Olive Bread

A delicious bread that is so easy to make before guests arrive
Cooking Time: 30 mins Makes: 4


• 9g dried yeast • 175 ml water, warmed to 37°C • 20g sugar • 225g plain flour • 575g plain flour, extra • 400 ml water, extra • 15g salt • 30 ml Always Fresh Spanish Pure Olive Oil • 50g Always Fresh Pitted Black Olives • Fresh rosemary sprigs • Sea salt


Combine the yeast, water, sugar, flour and half the olive oil.

Mix into a soft dough. Leave in a warm place (70°C) until doubled in size.

Add extra flour, water, salt and remaining olive oil and mix to re-form dough. Cover loosely with oiled cling film, to double again in size.

Turn out onto a baking paper lined tray, shape loaves to approx 20cm x 10cm wide. Press in olives and rosemary, and sprinkle with sea salt.

Bake in a preheated oven at 200°C for 30 minutes.

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