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|title=Olive bread recipe Italian recipes from The cook's Wiki
|title=Olive bread, Italian recipe  
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|keywords=Olive bread recipe Italian recipes from The cook's Wiki
|keywords=#dough #olive #olivebread #oliveoil #bread #flour #strongwholemealflour #yeast #whitebread #kneadingbread #celsius
|description=Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/5/5c/Olive_bread_recipe.jpg
|description=Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it
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Start this delicious bread 2 or 3 days before you want it.  It takes a while to make, but is worth it. 
 
The recipe is adapted from one by Andrew Whitley's book '''Bread Matters''' (ISBN 0007298498).
{{recipesummary
{{recipesummary
|Servings = Makes 1 large loaf
|TotalCalories = 1254
|PortionCalories = 125
|DatePublished=27th October 2012
|Author = JuliaBalbilla
|Servings = Servings: 10 - Makes 1 large loaf
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 1 hour 50 minutes plus 2 days
  |TotalTime = 2 days, 1 hour, 50 minutes
  |PrepTime = 1 hour 15 minutes plus 2 days
  |PrepTime = 2 days, 1 hour 15 minutes
  |CookTime = 35 minutes
  |CookTime = 35 minutes
  |Image = [[Image:Olive bread recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Olive bread recipe.jpg|thumb|middle|none|alt=Electus]]
 
}}
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">


Start this delicious bread 2 or 3 days before you want it.  It takes a while to make, but is worth it. 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Delightful flavour</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.3</span>/5</span>
 
<span class="reviewDesc">Lots of effert and time, but worth it!</span>


The recipe is adapted from one by Andrew Whitley's book '''Bread Matters''' (ISBN 0007298498).
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
===Ingredients===
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</table>


'''For the sponge:'''
{{RecipeIngredients
{{RecipeIngredients
|'''For the sponge:'''
| 3g fresh [[Yeast|yeast]]
| 3g fresh [[Yeast|yeast]]
| 150ml water at about 20 [[Degrees|degrees]] [[Celsius|celsius]]
| 150ml water at about 20 [[Degrees|degrees]] [[Celsius|celsius]]
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| 15ml [[Olive oil|olive oil]]
| 15ml [[Olive oil|olive oil]]
| 105ml water
| 105ml water
}}
|'''For the [[Bread|bread]]:'''
'''For the [[Bread|bread]]:'''
{{RecipeIngredientsNB
| 30g [[Pumpkin seeds|pumpkin seeds]]
| 30g [[Pumpkin seeds|pumpkin seeds]]
| 20ml [[Olive oil|olive oil]]
| 20ml [[Olive oil|olive oil]]
| The [[Dough|dough]] from above
| The [[Dough|dough]] from above
| 90g black [[Olive|olive]] paste
| 90g black [[Olive|olive]] paste
}}
}}
===Method===
===Method===


'''The sponge:'''
{{RecipeMethod
{{RecipeMethod
|'''The sponge:'''
| Dissolve the [[Yeast|yeast]] in the water and pour into a large bowl.
| Dissolve the [[Yeast|yeast]] in the water and pour into a large bowl.
| Mix in the [[Flours|flours]]. cover with a lid or plastic bag and leave at room temperature for 16-48 hours.
| Mix in the [[Flours|flours]]. cover with a lid or plastic bag and leave at room temperature for 16-48 hours.
}}
|'''The [[Dough|dough]]:'''
'''The [[Dough|dough]]:'''
{{RecipeMethod
| Mix together all of the ingredients and [[Kneading bread|knead]] until the [[Dough|dough]] is stretchy and silky.
| Mix together all of the ingredients and [[Kneading bread|knead]] until the [[Dough|dough]] is stretchy and silky.
| Return to the bowl, cover and leave to rise until double its size.
| Return to the bowl, cover and leave to rise until double its size.
}}
|'''The [[Bread|bread]]:'''
'''The [[Bread|bread]]:'''
{{RecipeMethod
| [[Knock back]] the [[Dough|dough]] and incorporate the [[Seeds|seeds]] and the [[Olive oil|olive oil]].
| [[Knock back]] the [[Dough|dough]] and incorporate the [[Seeds|seeds]] and the [[Olive oil|olive oil]].
| On a lightly dusted worksurface or [[Pastry mat|pastry mat]], roll out the [[Dough|dough]] until is measures about 20 x 30cm.
| On a lightly dusted worksurface or [[Pastry mat|pastry mat]], roll out the [[Dough|dough]] until is measures about 20 x 30cm.
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===Chef's notes===
===Chef's notes===
Black [[Olive|olive]] paste can be bought in Sainsbury's.  The [[Dough|dough]] will feel very oily, but that is fine.
Black [[Olive|olive]] paste can be bought in Sainsbury's.  The [[Dough|dough]] will feel very oily, but that is fine.
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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Italian recipes]]
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[[Category:Baked or roasted]]
[[Category:Baked or roasted]]


<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/olive|#olive]] [[Special:Search/olivebread|#olivebread]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/bread|#bread]] [[Special:Search/flour|#flour]] [[Special:Search/strongwholemealflour|#strongwholemealflour]] [[Special:Search/yeast|#yeast]] [[Special:Search/whitebread|#whitebread]] [[Special:Search/kneadingbread|#kneadingbread]] [[Special:Search/celsius|#celsius]]
</code><!-- /footer hashtags -->

Latest revision as of 19:07, 8 December 2023

This recipe requires preparation in advance!

Start this delicious bread 2 or 3 days before you want it. It takes a while to make, but is worth it.

The recipe is adapted from one by Andrew Whitley's book Bread Matters (ISBN 0007298498).

Olive bread
Electus
Servings:Servings: 10 - Makes 1 large loaf
Calories per serving:125
Ready in:2 days, 1 hour, 50 minutes
Prep. time:2 days, 1 hour 15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:27th October 2012

Best recipe review

Delightful flavour

4.3/5

Lots of effert and time, but worth it!

Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. The sponge:
  2. Dissolve the yeast in the water and pour into a large bowl.
  3. Mix in the flours. cover with a lid or plastic bag and leave at room temperature for 16-48 hours.
  4. The dough:
  5. Mix together all of the ingredients and knead until the dough is stretchy and silky.
  6. Return to the bowl, cover and leave to rise until double its size.
  7. The bread:
  8. Knock back the dough and incorporate the seeds and the olive oil.
  9. On a lightly dusted worksurface or pastry mat, roll out the dough until is measures about 20 x 30cm.
  10. Spread the olive paste over the dough and roll up like a Swiss roll.
  11. Tuck each end under the middle until they meet underneath.
  12. Place in a 1kg greased loaf tin and allow to rise until it has almost doubled in size.
  13. Bake at 190° C (375° F - gas 5) for about 35 minutes.

Chef's notes

Black olive paste can be bought in Sainsbury's. The dough will feel very oily, but that is fine.

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#dough #olive #olivebread #oliveoil #bread #flour #strongwholemealflour #yeast #whitebread #kneadingbread #celsius

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