Olive bread
The most delicious homemade olive bread you'll ever find. Don't be put off by the prep time - it's only about 15 minutes hands-on the rest is resting time.
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Servings: 12 large loaf
Calories: 156kcal
Ingredients
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 2 teaspoons sugar I used 1tsp
- 1 teaspoon salt I used 2 tsp
- ½ cup chopped black olives
- 3 tablespoons olive oil
- 1¼ cups warm water 110F / 45C
Instructions
- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. You can do this using a dough hook on a stand mixer.
- Turn out dough onto a floured board and knead it until it is smooth and elastic.
- Set it aside to rise for about 45 minutes or until it doubles in size.
- Punch the risen dough down and then knead it again for 5-10 minutes or until it's smooth.
- Cover it again and leave to rise for 30 minutes or until it doubles in size.
- Use your hands to shape the dough into a round ball.
- Line a large bowl with a lint-free tea towel and coat it generously with flour.
- Turn the dough into the tea towel so it is seam-side up.
- Dust the top with a bit more flour and then cover it loosely and leave it to double in size again (about 20 minutes).
- While the bread is rising for the third time, put a pan of water in the bottom of the oven and preheat it to 210C(410F) fan-forced.
- Line a baking tray with baking paper.
- Gently tun the dough onto the baking tray seam side down.
- Bake the loaf at 210C(410F) for 15 minutes then reduce heat to 170C(340F) and bake for 30 more minutes, or until it is golden.
- Leave to cool on a wire rack before slicing.
Nutrition
Calories: 156kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 284mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23IU | Vitamin C: 0.002mg | Calcium: 9mg | Iron: 0.3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
