Olive bread


  1. Place water in a bowl and add honey, stir until dissolved.
  2. Add the yeast, set aside for 10/15 minutes until foamy.
  3. Add in 3 tablespoons of olive oil, mix and add salt.
  4. Sift half of the flour into a bowl.
  5. Make a well in the center and add the yeast mixture, sift in remaining flour or enough to make a firm dough.
  6. Turn out onto lightly floured board, knead for 10 min.
  7. Knead into a firm dough.
  8. Set aside to rise for 2-3 hours, until double in size.
  9. Add 3 tablespoons of olive oil to a pan, heat.
  10. Add the onions and fry over low heat until golden, set aside.
  11. Add the olives to boiling water and blanch for a few seconds.
  12. Drain olives and pat dry with paper towel, finely chopped.
  13. Add olives and rosemary to onions, and toss together.
  14. Add to dough and knead for 1/2 min. make into a rounded mound.
  15. Grease a baking tray with olive oil, flatten dough on the tray.
  16. Cover lightly with a towel and set aside for 1 hour.
  17. Preheat oven to (190¬?C), (375¬?F),(Gas Mark 5)
  18. Bake for 10 minutes, reduce oven to (180¬?C), (375¬?F), (Gas Mark 4)
  19. Coat with olive oil and bake for 30 minutes until golden


  • 4 fl oz (125ml) olive oil
  • 8 fl oz (250ml) luke warm/tepid water
  • 1 teaspoon honey
  • 1 and half teaspoons of dry yeast
  • 1 lb (450g) wholemeal flour
  • 1 teaspoon of sea salt
  • 2 onions finely chopped
  • 10 pitted olives
  • 1 tablespoon rosemary

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