This recipe is adapted from Bread: the breads of the world and how to bake them at home by Christine Ingram and Jennie Shapter.
My husband preferred green olives over black because for him they are tastier. Black olives also use a different kind of preservative that helps retain its color. Otherwise, they will give an unflatteringly dull purple hue.
So without further adieu here is my adapted recipe for the Olive Bread.
- 2.5 C bread flour
- 1.5 C wholewheat bread flour
- 1.5 C warm water
- 1 pack of dried activated yeast
- 1 tsp of salt
- 1.5 Tbsp olive oil
- 1 C chopped green olives
- Mix all the dry ingredients.
- Add all the liquid ingredients and knead until they are all incorporated well. The dough must soft and easy to knead.
- Cover with a cling film and leave to rise for 1 hour or until doubled in size.
- Meanwhile, chop the olives.
- Knock back the risen dough and cut in two.
- Flatten each dough and spread the olives then fold.
- Make 5-6 cuts about an inch wide and pull them away from each other.
- Cover with oiled cling film and let rise for 30 minutes or until doubled in size.
- Preheat the oven to 200°C/400°F/Gas 6 and bake for 35 minutes.
I preheat the oven about 5 minutes before the baking time.
I turn the bread over 10 minutes before the timer stops.
Brush with olive oil right after turning the oven off.