Olive Bread

With fruity extra virgin olive oil…

Olive Bread myfavouritepastime.com _4817I discovered I had several bottles of olives in my pantry and decided to make good use of them. Generally speaking my kids don’t care much for olives even though they enjoyed eating these Greek Style Meatballs and this Feta and Olive Pull-apart Bread. I used black and green olives, and some good quality, fruity, extra virgin olive oil from Greece. If you love olives, then you’ll absolutely love this bread. If you don’t, then you can substitute them with whatever ingredients you prefer. I used the same dough to make an Almond Sultana Loaf. It was deliciously nutty and sweet.

Olive Bread myfavouritepastime.comI wish you a wonderful weekend…today is Friday!!!!

Olive Bread myfavouritepastime.com

  • Ingredients
  • 300g (10oz, 2½ cups) white bread flour (I used Canadian, Five Roses all-purpose flour)
  • 50g (2oz) whole wheat flour
  • 1 teaspoon Fleischmanns instant yeast
  • 1 teaspoon salt
  • 1 cup warm water
  • 30ml (2 tablespoons) extra virgin olive oil
  • 115g (4oz, 1 cup) pitted black and green olives, drained, patted dry and coarsely chopped
  • 1 teaspoon dried thyme
  • Extra olive oil to brush the top

Olive Bread myfavouritepastime.comPlease, always remember to assemble ingredients before you start (oops-water?)

Olive Bread myfavouritepastime.comSift the flour, yeast and salt into a bowl and make a well in the centre. Add the water and olive oil into the well

Olive Bread myfavouritepastime.com_4769and mix into a soft dough (you may need 2-3 tablespoons more water).

Olive Bread myfavouritepastime.com_4773Turn the dough onto a lightly floured surface and knead 10 minutes until smooth and elastic.

Olive Bread myfavouritepastime.com_4776Place the dough in a lightly oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.

Olive Bread myfavouritepastime.com_4780

Mix the olives with the dried thyme. Knock back the dough onto a lightly floured surface and knead in the olive-thyme mixture.

Olive Bread myfavouritepastime.com_4786Leave the dough to rest for about 5 minutes

Olive Bread myfavouritepastime.com_7431then shape into an oval loaf, tucking the ends in place. Place on the prepared baking sheet. Using a very sharp knife, make deep slashes on the surface of the loaf. Cover the loaf with a lightly oiled cling film or polythene bag and leave in a warm place for 30-45 minutes or until doubled in size.

Olive Bread myfavouritepastime.com_7432Brush the loaf, liberally with the extra olive oil and bake 30-35 minutes,

Olive Bread myfavouritepastime.comuntil golden and cooked through. Transfer onto a wire rack to cool.

Olive Bread myfavouritepastime.comIf you love olives, you’ll absolutely love this bread

Olive Bread myfavouritepastime.comMy Kids don’t care much for olives, so I practically ate this bread myself over a period of four days.Olive Bread myfavouritepastime.com

I especially loved the taste of the green olives.

Olive Bread

Preparation time: 20 minutes + 2 hours standing; Baking time: 30-35 minutes; Makes: I loaf (8 slices)

Ingredients

  • 300g (10oz, 2½ cups) white bread flour (I used Canadian, Five Roses all-purpose flour)
  • 50g (2oz) whole wheat flour
  • 1 teaspoon Fleischmanns instant yeast
  • 1 teaspoon salt
  • 1 cup warm water
  • 30ml (2 tablespoons) extra virgin olive oil
  • 115g (4oz, 1 cup) pitted black and green olives, drained, patted dry and coarsely chopped
  • 1 teaspoon dried thyme
  • Extra olive oil to brush the top

Instructions

  1. Line a baking sheet with parchment and lightly sprinkle a little cornflour (maize flour). Preheat the oven to 400°F (200°C), 10 minutes before baking.
  2. Sift the flour, yeast and salt into a bowl and make a well in the centre. Add the water and olive oil into the well and mix into a soft dough (you may need 2-3 tbsp more water). Turn the dough onto a lightly floured surface and knead 10 minutes until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with cling film (plastic wrap) and leave in a warm place for 1 hour or until doubled in size.
  4. Mix the olives with the dried thyme. Knock back the dough onto a lightly floured surface and knead in the olive-thyme mixture. Leave the dough to rest for about 5 minutes then shape into an oval loaf, tucking the ends in place. Place on the prepared baking sheet.
  5. Using a very sharp knife, make deep slashes on the surface of the loaf. Cover the loaf with a lightly oiled cling film or polythene and leave in a warm place for 30-45 minutes or until doubled in size.
  6. Brush the bread liberally, with the extra olive oil and bake 30-35 minutes, until golden and cooked through. Transfer onto a wire rack to cool.

Points to note:

  1. Please note I doubled the recipe and made two breads. I used 700g white and wholewheat flour and 2 cups + 2 tablespoons water (530ml water).
  2. The dough should be soft and elastic. It makes a better olive bread.

myfavouritepastime.com 

Notes on Convection Baking:

  1. I bought a convection oven and now my life is a living hell. Baking bread and pizza is proving to be a challenge and now, I’m constantly making notes for myself until I get it right. Yesterday I bought an oven thermometer because I think something is terribly wrong with the temperature setting. I haven’t used the thermometer yet. I plan to use it when making pizza, today.
  2. Baked this bread at 400°F (200°C) –Convection Bake in the lower oven but the bread was dry and unpleasant on top. Next time try using single oven at Bake setting and higher temperature (450°F)

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

33 thoughts

      1. When I treat myself to something no one else likes, I place it next to my dinner plate and say, “This is only for me because I like it so much.” Eventually, others ask to try “just a taste”. Then, in time, they (my kids) acquire a taste for it too. lol

        1. My week is great. I got caught up with so many things today, but I’ve all the ingredients for that lovely cake I saw on your blog. I bought myself some buttermilk, I have a 1kg pot of honey and am now ready do go. Will definitely make the cake tomorrow and give you feedback. It looked too good to be true. Have a lovely night and best regards to your best half.
          Love
          Liz

  1. Hi Liz, you are really in a bread making mood these days. Way to go girl! I have to say, I do not care for olives, but this bread might just make me want to try them. It looks wonderful. Did you get to use your new kneading “chef”? I hear you about a convection oven!!! I’m still learning too. I hope you get yours figured out and it all works out. Best of luck with future bread baking in the convection and do let us know how it goes. Have a great Halloween!

    1. Oh yes Sandy. This is my bread making time. I’m really enjoying the whole experience. I know how much you don’t care for olives. I’ve not yet used my new K-chef yet. It’s still sitting in a box. I’ve had way too many problems with the oven. I think I want to return it. I even don’t use the convection setting for bread. It makes the bread too dry and funny looking. I wish I never bought a new stove. I miss my old one dearly. Wish you a happy Halloween.
      Warm regards to your family
      Liz

      1. I believe you are right about the convection oven and bread, mine was really dry but still gooey inside…..if that makes sense. I think I will stick to just “bake”! It’s raining and grey and misty here today, trick or treaters will need umbrellas. We don’t get them in my park, so my sis and a friend are going out for dinner for Chinese! Lol, love your recipe, and will definitely be making this one. I very much dislike having to turn the clocks back, it makes winter that much more unappealing! Oh, wait, what am I complaining about…..I only have two months of it! LOL, Cheers Liz!

        1. Lucky you. I have about 4 months of misery coming by. I am trying not to think about it but then I really dread those extra extra cold days. I am returning the new stove. My old one is still in the Garage. I meant to give it away but now I’ll just hook it back on because it makes fantastic bread, pizza, roast potatoes and flatbreads. I really regret having sunk so much money in some unworthy thing. I am off to discus with the store where I bought it. I even paid a few hundred dollars for some so called “protection plan” so I hope it will protect my misery.
          My street is dull this year.. A few people have a pumpkin on their doorstep but nothing fancy. I think I shall also take my kids out for dinner. They think they are too old for trick/treat (youngest is 15). Have a happy halloween and a lovely, ladies dinner. Best wishes to your sis and friend.
          Liz

  2. I love, love green and kalamata olives so I know I would enjoy this bread, Liz! It really looks wonderful. I would probably have to eat the whole thing myself as my daughter is allergic to olives, but that would be fine with me! I might give my husband a bite or two! 🙂 Thanks for the recipe. Happy Friday!

    1. Me too, Shari. Thanks for the compliments. I had to eat 3/4 of the loaf myself over some days. My kids don’t care for olives. I didn’t know about olive allergy. I’ve learnt something new.
      Have a wonderful weekend, Shari. Mine will be spent constructing IKEA storage cupboards. Warm wishes to your family.
      Liz

  3. Liz, you make my most favorite food. Your posts make me so hungry:). My ‘ to-bake-wishlist’ of your recipes of breads and cakes keeps adding up. I love olives and olive oil, fantastic pictures as always and me drooling as usual! You too have a great weekend, ours already started here.

    1. Oh thank you so much Ashu. You’ve made my day with all those lovely comments. I also love olives and I cook all my food with extra virgin olive oil. I hope you’re enjoying your weekend. Ours is still some hours away. Take care gal!
      Liz

      1. Liz, I too make use of olive oil in most of my cooking, but deep fried items need other cooking oils. We have our festival of lights-Diwali coming up soon, may be will try making something new taking inspiration from this post of yours.
        I absolutely love your posts, hence my Thank you to you for the happiness these pictures bring :). Stay blessed and keep spreading the happiness, Love ashu.

        1. Oh thanks so much for the kind words Ashu. I feel very special.
          I use sunflower or canola for my deep fried foods. I rarely make deep fried foods coz am lazy. I prefer oven cooking because I can do other things as the food cooks. I wish you a very Happy Diwali. Thanks, again, for you kindness. My warm regards to your family.
          Xoxo
          Liz

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s