Description
Jamie Oliver’s Olive Bread is a rustic, artisanal-style bread that incorporates chopped olives into the dough, giving it a Mediterranean flavor and a soft, chewy texture. With just a few ingredients and straightforward steps, this bread is a satisfying project for bakers of all skill levels. It’s baked until golden and crispy on the outside, with a tender crumb inside, making it an ideal bread for snacking or as part of a meal.
Ingredients
- 500g Strong Bread Flour: Provides structure and a chewy texture.
- 1 tsp Sea Salt: Enhances flavor.
- 7g Dried Yeast (1 packet): Leavens the dough.
- 325ml Warm Water: Activates the yeast and brings the dough together.
- 100g Mixed Olives (pitted and roughly chopped): Adds savory flavor.
- 2 tbsp Olive Oil: Adds richness and keeps the bread moist.
- 1 tbsp Fresh Rosemary (chopped, optional): Adds a subtle, aromatic flavor.
Instructions
Step 1. Prepare the Dough
In a large mixing bowl, combine the bread flour, sea salt, and dried yeast. Make a well in the center and gradually pour in the warm water and olive oil, mixing with a wooden spoon until a rough dough forms.
Step 2. Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until it becomes smooth and elastic. This step helps develop the gluten, giving the bread its structure.
Step 3. Incorporate the Olives
Gently flatten the dough and sprinkle the chopped olives (and rosemary, if using) over it. Fold the dough over and knead gently to incorporate the olives evenly throughout.
Step 4. Let the Dough Rise
Shape the dough into a ball and place it back in the mixing bowl. Cover with a kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 5. Preheat the Oven
Preheat your oven to 220°C (425°F). If using a Dutch oven, place it in the oven while it preheats.
Step 6. Shape the Dough
Once risen, gently punch down the dough to release excess air. Shape it into a round loaf or oval, then place it on a baking sheet lined with parchment paper or in the preheated Dutch oven. Use a sharp knife to make a few shallow slashes on the top of the dough to help it expand while baking.
Step 7. Bake the Bread
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If using a Dutch oven, bake covered for the first 20 minutes, then uncover for the last 10 minutes to develop a crispy crust.
Step 8. Cool and Serve
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing. Enjoy your olive bread fresh, or dip in olive oil and balsamic vinegar for a true Mediterranean experience!