Panara Kalamata Olive Bread Recipe

January 23, 2007 | Posted by Allison as Bread Recipe at 12:00 pm |

kalamata-olive-bread-recipe-1-23-07.jpgWe would all like to know our restaurant’s secrets & how they so agilely prepare our meals.  Today, I will let you in on a little secret, Panera Bread’s Kalamata Olive Bread recipe!

This fabulous bread recipe combines the wonderful taste of Kalamata olives (my personal favorite) with the delicious taste of Panera Bread.  A true keeper, enjoy!

Ingredients for the Starter:

  • 1 cup (8.375 ounces) warm water (95-105° F)
  • 2 teaspoons (0.25 ounces) fresh yeast
  • 1 cup (4.875 ounces) all-purpose flour

Ingredients for the Dough:

  • 2/3 cup (4.75 ounces) warm water (95-105° F)
  • 3 tablespoons (2 ounces) honey
  • 4 teaspoons (0.5 ounces) fresh yeast
  • 1/4 cup + 1 teaspoon (2 ounces) vegetable shortening
  • 4 3/4 cups (23 ounces) all-purpose flour
  • 1 tablespoon (0.5 ounces) salt
  • 1 3/4 cups (8.5 ounces) kalamata olives, pitted

What’s Next: 

To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.

For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.

Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.

Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

Eat well & Laugh often!

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7 Comments »

  1. Who Has the Best Freshly Baked Bread in Your Area? - bFeedMe Said,

    January 26, 2007 @ 7:20 am

    [...] it, you need it & it’s just pretty darn awesome, that bread.  I was wandering around Panera Bread the other day & taking in their bread selections when I realized that I wasn’t that [...]

  2. topGrubs.com Said,

    February 28, 2007 @ 3:58 pm

    Panara Kalamata Olive Bread Recipe…

    This fabulous bread recipe combines the wonderful taste of Kalamata olives (my personal favorite) with the delicious taste of Panera bread. A true keeper, enjoy!…

  3. valet parking Said,

    May 1, 2007 @ 2:53 pm

    wow, what a great article!
    I can’t wait for dinner to get my hands on some of the bread.

  4. Carole Said,

    July 22, 2007 @ 3:49 pm

    I am a secretary at a small expulsion high school and all the teachers need extra tlc.
    So on Fridays I serve your kalamata bread warm with whipped cream cheese. We all thank you for the recipe.

  5. pilates class Said,

    July 27, 2007 @ 3:37 pm

    great recipie.. will try to make it for my students next week.

  6. Wedding cake pictures Said,

    October 11, 2007 @ 10:58 pm

    Has anyone tried this with syrup instead of honey?
    Looks great!

  7. Proofing Said,

    February 8, 2008 @ 6:57 am

    How Do I Puppy Proof My Home?

    If there’s one lesson that I’ve learned well as a dog owner,

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