This tomato-olive Babka combines two great things: Bread and mediterranean flavors! This recipe starts with an easy bread dough, which is really soft and has a divine savory filling, such as tomato flavor, herbs and greek Kalamata olives. This babka dough is then rolled up, sliced and braided into an eye-pleasing babka loaf!
Babka or Baba, "grandmother" in Polish, is a traditional sweet twisted/ braided bread or cake, which is developed in the Jewish communities of Eastern Europe in 19th century. It is really popular in Israel and in the Jewish diaspora around the world and is typically made with sweet fillings, most popular being chocolate. Over the years Babka became famous across the world and other recipe versions such as savory babkas are developed and loved.
I couldn't resist to give Babka a mediterranean character, so i developed a simple bread recipe with a savory mediterranean filling, such as tomato flavor, herbs and greek Kalamata olives. This recipe can be made with a stand mixer for an easier work, but it can also be made in a bowl by hands.
15 gr. Dry Yeast
160 ml lukewarm Water
260 gr. All-Purpose Flour
2 tbsp. Olive Oil (plus more for brushing)
1 tsp. Sugar
1/2 tsp. Sal
2 tbsp. Tomato Paste
1/2 tsp. Oregano
1/2 tsp. dried Basil
1 1/2 tbsp. Kalamata Olives
In a mixer's bowl (or in a bowl) add yeast, water and sugar. Mix and allow to stand for 10 minutes, until yeast will be activated.
Add flour, salt, olive oil and knead on medium speed for approximately 5 minutes (by hands knead 10 minutes), until dough is soft and elastic, and pulls away from the sides of the bowl.
Cover dough with a plastic wrap or a towel and allow to rest for 1 1/2 to 2 hours or until double in size.
In a small bowl, add all the filling-ingredients except for the kalamata olives and mix.
On a lightly floured surface roll out the dough (approx. 40 cm).
Spread dough with the tomato paste-sauce and sprinkle with olives.
Roll up the dough.
Using a knife, slice in half lengthwise.
Pinch the strips together on one end and braid them.
Transfer the braided dough to a loaf pan lined with baking paper.
Allow to rest for 30 minutes and preheat oven to 200 degrees.
Brush bread with olive oil and bake for approximately 35-40 minutes, until golden brown.
Remove loaf pan from the oven and let cool for 5 minutes. Then lift dough from the pan and place on a rack to cool more.
Brush the top with olive oil and serve.
Enjoy your Tomato- Olive Babka!!!
Have you made this Tomato-Olive Babka? Comment in my Instagram account, send me a picture and let me know, what you think!
If you have any questions, don't hesitate to contact me!