-
-
Add this recipe to your binder
This recipe is in your binder
-
Olive bread recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
78 ratings
Ingredients
- 700g strong white bread flour
- a little bread flour, for dusting
- 1tsp salt
- 1tsp dried yeast
- 1tsp sugar
- 1tbsp olive oil
- 400-450ml warm water
- 50g pitted black olives, sliced
If you haven't got any white bread, try using brown instead
Each serving contains
-
Energy
2235kj
525kcal
26%
-
Fat
5g
7%
-
Saturates
1g
5%
-
Sugars
3g
3%
-
Salt
1.3g
22%
of the reference intake
Carbohydrate 110.6g
Protein 17.2g
Fibre 6.3g
Method
- Combine the flour, sugar, salt and yeast in a large mixing bowl, then work the olive oil in. Add the warm water steadily until you can form a fairly sticky dough. Add a little more water if it is too stiff, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a large, clean mixing bowl and cover with clingfilm.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- Leave to rise in a warm place (an airing cupboard for example) for 2 hours or until doubled in size.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- Grease a large baking tray. Turn the dough out onto a lightly floured surface, knock it back and knead again with a tablespoon of the sliced olives for 3-4 minutes until smooth and elastic. Shape into an oval and place on the baking tray. Cover loosely with an oiled piece of clingfilm and leave to rise again for 30-40 minutes.
- Pre-heat the oven to 230°C.
- Make slashes in the top of the loaf and stud with the remaining olives. Bake for 30-40 minutes until golden and risen. Remove and allow to cool on a wire rack. Slice and serve.