About the Recipe
Olive bread is a Mediterranean-inspired loaf that combines the earthy richness of olives with the comforting warmth of freshly baked bread.
Whether made with green or black olives, this crusty, chewy delight bursts with briny flavour in every bite. Perfect for pairing with soups, cheeses, or simply enjoyed with a drizzle of olive oil, it’s a bakery-style classic that brings a touch of the sun-drenched coast to your kitchen.
Ingredients
500g bread flour
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon rosemary
7g fast action yeast
360ml water
2/3 cup sliced olives
Instructions
Step 1
Start by combining the bread flour with 1 teaspoon of salt, 1/2 teaspoon of garlic powder, and the rosemary in a large bowl.
Step 2
Then, in a separate bowl, combine the fast action yeast with 120ml of water. Make sure the yeast is completely dissolved before incorporating it into the flour mixture. Start mixing the ingredients with your hands.
Step 3
Gradually incorporate 240ml of water while mixing the flour and water with your hands. Continue mixing until a dough starts to take shape; it's okay if the dough is rather sticky.
Step 4
Mix the sliced olives into the dough until they are thoroughly blended. Then, take the dough out and knead it for several minutes on a floured, clean surface.
Step 5
Put the dough in a bowl that has been oiled and cover it with cling film. Leave it in a warm place for 2 hours, during which the dough will double in size.
Step 6
Place the dough on a floured surface and knead it again for a few minutes. This process will enhance the bread's strength and texture.
Step 7
Position the kneaded dough on a baking tray and form it to your desired shape. Make diagonal cuts on the top of the bread and dust 1 tablespoon of flour over it.
Step 8
Place the bread in a preheated oven at 200 degrees and bake for 30 minutes.
Step 9
Remove the bread from the oven and let it cool before slicing. It pairs well with baked camembert or soup.