Herb and Olive Bread

Bursting with Mediterranean flavours, this bread is delicious dipped in olive oil.

Good with a bowl of olive oil for dipping into.

Printable version A4 | A5 | Index card

Instructions

1

Stir the flour, yeast, and salt together in a large bowl and make a well in the centre. Add the olive oil, 360ml (12 fl oz) tepid water, and stir. Gradually add up to 100ml (31/2fl oz) more water until all the flour is combined and a soft dough forms.
2

Turn out the dough on to a lightly floured surface and knead for 5–8 minutes, or until it becomes smooth and elastic. Pat the dough into a thin rectangle and sprinkle the olives and herbs over. Roll the dough into a tube, then knead for a few more minutes, or until the ingredients are evenly distributed. Shape the dough into a ball.
3

Rub the inside of a dry bowl with olive oil. Put the dough into the bowl, cover with cling film, and leave in a warm, draught-free place until it doubles in size. Meanwhile, dust a large baking tray with flour.
4

Punch down the dough, turn it out on to a lightly floured surface, and knead for 1 minute. Cut the dough into 2 equal-sized pieces and form each into a 25cm (10in) long sausage. Transfer the dough to the baking tray and press down lightly. Cover with a tea towel and leave to rise for 15 minutes, or until doubled in size. Meanwhile, preheat the oven to 220°C (425°F/Gas 7).
5

Lightly brush the loaves with the olive oil and score 5 lines on the top of each. Bake for 25 minutes, or until the tops are golden brown and the bottoms sound hollow when tapped. Leave the loaves to cool completely on a wire rack.

750g Strong White Flour,
7g Easy-Blend Dried Yeast,
1½ tsp Salt
2 tbsp Olive Oil, plus extra for brushing
150g Kalamata Black Olives, pitted and chopped
4 tbsp Mediterranean Herbs, finely chopped , such as marjoram, flat-leaf parsley, rosemary, or thyme

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