Olive bread recipe

  • Serves 6
  • 20mins to prepare, 45mins to cook plus 2-3hrs proving time
  • 525 calories / serving
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olive bread HERO

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.

Leave to rise in a warm place (an airing cupboard for example) for 2 hours or until doubled in size.

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.

  • 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
  • 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


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