There’s something almost stubborn about this bread. You start it thinking, “Alright, just some flour and olives,” and suddenly your kitchen smells like southern Italy, like salt and sun and that earthy hum you only get when garlic meets heat. Jamie Oliver Olive Bread—it’s not just food, it’s an atmosphere. Warm, frayed around the edges, alive. I made it without planning to, just a craving that got too loud. I didn’t regret a crumb. (inspired by Jamie Oliver)

Ingredients Needed

For the Dough:

500 g strong white bread flour, plus some for the counter
1 sachet dried yeast
A glug of olive oil—good stuff if you’ve got it
300 ml warmish water (like bath water, not tea)
Salt, just a pinch, but a meaningful one

For the Filling:

100 g black olives, pitted (don’t be lazy—do it)
6 sun-dried tomatoes, sliced into sun-streaked ribbons
A handful of fresh basil (30 g, if you must measure)
100 g grated Parmesan or something similar and punchy
2 balls of mozzarella (250 g total), torn like you mean it
One garlic clove, finely chopped—optional, but why not

How To Make Jamie Oliver Olive Bread

Start with the Dough: In a big bowl, toss in the flour and yeast. Salt too. Add the olive oil and slowly stir in the warm water until it looks like dough and not a mess. Actually, it might still look messy. That’s okay.
Now Knead: Onto a floured counter. Get into it—press and fold, twist your wrists. Ten minutes if you’re counting. It’ll go from rough to silky and almost alive under your hands. Like it’s breathing. Then, back in the bowl, damp cloth on top, somewhere warm. Forget it for about an hour.
Fillings, while you wait: Pit the olives (yes, again, do it). Slice up the tomatoes, basil, and grate your cheese. Tear the mozzarella with your fingers, feel it pull. Garlic too, if you’re using it. No need to be neat.
Shape it: Dough’s puffed up now? Good. Knock it back with your fist—satisfying, right? Roll it out into a rectangle, about as thick as a finger. Splash some more olive oil on top. Scatter everything. Olives, tomatoes, cheese, herbs, the works. Then roll it all up—like a wonky Swiss roll. Pinch the edge shut. Curl it into a circle and press the ends together.
Rise, again: Onto a tray with baking paper. Cover, warm spot again. Let it sit for 30 minutes while your oven gets roaring hot. Like, 220°C hot.
Bake: Flour on top. Slash the loaf a couple times like you’re marking your territory. Into the oven—25 minutes maybe, or until golden and hollow-sounding if you tap the bottom. Just… look at it. You’ll know.
Cool (just a little): It smells divine, I know. But let it sit. Ten minutes minimum. Then rip it open.

Why I Love This Recipe

I made this when I needed something to do with my hands. Something that fought back, then gave in. My sister came by halfway through the bake. We stood there, picking at warm slices with cheese still stretching between bites. No talking, just nods. You don’t need words when bread’s this good.

Recipe Tips

Don’t use cold water. The yeast hates it. Use water you’d bathe a baby in.
Mozzarella’s wet—squeeze it a bit or you’ll get soggy pockets.
No Parmesan, Use any hard cheese that bites back.
Dough feeling stubborn, Let it rest five minutes, then knead again.
Leftovers, Toast them. The edges get crisp, and it’s honestly better than day one.

How To Store This Jamie Oliver Olive Bread

At Room Temperature: Wrap it in a tea towel. Leave it on the counter. Eat within 48 hours or it’ll sulk and stiffen.
In the Fridge: Not ideal, but if you must—foil wrap, into the fridge. It’ll last 4–5 days but loses that spring.
In the Freezer: Slice it first. Stack with parchment between. Freeze it like treasure. When the craving hits, toast straight from frozen.

Reheating:

Oven: Wrap in foil. 180°C. About 10 minutes. Smells heavenly.
Microwave: A slice, 30 seconds. Not perfect, but still satisfying.
Frying pan: Dry toast on medium heat. Crunchy edges.

Let’s Answer a Few Questions!

Do I really need to pit the olives?
Yes. Absolutely. Unless you fancy biting into a rock.

How do I know when the dough’s ready?
It doubles in size and jiggles a little when you nudge it. Like a full belly.

Can I do this ahead of time?
Yup. Let it rise in the fridge overnight. Cold and slow. Just warm it back up before shaping.

How do I know it’s baked?
That smell. That golden crackle on top. And when you tap the base—it echoes like a tiny drum.

Nutrition Facts (per serving)

Calories: 295
Carbs: 31.7g
Protein: 12.1g
Fat: 14.1g
Sugar: 0.8g
Fibre: 1.3g
Sodium: 1.1g

Try More Recipes:

Jamie Oliver Olive Bread

Course: Side DishesCuisine: British

Servings

servings

Prep time

hour

minutes

Cooking time

minutes

Calories

295

kcal

A warm, rustic bread swirled with olives, cheese, and herbs—made for tearing, sharing, and devouring while still warm.

Ingredients

500 g strong white bread flour
1 sachet dried yeast
1 tbsp olive oil
300 ml lukewarm water
A pinch of salt
100 g black olives, pitted and chopped
6 sun-dried tomatoes, sliced
30 g fresh basil, sliced
100 g Parmesan cheese, grated
2 mozzarella balls (250 g total), torn
2 mozzarella balls (250 g total), torn
1 clove garlic, chopped (optional)

Directions

Mix flour, yeast, salt, olive oil, and water into a soft dough.
Knead for 10 minutes, rest covered for 1 hour.
Prep fillings.
Roll dough into a rectangle, scatter fillings, roll it up.
Form a circle, seal edges, let rise another 30 minutes.
Preheat oven to 220°C. Flour top, slash it, bake for 25–30 minutes.
Cool 10 minutes before diving in.

Notes

Don’t use cold water. The yeast hates it. Use water you’d bathe a baby in.
Mozzarella’s wet—squeeze it a bit or you’ll get soggy pockets.
No Parmesan, Use any hard cheese that bites back.
Dough feeling stubborn, Let it rest five minutes, then knead again.
Leftovers, Toast them. The edges get crisp, and it’s honestly better than day one.