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A large loaf on a wooden board with olives visible. Tried & Tested

Olive bread

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2.749 stars based on 36 ratings

The inclusion of olives in this bread transforms an ordinary white loaf into something really special.

Key Information

  • Prep:
  • Bake:
  • Loaf:1
  • Skill level:easy

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  • 450g 16 oz Very strong white bread flour (we use Allinson) Very strong white bread flour
  • 2tsp 2tsp Unrefined golden granulated sugar (we use Billington's) Unrefined golden granulated sugar
  • 1½tsp 1½tsp Salt
  • 60g 2⅛ oz Olives green or black, roughly chopped
  • 1¼tsp 1¼tsp Easy bake yeast (we use Allinson)
  • 2tbsp 2tbsp Olive oil
  • 275ml 9⅜ fl oz Warm water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Put the flour, sugar, salt, olives and yeast into a bowl.

    Ingredients for this step

  2. Classic mode Step 2

    Mix to a soft dough with the oil and water.

    Ingredients for this step

    • 2tbsp 2tbsp Olive oil
    • 275ml 9⅜ fl oz Warm water
  3. Classic mode Step 3

    Turn onto a floured surface and knead for 10 minutes.

  4. Classic mode Step 4

    For a flat bread, press the dough out into a flat round and dimple the surface with your fingertips.

  5. Classic mode Step 5

    For a regular loaf; shape and place into an appropriate greased tin.

  6. Classic mode Step 6

    Leave the dough to prove until double in size. Preheat the oven to 220°C (200°C fan, gas mark 7.)

  7. Classic mode Step 7

    Add your chosen topping/glaze if using and place in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6).

  8. Classic mode Step 8

    Bake for 15-20 minutes for flat bread and 30-35 minutes for a loaf.