by HAYA

Olive Bread

Olive Bread

Olive Bread

This Olive Bread is one of my favourite breads! I love making breads at home as much as I love eating them! There are just a few basic techniques and once you master them, you’d never eat a store-bought bread ever again!

To make this bread, I used Spanish Olives. Love everything about them from their aroma to their fresh tang flavour! Adding olive oil to the bread also adds to the flavour of this bread.

So without further ado, here is how to make it!

You may also like: Pizza Wreath Bread
Baked Olive French Toast
Healthy Ragi Bread
Herb Infused Bread

 

Ingredients for Olive Bread

  •  2 cups all purpose flour +1/2 cup for kneading
  • 1 ½ tsp salt
  • 1 tbsp dried Italian herbs
  • 2 tbsp olive oil and more for greasing
  • 2 tbsp milk powder
  • 1 cup lukewarm water
  • 1 TSP sugar
  • 1 ½ TSP instant yeast
  • 1/2 cup Olives

Preparation

  1. Mix all the ingredients, except water, yeast and sugar, until you get a uniform mixture, set aside
  2. In to the warm water add sugar and yeast and briefly mix
  3. Cover and let sit for 5 mins until foamy
  4. Once it’s foamy, pour the water into the flour mixture and start bringing together to form a dough
  5. When it all comes together transfer on your working station and lightly pat it with more flour
  6.  Start kneading by pulling it away from one end and bring it over the other end, turn and repeat
  7. If it still sticks, add more flour, only 1 tbsp at a time
  8. Don’t use all of the ½ cup of flour, if you use diligently, you’d end up using ¼ cup or less of the extra flour
  9. Knead at least for 12-15 mins continuously, after which the dough will stop sticking and become smooth
  10. Now transfer this into a well greased bowl and grease the surface of dough to prevent it from sticking
  11. Cover the bowl with a damp cloth and keep it in a warm place until doubled in size
  12. Once the dough has doubled in size, take it out on your baking tray, lined with parchment
  13. Using your hands, spread out the dough into a rectangle, with thickness not more than 1-1.5 inches
  14. Let the dough sot for another 30 minutes for proofing
  15. After 30 minutes, using your fingertips poke holes along the surface of the bread
  16. Press olives on the surface of the dough
  17. Leave an inch or two gaps in between them
  18. Bake this in a preheated oven @175 C for 30 minutes or until it’s golden at the top
  19. Take it out from the oven and brush some more olive oil on the surface while it’s still hot
  20. Serve!

 



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