Olive Bread
3.8 / 5 from 4 reviews
Serves: about 10 people. Portion size: about 85g per person. Makes one rustic loaf, about 12 slices. Nutrition is estimated per slice. For a softer crust, wrap the hot loaf in a clean tea towel while it cools.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 206 kcal
- Protein
- 5.6 g
- Carbohydrate
- 35.2 g
- of which sugars
- 1.1 g
- Fat
- 5.1 g
- of which saturates
- 0.8 g
- Fibre
- 2.1 g
- Salt
- 0.74 g
Ingredients
- 500g strong white bread flour
- 7g fast-action dried yeast
- 1 tsp caster sugar
- 1 1/2 tsp fine sea salt
- 300ml lukewarm water
- 2 tbsp extra virgin olive oil, plus extra for greasing
- 150g mixed pitted green and black olives, roughly chopped
- 1 tbsp fresh rosemary, finely chopped (optional)
- Fine semolina or extra flour, for dusting
Method
Mix the flour, yeast, sugar, and salt in a large bowl. Stir in the lukewarm water and olive oil to form a soft dough.
Knead for 8-10 minutes until smooth and elastic, then flatten slightly and knead in the chopped olives and rosemary.
Place in a lightly oiled bowl, cover, and leave to rise for 1-1 1/2 hours, or until doubled in size.
Tip the dough onto a lightly floured surface, shape into a round loaf, and set on a dusted baking tray. Cover and prove for 35-45 minutes.
Heat the oven to 220C/200C fan/gas 7. Slash the top of the loaf, then bake for 30-35 minutes until deeply golden and hollow-sounding underneath.
Cool on a wire rack for at least 25 minutes before slicing.
Reviews
This tasted fresh and satisfying without feeling complicated. A keeper for me.
Julie ReadA solid recipe. I made a small adjustment to the spice level for my taste.
Sarah AllsopReally good family dish. Straightforward prep and the leftovers were still tasty the next day.
Andy RobinsGood flavour overall, though I would add a little more seasoning next time.
Steve Allanson