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Olive Bread

Bake some fresh olive bread. Recipe devised by Kate Morris and Sally Brown.

Remember to ask a grown-up for help.

You will need:

60 minutes This should take about 60 minutes
  • 250g bread flour
  • 1 level teaspoon salt (Salt is necessary to make the yeast work.)
  • Half teaspoon white caster sugar
  • 1 level teaspoon instant yeast
  • 150ml warm water
  • 1 tablespoon olive oil plus some for greasing
  • 6 green or black olives (without stones) try in brine or dry versions
  • A sprig of fresh rosemary

Step 1

Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for eight small rolls using the quantities shown.

Step 2

Put the flour, salt, sugar and yeast together in a bowl and mix them together using a fork.

Step 3

Tear the olives with your fingers and add them to the mix. Pull the leaves off the rosemary sprig and add it to the mix. Using your finger make a hole or dip in the middle of the flour mix and add the water and oil.

Step 4

Mix it together with the fork until it starts to stick together in a ball.
Turn the whole bowl of flour and dough onto your mat and start to squeeze it to make it all stick together.

Step 5

Knead the dough with your fingers by pulling it to stretch and folding it over and repeating. Keep kneading the dough until it looks and feels smooth. If it gets sticky then sprinkle a little flour from the dredger. Then put the dough back in the bowl and cover with a tea towel. Put it in a warm place for about 45 mins–1 hour so that the yeast works its magic and the dough grows.

Step 6

Tear the dough into chunks and roll it into eight small balls. Then, using a pastry brush with a little oil, grease a baking tray.

Step 7

You will need to ask a grown-up for help with this part. Place
the balls onto a baking tray and then put them in a pre-heated
oven at 210ºC Fan/ 230ºC/Gas 8 for around 10 minutes, or until
they have risen and are browned on top. When the Olive Bread has cooled down, you can eat it!

Step 8

Serving suggestion: serve one each with some butter or some cheese and tomatoes. This dish can be frozen for up to one month.

Print instructions
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