Olive Bread

A delicious bread that is so easy to make before guests arrive
Cooking Time: 30 mins Makes: 4


• 9g dried yeast
• 175 ml water, warmed to 37°C
• 20g sugar
• 225g plain flour
• 575g plain flour, extra
• 400 ml water, extra
• 15g salt
• 30 ml Always Fresh Spanish Pure Olive Oil
• 50g Always Fresh Pitted Black Olives
• Fresh rosemary sprigs
• Sea salt


Combine the yeast, water, sugar, flour and half the olive oil.

Mix into a soft dough. Leave in a warm place (70°C) until doubled in size.

Add extra flour, water, salt and remaining olive oil and mix to re-form dough. Cover loosely with oiled cling film, to double again in size.

Turn out onto a baking paper lined tray, shape loaves to approx 20cm x 10cm wide. Press in olives and rosemary, and sprinkle with sea salt.

Bake in a preheated oven at 200°C for 30 minutes.