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Olive bread
The recipe makes one round loaf.
What you need
- For the starter dough
- 1/2 tsp active dried yeast
- 120 ml lukewarm water
- 175 g plain flour
- 2 tsp extra virgin olive oil
- For the dough
- 350 ml lukewarm water
- 5 1/2 tsp active dried yeast
- 450 g plain flour
- 2 tsp salt
- 150 g black kalamata olives, pitted and chopped
- 3 tsp extra virgin olive oil
Method
Dissolve the yeast, stirring it into the lukewarm water. After 10 min, when dissolved completely, stir in the flour to distribute the yeast.
Transfer starter dough to a bowl lightly greased with olive oil. Cover tightly with cling film. Place in an area free from heat and draughts. Leave to rise overnight or until it has more than doubled in volume.
Put 1/3 of the remaining lukewarm water into a bowl and stir in the dried yeast. After 10 min when dissolved, add half the starter, a third of the remaining flour and the salt. Mix well together.
Add remaining flour and water, mixing slowly with the remaining starter. Add the chopped olives, occasionally lifting the mixture with a spatula, out of the bowl. Continue to mix for about 8 min or until the dough easily comes away from the bowl without sticking.
Lightly flour the work surface and turn out dough onto it. Knead the dough for 2-3 min, folding the dough with a spatula in towards the centre. Repeat this all the way round.
Brush the dough all over with a little olive oil. Place in a lightly greased bowl and cover with a damp towel. Leave the dough in a warm place for 1 days or until the dough has doubled in size.
Dust the work surface with flour and with the palm of your hands, flatten dough to a thickness of 3 1/2 cm. Knead the dough for 5 min and pat the dough to form a flat round shape and leave to rise for 1 hr.
Preheat oven to 200°C.
Place dough in the oven on a baking tray for 20 min.
Reduce temperature to 190°C and bake for 40 min. Leave to cool before cutting into slices and serving.
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Preparation 4 hours, 27 minutes Cook 1 hour Waiting » 8 hours Stand 480+ Total 13 hours, 27 minutes -
Energy 2666 kcal/serving Fat 3.09 g/serving Carbohydrates 485.35 g/serving Glycaemic Index 69 Glycaemic Load 338.88 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 11155 | 860 | 10475 | 8350 |
| Energy (kcal) | 2666 | 205 | 2500 | 2000 |
| Protein (g) | 75.2 | 5.80 | ||
| Carbohydrate (g) | 494 | 38.1 | 345 | 275 |
| Fat (g) | 40.0 | 3.09 | 95 | 70 |
| Fat (saturated) (g) | 5.51 | 0.43 | ||
| Fibre (g) | 25.7 | 1.98 | ||
| Sodium (mg) | 6036 | 465 | ||
| Salt (equivalent) (g) | 15.1 | 1.16 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 52.5 | 4.05 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.67 | 0.05 | 2 |
| Vitamin C (mg) | 2.32 | 0.18 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 9.62 | 0.74 | 10 |
| Zinc (mg) | 6.41 | 0.49 | 15 |
| Calcium (mg) | 1743 | 134 | 800 |
| Folate (mcg) | 1524 | 117 | 200 |
| Iron (mg) | 38.1 | 2.94 | 14 |
| Magnesium (mg) | 171 | 13.2 | 300 |
| Niacin (mg) | 46.5 | 3.58 | 18 |
| Pantothenic acid (mg) | 5.47 | 0.42 | 6 |
| Riboflavin (mg) | 4.40 | 0.34 | 1.6 |
| Phosphorous (mg) | 989 | 76.3 | 800 |
| Thiamin (mg) | 5.48 | 0.42 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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