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Olive Bread

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  White bread flour 2 Ounce (550 Gram)
  Yeast 1 1⁄2 Teaspoon
  Sea salt 2 1⁄2 Teaspoon
  Warm water 8 Fluid Ounce (250 Milliliter)
  Extra virgin olive oil 2 Fluid Ounce (50 Milliliter)
  Pitted black olives 4 Ounce, chopped (125 Gram)

1. Sift 500 g (1 lb) of the flour into the bowl of a food mixer and stir in the yeast and salt. Add the water and oil and, with the mixer set on low, work the ingredients together to form a soft dough. Increase the speed to high and knead for 8-10 minutes until the dough is smooth and elastic.
2. Turn out the dough on to a lightly floured surface, add the olives and the rest of the flour and knead into the dough. Shape the dough into a ball and leave to rise in an oiled bowl, covered with a clean tea towel for 1 hour until it has doubled in size.
3. Turn out the dough on to a lightly floured surface and knock out the trapped air. Shape the dough into a log and then roll it out to form a thin sausage about 60 cm (24 inches) long. Form the sausage into a ring, pressing the ends together, and transfer it to a large, lightly oiled baking sheet. Cover it loosely with oiled clingfilm and leave to rise for a further 30 minutes.
4. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes until the bread is risen and sounds hollow when it is tapped underneath. Leave to cool on a wire rack.

Recipe Summary

Difficulty Level: 
Side Dish
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 941 Calories from Fat 701

% Daily Value*

Total Fat 78 g120.3%

Saturated Fat 4.4 g21.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4698.9 mg195.8%

Total Carbohydrates 50 g16.6%

Dietary Fiber 2 g7.9%

Sugars 0.2 g

Protein 7 g14.8%

Vitamin A 0% Vitamin C 0.01%

Calcium 1.7% Iron 4.2%

*Based on a 2000 Calorie diet

Olive Bread Recipe