An olive bread that reminded me a lot of the one I used to get from my neighbourhood bakery. It’s been almost 4 years since I’ve tasted it and I wanted to make gluten-free olive bread because some days before my husband brought it home and it brought me back memories.

The result is amazing!!!

This olive bread it was like the one from our bakery shop. My family did not find much difference between gluten-free olive bread and the one from the bakery.

My husband liked the olive bread more and my son Christos, the feta cheese bread. Of course, my son Angelos insists on the “divine” bread (see recipe here), as he calls it, that I make in the bread maker.

Let’s leave the words and start cooking this very easy and simple recipe!!!


Yields24 ServingsDifficultyBeginner

Prep Time15 minsCook Time40 minsTotal Time55 mins

Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients  must be checked that are Gluten-Free and without traces of gluten.

 500 g gluten-free flour Semper Mix
 450 ml lukewarm water
 10 g dry yeast
 1 tbsp granulated sugar
 50 ml extra virgin olive oil
 90 g chopped pitted green olives
 150 g coarsely chopped feta cheese

Abbreviations: g=grams kg= kilograms cup=250 ml tsp= teaspoon=5 ml  tbsp= tablespoon=3 tsp=15 ml ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) l=litre/liter=1000ml

1

Sift the flour and mke a small pit in the middle and add the yeast, sugar and about 50 ml of the lukewarm water there. If this is difficult for you, then mix the yeast, sugar and water in a bowl and set aside for the yeast to rise.

2

Let the yeast to activate for about 30 Minutes.

3

As soon as the yeast is ready, mix it with the flour with a whisk and add the rest of the lukewarm water, the oil and the salt.

4

Once they are mixed well, divide it into 2 bowls. Add the olives to one and the feta cheese to the other and mix lightly each.

5

Grease two cake forms size 9X22cm/ 23”X56” inches, with the help of a brush.

6

Pour each mixture into a different cake form.

7

At the bottom of the oven, place a pan with water so that our mixture does not dry out.

8

Place them in the oven at 50°C/120°F for about 30 Minutes, to rise.

9

Once the buns have raised, bake for about 40 Minutes at 220°C/430°F, until gets a golden brown color.

Ingredients

 500 g gluten-free flour Semper Mix
 450 ml lukewarm water
 10 g dry yeast
 1 tbsp granulated sugar
 50 ml extra virgin olive oil
 90 g chopped pitted green olives
 150 g coarsely chopped feta cheese

Directions

1

Sift the flour and mke a small pit in the middle and add the yeast, sugar and about 50 ml of the lukewarm water there. If this is difficult for you, then mix the yeast, sugar and water in a bowl and set aside for the yeast to rise.

2

Let the yeast to activate for about 30 Minutes.

3

As soon as the yeast is ready, mix it with the flour with a whisk and add the rest of the lukewarm water, the oil and the salt.

4

Once they are mixed well, divide it into 2 bowls. Add the olives to one and the feta cheese to the other and mix lightly each.

5

Grease two cake forms size 9X22cm/ 23”X56” inches, with the help of a brush.

6

Pour each mixture into a different cake form.

7

At the bottom of the oven, place a pan with water so that our mixture does not dry out.

8

Place them in the oven at 50°C/120°F for about 30 Minutes, to rise.

9

Once the buns have raised, bake for about 40 Minutes at 220°C/430°F, until gets a golden brown color.

Gluten free olive bread and feta cheese bread
  • Instead of feta cheese you can use other type of cheese.
  • The olive bread that reminded me a lot of the one I used to get from my neighborhood bakery is due to the Semper Mix flour which contains gluten-free wheat flour. That’s why the aroma was familiar to me.

Good Luck and Bon Appétit!!!

Did you make this recipe;

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Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud  for you.

   

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