enough or you skipped the steam step. Use an oven thermometer to verify temperature. That pan of water is crucial for crust development in onion & olive bread.
Problem 4: Bread splits in weird places You need to score the top with a sharp knife before baking. Those slashes give the bread controlled places to expand. Without them, the bread creates its own escape routes.
Problem 5: Dough won’t rise Your kitchen is too cold. Yeast needs warmth (75-80°F) to activate properly. Try these warm spots: oven with just the light on, near a radiator, or on top of your refrigerator.
Equipment Essentials
- Large mixing bowl (glass or stainless steel)
- Wooden spoon for mixing
- Kitchen scale (optional but helpful for accuracy)
- Large skillet for caramelizing onions
- Rolling pin for shaping dough
- Baking sheet (preferably rimmed)
- Parchment paper (prevents sticking)
- Sharp serrated knife for scoring
- Instant-read thermometer (helpful but not required)
- Wire cooling rack
- Kitchen towels (preferably lint-free)
- Pastry brush for olive oil
Shopping List
Bakery/Baking Aisle
- Bread flour (3½ cups)
- Active dry yeast (1 packet)
- Honey (1 tbsp)
Produce Section
- Yellow onions (2 medium)
- Fresh rosemary (1 small bunch)
Deli/Olive Bar
- Kalamata olives, pitted (1 cup)
Oils & Condiments
- Olive oil (½ cup total for dough, cooking, and brushing)
Spices
- Black pepper
- Flaky sea salt
- Table salt
Success Secrets
1. Always use a kitchen thermometer for water temperature. Too hot kills yeast, too cold makes it sluggish. The sweet spot is 105-110°F.
2. Let your onions cool completely before adding to the dough. Hot fillings create steam that makes your bread soggy and can kill the yeast.
3. The windowpane test tells you if you’ve kneaded enough. Stretch a small piece of dough—if it forms a thin, translucent membrane without tearing, you’re done.
4. Score your bread with a very sharp knife or razor blade in one confident motion. Sawing back and forth deflates the dough and creates jagged cuts.
5. Wait the full 30 minutes before slicing your onion & olive bread. The interior continues to set as it cools. Cutting too soon releases steam and creates a gummy texture.
