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Freshly baked Olive & Parmesan Calzone
Rustic calzone bursting with black and green olives and aged parmesan

Olive & Parmesan Calzone

Author: Flavelo
Recipes Main Courses
The genius of Italian cuisine lies in simplicity: take an excellent dough and fill it with the treasures of the pantry. In this recipe, the duo of umami-bomb parmesan and salty-tart olives dominates, held together by the softness of mozzarella. This calzone doesn't try to be more than what it is: an honest, rustic dish that transports you to the shores of the Mediterranean with every bite.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 760 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large mixing bowl
  • Kitchen scales
  • Sharp knife
  • Grater
  • Baking parchment
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sift the flour into a bowl, mix in the salt and dried yeast. Add the warm water and olive oil.

Tip: The oil in the dough softens the gluten network, so the baked dough will be less chewy and more crumbly (Effect of lipids on dough).
2 ✓

Knead the dough for 8-10 minutes until completely smooth. Cover and leave to rise in a warm place for 1 hour.

Tip: During proving time, the yeast fungi produce gases, which makes the crumb porous.
3 ✓

While the dough rises, prepare the filling: slice both types of olives into rings. Crush the garlic, tear the basil into small pieces.

Tip: Don't cut basil with a knife if possible, tear it instead, because contact with metal can turn it brown along the cut (Oxidation).
4 ✓

Grate the mozzarella and parmesan. Mix them in a bowl with the olives, garlic, and herbs.

Tip: Mixing the cheeses ensures the flavour experience is consistent in every bite.
5 ✓

Turn the risen dough onto a floured surface, divide into 4 parts. Roll them into circles approx. 3-4 mm thick.

Tip: If the dough springs back when rolling, let it rest for 5 minutes.
6 ✓

Pile the filling onto one half of the doughs, leaving the edges clear. Fold the other half of the dough over and seal tightly with a fork or your fingers.

Tip: Make sure no air remains between the filling and the dough, as it can expand during baking and crack the casing.
7 ✓

Place the calzones on a baking tray, brush with beaten egg. Bake at 200°C for 20-25 minutes until golden brown.

Tip: The filling will be hot due to the high fat content of the parmesan, be careful!
8 ✓

Let rest for 5-10 minutes before serving so the cheese sets slightly.

Tip: Patience is key here for the perfect texture.

Recipe FAQ

Why did the dough become hard?
It might have absorbed too much flour during kneading, or you overbaked it. The dough should be soft when shaping.
Can I use wholemeal flour?
Yes, but you will need more liquid, and the dough will be less airy due to the bran fibres.

Ingredients

  • 500 g Wheat flour (Plain)
  • 7 g Dried yeast
  • 300 ml Warm water
  • 10 g Salt
  • 30 ml Olive oil
  • 200 g Mozzarella cheese (block)
  • 100 g Parmesan cheese (Grana Padano or Parmigiano Reggiano)
  • 100 g Black olives (pitted)
  • 100 g Green olives (pitted)
  • 2 cloves Garlic
  • 10 g Fresh basil
  • 1 tsp Dried oregano
  • 1 pc Egg (for glazing)