Mixed olive bread

(15 ratings)
Olive bread
Olive bread
  • Makes: 12

  • Skill level: Easy peasy

Splash out on special olives to make this bread memorable. Try some with a hint of garlic, herbs or chilli for even more pizazz.


  • 500g (1lb 2oz) very strong white bread flour
  • 11/2tsp salt
  • 1tbsp unrefined Golden Caster sugar
  • 175g (6oz) mixed pitted olives, drained from olive oil, roughly chopped
  • 3tbsp extra virgin olive oil
  • 350ml (12fl oz) warm water
  • 1tbsp mini sprigs of fresh rosemary or thyme (optional)
  • Coarse sea salt to sprinkle


  1. Put the white bread flour into a large bowl. Add the salt, golden caster sugar and olives.
  2. Pour in the olive oil and the warm water. Mix together to combine.
  3. Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
  4. Shape and roll into a rectangle. Put into a greased 17cm x 27.5cm (7 x 11inch) rectangular tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the olives and sprinkle with coarse sea salt.
  5. Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
  6. Preheat the oven to 220C/ fan 200C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200C/ fan 180C/ gas
  7. Bake the bread for 35 minutes until golden. To test to see if the loaf is ready, upturn and tap the base ? it should sound hollow. Sprinkle on the fresh rosemary or thyme if desired.

Your rating

Average rating

  • 3
(15 ratings)

Your comments


Waste of time, effort and money, was curious as to why no yeast was needed but followed the recipe anyway, again as other have stated this is raw in the middle after almost an hour in the oven!! It didn't increase in size at all and I think that 'yeast' has been missed off this recipe. Very disappointed :-(


I tried again but this time kneaded the dough! It was pretty mnuch the same - this recipe just didn't work for me.


I couldn't get very strong flour so used strong instead. I also copied down the recipe instructions wrongly and forgot to knead the dough...! I did not get what I was expecting- it did not double in size and seemed to be raw in the middle after over 50 minutes in the oven. I'm not sure if it's because I didn't knead it or if it's because the flour was different.

comments powered by Disqus

FREE Newsletter