Mixed olive bread

(15 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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

comments powered by Disqus

FREE Newsletter