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Mediterranean Bread with Kalamata Olives and Feta

December 16, 2016 by Olya 2 Comments

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Homemade Mediterranean Bread is ready in 30 minutes and is made with only 5 ingredients, using refrigerated dough, Kalamata olives, Pesto, Feta and Sun-Dried Tomatoes. So simple and so delicious!
Mediterranean Bread with Kalamata Olives and Feta

Homemade Mediterranean Bread a great choice for those who don’t like to mess around with making their own dough, because in this Kalamata bread recipe, we use a store-bought refrigerated French dough. It’s a perfect choice: so moist and flavor-enhancing!
Mediterranean Bread with Kalamata Olives and Feta

All you need to do is roll out the dough, spread all the chopped ingredients on top, roll it back up and bake it for 20 minutes! The resulting Mediterranean Bread with Kalamata Olives and Feta is soft, tender and delicious! It could not be more simple than that!Mediterranean Bread with Kalamata Olives and Feta

Quick Tips on Using Refrigerated Dough

  1. Always use chilled dough for best results.
  2. Make sure your bread fillings aren’t too wet. This could result in under-baked dough.
  3. For perfectly filled Mediterranean bread, keep an eye on your filling-to-dough ratio. Too much filling will cause the dough to puff up and lose shape during baking.

Can you believe that you can make your own Kalamata Olive Mediterranean Bread in under 30 minutes? Mediterranean Bread with Kalamata Olives and Feta

Why make Mediterranean Bread with Kalamata Olives and Feta

  • This savory appetizer goes so well with a glass of wine!
  • It’s so easy to make and takes only 30 minutes of total time.
  • It’s moist and full of flavor

The first step is to line the cookie sheet with parchment paper and roll out the dough.

Next spread pesto on top of the dough with a brush or a spoon. Then add chopped sun-dried tomatoes and slices of calamata olives on top of pesto layer:
Mediterranean Bread with Kalamata Olives and Feta

Next sprinkle feta cheese:
Mediterranean Bread with Kalamata Olives and Feta

Roll up dough tightly, pinching ends together to seal.
Mediterranean Bread with Kalamata Olives and Feta

That’s it for the preparation part – all that is left to do is put it in the oven and it will be ready after 20 minutes of baking at 350 F. The loaf should be browned on bottom.

Which dishes go well with this Mediterranean Bread?

  • Cranberry Walnut and Spinach Salad in Honey Mustard Vinaigrette
  • Baked Ziti with Sausage, Broccoli and Spinach
  • Parmesan Crusted Chicken
Print Recipe
5 from 1 vote

Mediterranean Bread with Kalamata Olives and Feta

Mediterranean Bread is ready in 30 minutes and is made with only 5 ingredients using refrigerated dough, Kalamata olives, Pesto, Feta and Sun-Dried Tomatoes.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: mediterranean bread, no knead bread
Servings: 10 slices
slices
Author: Olya

Ingredients

  • 3 tbsp sun-dried tomatoes (in oil, chopped)
  • 11 oz. refrigerated French bread dough (1 can)
  • 4 tbsp pesto
  • 1/3 cup crumbled feta cheese
  • 2 tbsp Kalamata olives (pitted and chopped)

Instructions

  • Preheat oven to 350.
  • Chop sundried tomatoes. Chop Kalamata olives. Set aside.
  • Line a cookie sheet with parchment paper.
  • Unroll bread dough. Spread pesto evenly on rolled out dough, leaving a 1-inch margin around edges.
  • Sprinkle tomatoes, feta and olives over pesto.
  • Roll up dough tightly, pinching ends together to seal. Place loaf on a baking sheet coated with parchment paper.
  • Bake at 350 for 20 minutes or until loaf is browned on bottom.
Nutrition Facts
Mediterranean Bread with Kalamata Olives and Feta
Amount Per Serving
Calories 141 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 386mg17%
Potassium 51mg1%
Carbohydrates 14g5%
Sugar 3g3%
Protein 3g6%
Vitamin A 160IU3%
Vitamin C 0.6mg1%
Calcium 36mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: All Recipes, Appetizers, Holiday Recipes, Main Dishes, Vegetarian Tagged With: Bread, Olives, Sun-Dreid Tomatoes

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If you liked or disliked the recipe - please leave your comment and STAR RATING in the comments section below! I look forward to new ideas and comments!

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Reader Interactions

Comments

  1. Theodora

    June 18, 2018 at 5:53 pm

    This is such a delicious bread. We made it two years in a row for our church’s potluck. Everyone asked to bring it back next year again.

    Reply
    • Olga at Whatsinthepan

      June 18, 2018 at 7:55 pm

      I’m glad you enjoyed the bread. Thank you for coming back and leaving the feedback!

      Reply

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