Mediterranean Herb & Garlic Loaf

This Mediterranean Herb & Garlic Loaf is a fragrant, savory bread bursting with rustic flavor. It combines the warmth of garlic-infused olive oil, the briny bite of black olives, and the sweetness of sundried tomatoes—all tied together with rosemary and a hint of saffron for color and aroma. Soft on the inside with a lightly crisp crust, this loaf is perfect alongside soups, pasta, or simply dipped in olive oil. It’s simple to make yet feels like something straight from a Mediterranean bakery.

Time:

Prep Time: 20 minutes

Rising Time: 1½–2 hours

Bake Time: 25–30 minutes

Total Time: About 2½ hours

Serves: 8–10 slices

Ingredients:

3 cups (375 g) strong white flour

2 tsp dried yeast

1 tsp caster sugar

1 cup (240 ml) warm water

2 tbsp garlic-infused olive oil (plus extra for brushing)

1 tbsp fresh chopped rosemary

¼ cup chopped black olives

¼ cup chopped sundried tomatoes

A small pinch of saffron strands (soaked in 1 tbsp warm water)

1 tsp Malden salt (plus extra for sprinkling on top)

Instructions:

Activate the Yeast:
In a small bowl, mix the yeast, sugar, and warm water. Let it sit for about 5–10 minutes, until it becomes foamy and bubbly.

Mix the Dough:
In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, garlic-infused olive oil, and the saffron water. Stir until a rough dough forms.

Add Flavor:
Mix in the chopped olives, sundried tomatoes, and fresh rosemary. Knead lightly to evenly distribute them through the dough.

Knead the Dough:
Transfer to a floured surface and knead for 8–10 minutes, until smooth and elastic. If it’s too sticky, add a little extra flour; if it’s too dry, add a teaspoon of warm water at a time.

First Rise:
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours, or until doubled in size.

Shape the Loaf:
Punch down the dough, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet. Cover loosely and let it rise again for 30 minutes.

Bake:
Preheat the oven to 400°F (200°C). Brush the loaf with garlic olive oil and sprinkle with a pinch of Malden salt. Bake for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.

Cool and Serve:
Let the loaf cool on a wire rack before slicing. Serve warm with extra olive oil or alongside Mediterranean dishes like hummus, roasted vegetables, or pasta.

Tips

Use Warm (Not Hot) Water:
The ideal temperature for activating yeast is around 100–110°F (38–43°C). Hot water can kill the yeast, while cold water will slow fermentation.

Knead Until Smooth and Elastic:
Proper kneading develops gluten, which gives the loaf structure and chewiness. The dough should feel soft, slightly tacky, and spring back when poked.

Don’t Rush the Rise:
Letting the dough rise fully is key to a light, airy loaf. If your kitchen is cool, place the bowl in a slightly warm oven (turned off) to speed up the process.

Saffron Soak for Even Color:
Always soak saffron strands in a tablespoon of warm water or milk before adding. This releases their golden color and fragrance evenly throughout the dough.

Use Garlic-Infused Olive Oil Generously:
Brush some on top before baking and again after it comes out of the oven. It enhances the aroma and gives the crust a beautiful shine.

Prevent Over-Browning:
If the crust browns too quickly during baking, cover the top loosely with foil for the last 10 minutes.

Cooling Is Crucial:
Let the bread cool for at least 15–20 minutes before slicing. Cutting too soon can make the crumb gummy and collapse the texture.

Variations:

Cheesy Upgrade:
Add ½ cup of grated Parmesan or crumbled feta into the dough for a salty, savory twist.

Herb Mix:
Instead of just rosemary, try a blend of oregano, thyme, and basil for a more complex Mediterranean flavor.

Nutty Texture:
Stir in 2 tablespoons of chopped walnuts or pine nuts for a bit of crunch.

Roasted Garlic Loaf:
For a stronger garlic flavor, mix in mashed roasted garlic cloves instead of using garlic-infused oil.

Whole Wheat Version:
Replace 1 cup of white flour with whole wheat flour. It’ll add fiber and a slightly nutty taste—just note the loaf will be a bit denser.

Stuffed Loaf Variation:
Roll the dough out, spread a thin layer of olive tapenade or sundried tomato paste, roll it up, and bake. You’ll get beautiful spirals of flavor.

Flatbread Adaptation:
Flatten the dough into a large oval, drizzle with olive oil, sprinkle sea salt and herbs, and bake for a focaccia-style version.

Sweet-Savory Twist:
Add a handful of caramelized onions or roasted red peppers for subtle sweetness that balances the saltiness of the olives.

Q&A

Q: Can I make this bread without saffron?
Yes. The saffron adds a subtle aroma and color, but it’s optional. You can skip it or replace it with a pinch of turmeric for a warm golden hue.

Q: Can I use active dry yeast instead of instant yeast?
Definitely. Just dissolve it in warm water with the sugar and let it sit for about 10 minutes until foamy before mixing it with the flour.

Q: How do I store the loaf?
Wrap it in a clean kitchen towel or store it in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices in a zip bag and toast when needed.

Q: Can I make the dough ahead of time?
Yes. After the first rise, cover and refrigerate the dough overnight. Bring it back to room temperature before shaping and baking.

Q: What can I serve it with?
It pairs beautifully with Mediterranean spreads like hummus, baba ganoush, or tzatziki. It’s also perfect with soups, stews, or simply dipped in good olive oil.

Nutrition

(per slice, based on 8 servings)

Calories: 190 kcal

Protein: 6 g

Carbohydrates: 28 g

Fat: 6 g

Saturated Fat: 1 g

Fiber: 2 g

Sugar: 1 g

Sodium: 280 mg

Cholesterol: 0 mg

Note: Nutritional values will vary depending on the amount of olive oil and added ingredients like cheese or nuts.

Conclusion

The Mediterranean Herb & Garlic Loaf is rustic, aromatic, and full of character. Each bite blends earthy rosemary, sweet sundried tomatoes, and briny olives in a perfectly soft, flavorful crumb. Whether you enjoy it warm from the oven, toasted for breakfast, or alongside a hearty dinner, it brings a touch of the Mediterranean coast to your kitchen. Simple to make yet rich in flavor, it’s the kind of bread that elevates even the most casual meal into something memorable.