Olive bread

Olive bread By @cookingwithandrianna

There is nothing better than a freshly baked bread, especially when it is coming out of your oven! This delicious olive bread is easy to make and brings so much joy to everyone eating it. Eaten best straight out of the oven, with a sprinkle of olive oil, oregano, and a cheese of your choice. Enjoy!




  • 450g stoneground flour
  • 2 tsp instant yeast
  • 2 tsp salt
  • 375ml warm water
  • 80g pitted Mediterranean Delicacies Kalamata olives
  • 2 tbsp Olive oil
  • 1 tsp oregano


Pot/Dutch oven (A round pot with a lid that can go into the oven)


1. Mix flour, yeast and salt in a large bowl

2. Make a small indentation in the middle of your dry ingredients and slowly pour your water into the bowl

3. Using the handle of a wooden spoon, mix the dry ingredients with the water until all the flour is incorporated. Your dough will be sticky and sloppy but must not be too runny

4. Cover your bowl with lightly oiled cling wrap and leave in a warm spot for 2-3 hours until the dough doubles in volume. Make sure your bowl is big enough to allow for space for the dough to rise sufficiently. After 2-3 hours, the dough will be wobbly like jelly and the top will be bubbly

5. Take your pot/dutch oven and place it in your oven with the lid on while you are preheating your oven to 230°C. This should remain in the oven for at least 30 minutes so that it is hot once you place your dough inside

6. Once your dough has risen, sprinkle your counter with 1 tbsp flour and scrape your dough out of the bowl and onto the counter

7. Fold the sides of the dough ball inwards (approximately 6 folds) to roughly form a round shape. The folding will deflate the bubbles in the dough and allow you to form a shape you can move

8. Once you have folded the dough, place the pitted olives on top of the dough ball and fold them in, using the same technique as step 7, making sure all the olives are covered by the dough. You can also use your hands to press the olives into the dough

9. Slide a large piece of baking paper next to the dough ball, then flip the dough ball upside down onto the paper

10. Push the dough towards the middle of the baking paper then reshape it into a round shape

11. Remove your piping hot pot/dutch oven from your oven, and using the sides of the baking paper, lift the dough ball and place it in your pot. The dough ball will remain on the baking paper while it is cooking

12. Bake for 30 minutes with the lid on and then 12 minutes uncovered or until golden brown

13. Once it is cooked, remove from the oven and sprinkle with olive oil and oregano

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