For this particular loaf I chose to use black hojiblanca olives, but am planning to try it with some pimento stuffed olives later in the week to see if the sweetness and aroma come through.
This basic olive bread recipe is purposefully quite pared down, so there's endless scope to add herbs or a seed crust to your own taste. It's also extremely quick to make, so easy to fit in before work or during the evening.
- 100 g pitted black hojiblanca olives (I used waitrose salted à la grecque olives)
- 15 g dried active baking yeast
- 1 tsp brown sugar
- 350 g strong white flour
- Olive oil (for kneading)
- Warm water
Place the dried active yeast and brown sugar in a bowl and top up with warm water to make 250ml. Whisk gently and leave for 10-15 mins for the yeast to activate. Meanwhile pit and chop the olives.
When the liquid has frothed up add it to the flour and olives in a bowl, mix to a squidgy/sticky dough and leave for 10 minutes.
Oil your kneading surface, give the dough a sharp 10-second knead, and return it to the bowl. Leave it to rest for 10 minutes and repeat twice more at 10 minute intervals. When the dough has been kneaded three times in total, shape it into round shape and place it, seam-side down, on an oiled baking tray. Leave to rise for 45 mins or until doubled in size. Slash the top and bake at 220C for 30-40 minutes. When its baked through the base should sound hollow when tapped.