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How To Make Olive Bread

How To Make Olive Bread

In this guide, Tine Roche from the Cambridge Cookery School shows you how to make delicious olive bread.


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220° c  -  430° f

You Will Need

  • 500 g strong white bread flour
  • 15 / 30 g dried / fresh yeast
  • 1 sea salt
  • 300 ml tepid water
  • 1 runny honey
  • 4 olive oil
  • 8 olives, chopped


In a large mixing bowl, add the yeast to the flour, followed by the salt, honey, olive oil and water. Bring these together with a spoon before tipping out onto a floured or oiled surface to knead.

Knead for 8 - 2 minutes then spread the dough out to incorporate the olives, kneading a little more. Roll your dough into a ball and put into a large bowl, cover with a clean teatowel and leave to rise for 45 minutes - an hour. It should double in size in this time.

Knead the risen dough gently and form your desired load shape. Place it onto a baking sheet and dust with flour before making three or four cuts in the top. Cover with a teatowel and leave to prove again before baking for 45 - 50 minutes.