Olive bread

Olive bread

By
From
Margaret Fulton Favourites
Serves
6-8
Photographer
Tanya Zouev and Armelle Habib

I picked up this recipe on a visit to Venice many years ago, when the sight of black olives in bread was a really new idea to me. Now we often make it when we go to my granddaughter’s farm; the smell of baking bread welcomes everyone and puts us in that country holiday mood.

The best way to serve it is cut into chunks for dunking into a good extra-virgin olive oil, or topped with a soft goat’s cheese or curled slice of prosciutto. Olive bread also makes a lovely base for savoury sandwiches and is good just sliced with icy-cold butter or a dip like Baba Ghanouj.

Ingredients

Quantity Ingredient
4 cups plain flour
1 teaspoon sea salt
2 teaspoons sugar
1 sachet dry yeast
freshly ground black pepper
4 tablespoons olive oil
1 1/2-2 cups warm water
3/4 cup black olives, pitted and roughly chopped

Method

  1. Sift the flour into a large bowl with the salt and sugar. Stir in the yeast. Make a well in the centre and add the pepper, olive oil and warm water.
  2. Gradually incorporate the wet ingredients into the flour mixture. Mix to a soft manageable dough, adding more water if necessary. Turn onto a floured surface and knead for 5–10 minutes until the dough is smooth and elastic. Incorporate the olives until mixed through evenly. Place in a greased bowl and sprinkle with a few drops of water. Cover the bowl with plastic wrap, then a tea towel. Leave in a warm place for 1 hour.
  3. Preheat the oven to 200°C. Grease and flour a baking tray. Lightly knead the dough again, and shape into 2 loaves, each 25 cm long. Place on the tray, sprinkle with a little flour and cover with a cloth. Leave for 15 minutes, until doubled in size, and make slashes on the tops of the loaves with a sharp knife.
  4. Bake the loaves for 20 minutes then reduce the oven temperature to 180°C and bake for another 25–30 minutes, until the bread sounds hollow when tapped and is well risen and golden.
Tags:
Margaret
Fulton
Favourites
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