Olive Bread
Member recipe

Olive Bread

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(2 ratings)

Member recipe by

Servings

Serves 1 - 8 Rolls

This is a very basic recipe, and tastes really good.

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Ingredients

  • Dough:
  • Bread flour, 250g
  • Salt, 1 level tsp
  • Sugar, ½ tsp
  • Yeast, 1 level tsp
  • Warm water, 150ml
  • Olive oil, 1 tbsp (and some for greasing)
  • Olives, 6-10 (depends how much you want)
  • Fresh rosemary, just a spring or two

Method

    1. Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
    2. Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
    3. Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
    4. Preheat oven at 210ºC Fan/ 230ºC/Gas 8
    5. Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls. Cook for 10 mins, until ready.

Comments, questions and tips

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Comments (7)

simmuns's picture

This recipe is too small to make 8 rolls. These quantities only make a 1 pound loaf max or enough dough for a 4 slice pizza so will never stretch to making 8 rolls.....

mizmoey's picture

"Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls. Cook for 10 mins, until ready".

This is probably going to see a silly question, but what is "grase"?

jjherts's picture
5

Check my tips.... This recipe omits the second rising and shape rising essential for first class bread.... Also the rosemary! Add half a cup chopped rosemary to a double quantity .... Baked this twice now... No problems... Delicious!

itsnice's picture
1

There is something wrong with this recipe. The quantities make it impossible to knead the bread properly. I had to double everything and I still lost a lot of the olives in the kneading process. Also, the dough was too stiff so I had to add some extra water and even then the dough was dry. Find another recipe if you want to make oliver bread, if I were you.

jjherts's picture
5

Try a different flour.... Make sure you use strong bread flour... Normal flour for bread will result in what you have stated... Stodgy wet dough...

jjherts's picture
5

The recipe is enough for 6 to 8 rolls.... It just omits the rising stages... Make recipe, knock back, allow second rise, then shape, allow third rise on baking tray, golf ball size dough will double again, slosh tops with olive oil, sprinkle with sea salt and bake....

deirdre1's picture

I made it for my family we all really enjoyed them. I even got requests for the recipe, however, if you are going to make these I suggest you double the recipe as it only makes 8 very small rolls. I just got six out of the first batch. I will for sure make them again. Excellent.

Questions (0)

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Tips (2)

jjherts's picture
5

Always use best strong bread flour you can find.... And fresh quick action yeast... Keep flour in a fridge and yeast in the freezer...
I use Wessex Mill Strong White Bread Flour from my local farm shop
Allinson Easy Bake Yeast kept in freezer

jjherts's picture
5

Perfect recipe... However.... It omits following...
I doubled the quantities (500g strong bread flour etc).... Added 142g jar of pitted black olives (in brine drained) sliced.... Four sprigs of rosemary chopped into dry ingredients...
Allow to rise for 1hr in an olive oil lined bowl....
Knock back.... Punch and give a 2 minute knead....
Put back in bowl and allow to rise again....
Then form into shapes or loaves required....
Allow to rise third time before baking.... (30-40 mins)
Slosh tops with olive oil and sprinkle with sea salt crystals before baking!
Perfect savoury bread for cheese and homemade chutneys!