An olive bread loaf cut into slices

Olive bread

Name: Olive bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Cuts into 12 thick slices
Ingredients: 7g sachet fast-action dried yeast; 550g strong white bread flour plus extra for dusting; 1½ tsp fine sea salt; 1 tbsp dried oregano; 100g pitted green olives roughly chopped, plus 1 tbsp brine; 100g pitted black olives roughly chopped; 1 tbsp extra virgin olive oil; semolina for dusting

Ailsa Burt

Save recipe

Cuts into 12 thick slices

Easy

Prep: 20 mins

Cook: 45 mins

plus at least a few hours proving

A star rating of 4 out of 5.4 ratingsRate

loading...

Bake a loaf studded with green and black olives to enjoy simply spread with butter, or for dunking into soup or a Mediterranean-style stew

Dairy-free

Egg-free

Low sugar

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broccoli & stilton soup

A star rating of 4.8 out of 5.583 ratings

Bean & halloumi stew

A star rating of 4.7 out of 5.433 ratings

Apple & feta salad

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

7g sachet fast-action dried yeast
550g strong white bread flour

plus extra for dusting
1½ tsp fine sea salt
1 tbsp dried oregano
100g pitted green olives

roughly chopped, plus 1 tbsp brine
100g pitted black olives

roughly chopped
1 tbsp extra virgin olive oil
semolina

for dusting

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal212
fat5g
saturates1g
carbs35g
sugars0.3g
fibre2g
protein6g
salt1.17g

Method

step 1

Tip the yeast, flour, salt, dried oregano, olives, olive brine and olive oil into a stand mixer fitted with a dough hook, along with 300ml warm water. Mix on low speed for 8-10 mins until you have a smooth, elastic dough. Line a bowl with a clean tea towel. Form the dough into a ball, then transfer to the bowl, seam-side up. Cover and chill for at least a few hours until doubled in size, or up to 24 hrs (the longer it proves, the deeper the flavour will be).
step 2

When ready to bake, heat the oven to 240C/220C fan/gas 9 with a large, lidded casserole dish inside for 30 mins. Take the lid off the casserole dish and sprinkle some semolina over a large sheet of baking parchment. Carefully transfer the dough, seam-side down, to the baking parchment. Remove the casserole dish from the oven and put the dough in it, then cover with the lid. Bake for 40 mins, then remove the lid and bake for a further 10 mins until the loaf is golden brown and the base is hollow when tapped. Will keep covered at room temperature for up to three days or chilled for up to a week.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now