Olive bread Recipe

A deliciously easy loaf of bread flavoured with black olives. Delicious with mozzarella and sundried tomatoes.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Strong white bread flour : 750 g
  • Water : 420 ml
  • Caster sugar : 10 g
  • Dried baker's yeast : 20 g
  • Fine salt : 10 g
  • Black olive(s) : 100 g



    Sift the flour, salt and sugar into a large bowl. Finely chop the black olives and add to the bowl. Add the dried yeast, mix in and make a well in the centre.

    Heat the water until tepid and then slowly add to the flour. Mix with a spoon to begin with and, when it starts to come together, use your hands to form a ball. Transfer to a floured surface and knead for 2-3 minutes until it forms a smooth ball.

    Clean and lightly oil the mixing bowl and then return the dough to the bowl and cover with cling film. Leave to prove in a warm place until it doubles in size.

    After it has doubled in size, transfer back onto a floured surface and knead for a minute or two before shaping the dough into a circle. Create a smooth ball by tucking the dough into the centre of the circle. Turn the bread over to give a smooth ball of dough.

    Place the loaf in the centre of a deep round baking tin. Leave to prove once more in a warm place for 30 minutes. Preheat the oven to 230'C while the dough is proving.


    Dust the loaf with a little flour and bake in the oven for 30-40 minutes. Check the loaf is cooked by tapping the bottom - it will sound hollow when ready.

    Allow to cool on a wire rack before cutting.

Chef's tip

«For a richer loaf, replace 20ml of the water with olive oil.»

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