Authentic Turkish Olive Bread Recipe (Zeytinli Ekmek)
This authentic Turkish Olive Bread Recipe, known as Zeytinli Ekmek, is a soft, savory homemade bread made with olives, olive oil, and simple pantry ingredients. Perfect for Turkish breakfast, meze tables, soups, and sandwiches.
Ingredients
- 500 g bread flour
- 320 ml lukewarm water
- 7 g instant dry yeast
- 1½ teaspoons salt
- 2 tablespoons extra virgin olive oil
- 180 g pitted black olives roughly chopped and dried
- 1 teaspoon dried thyme optional
- 1 teaspoon sesame seeds optional for topping
Instructions
- If using instant yeast, mix it directly with the flour. If using active dry yeast, dissolve it in lukewarm water for 5–10 minutes until foamy.
- In a large bowl, combine bread flour and salt. Add lukewarm water and olive oil gradually, mixing until a shaggy dough forms.
- Knead by hand for 8–10 minutes, or in a stand mixer for 6–7 minutes, until the dough becomes smooth, elastic, and slightly tacky.
- Pat the chopped olives dry with paper towels. Gently fold them into the dough during the final minute of kneading.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60–90 minutes, or until doubled in size.
- Transfer the dough to a lightly floured surface. Gently press out large air bubbles and shape it into a round or oval loaf.
- Place the loaf on parchment paper, cover loosely, and let it rise again for 35–45 minutes.
- Preheat the oven to 220°C / 425°F. If using a Dutch oven, preheat it inside the oven.
- Score the top of the loaf with a sharp knife or bread lame.
- Bake for 35–40 minutes until deeply golden and hollow-sounding when tapped. If using a Dutch oven, bake covered for 25 minutes, then uncovered until browned.
- Transfer to a cooling rack and let the bread cool for at least 30 minutes before slicing.
Notes
Use naturally cured black olives for the most authentic Turkish flavor.
Dry the olives well before adding them to the dough.
Do not add too much flour while kneading; the dough should remain slightly tacky.
For deeper flavor, refrigerate the dough overnight after kneading.
Let the bread cool before slicing to avoid a gummy crumb.
Dry the olives well before adding them to the dough.
Do not add too much flour while kneading; the dough should remain slightly tacky.
For deeper flavor, refrigerate the dough overnight after kneading.
Let the bread cool before slicing to avoid a gummy crumb.