Description
This fragrant olive bread features a perfect blend of green and black olives infused with dried oregano and olive oil, creating a flavorful artisan loaf. The dough is slow-proved for enhanced depth of flavor and baked in a hot, lidded casserole to produce a crisp golden crust and a soft, elastic crumb.
Ingredients
Scale
Dough Ingredients
- 7g sachet fast-action dried yeast
- 550g strong white bread flour, plus extra for dusting
- 1½ tsp fine sea salt
- 1 tbsp dried oregano
- 100g pitted green olives, roughly chopped, plus 1 tbsp brine
- 100g pitted black olives, roughly chopped
- 1 tbsp extra virgin olive oil
- 300ml warm water
For Baking
- Semolina, for dusting
Instructions
- Prepare the dough: In a stand mixer fitted with a dough hook, combine the yeast, strong white bread flour, fine sea salt, dried oregano, roughly chopped green and black olives, olive brine, and extra virgin olive oil. Add 300ml of warm water and mix on low speed for 8-10 minutes until a smooth, elastic dough forms.
- First proof: Line a bowl with a clean tea towel. Shape the dough into a ball and place it seam-side up in the bowl. Cover the bowl and refrigerate the dough to chill and prove for at least a few hours, or up to 24 hours. The longer the proofing, the deeper the flavor develops.
- Heat oven and casserole: Preheat the oven to 240°C (220°C fan) or gas mark 9. Place a large, lidded casserole dish inside to heat for 30 minutes to ensure it is hot and ready for baking.
- Shape and prepare for baking: Remove the lid from the hot casserole dish. Sprinkle semolina over a large sheet of baking parchment and carefully transfer the dough onto it, seam-side down.
- Bake the bread: Remove the casserole dish from the oven and transfer the dough on the parchment into the casserole dish. Cover with the lid and bake for 40 minutes. Then remove the lid and bake for a further 10 minutes until the loaf is golden brown and sounds hollow when tapped on the base.
- Cool and store: Allow the bread to cool before slicing. It will keep well covered at room temperature for up to three days or refrigerated for up to one week.
Notes
- Using a stand mixer with a dough hook simplifies the kneading process and ensures even mixing.
- Chilling and slow proving the dough develops deeper flavors and improves texture.
- Heating the casserole dish before baking helps create steam, which contributes to a crisp crust.
- Sprinkling semolina beneath the dough prevents sticking and adds a nice texture to the bread base.
- Make sure the loaf is fully cooled before storing to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Keywords: olive bread, artisan bread, Mediterranean bread, homemade bread, bread with olives, savory bread
