This easy Jamie Oliver Olive Bread is a savory treat bursting with Mediterranean flavors. Packed with black olives, sun-dried tomatoes, fresh basil, and gooey mozzarella, it’s perfect for sharing at dinner or as a snack. The soft, cheesy interior and crusty golden crust make it irresistible. Customize with your favorite herbs or cheeses for added flair!
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🧡 Why You’ll Love This Olive Bread Recipe:
- Deliciously Flavorful: The combination of black olives, sun-dried tomatoes, basil, Parmesan, and mozzarella infuses each slice with rich, Mediterranean flavors that are both bold and satisfying.
- Perfect Texture: The strong white bread flour and thorough kneading process give this bread a wonderfully chewy texture and a crust that’s just the right amount of crispy.
- Versatility: This bread pairs beautifully with a variety of dishes, from soups and salads to pasta, or it can be enjoyed on its own as a snack or appetizer.
- Impressive Presentation: The spiral of the rolled ingredients inside and the golden crust make this bread not only tasty but also visually appealing—a real showstopper on any table.
- Fun to Make: The process of making this bread, from kneading and shaping to the final baking, is incredibly satisfying. It’s a great recipe to make on a lazy weekend or with family for a touch of culinary bonding.

🍈 Jamie Oliver Olive Bread Ingredients
- 500 g (17.6 oz) strong white bread flour, plus extra for dusting
- 1 sachet dried yeast
- Olive oil, extra virgin preferred
- 100 g (3.5 oz) black olives
- 1 clove garlic, finely chopped (optional)
- 6 sun-dried tomatoes
- 30 g (1 oz) fresh basil
- 100 g (3.5 oz) Parmesan cheese, or vegetarian alternative, grated
- 2 balls (250 g total) mozzarella, torn into small pieces
- A pinch of salt
🥖 How To Make Jamie Oliver Olive Bread
- Prepare the Dough: First, in a large mixing bowl, combine 500 g of strong white bread flour with one sachet of dried yeast. Then, add a pinch of salt, a tablespoon of olive oil, and about 300 ml of lukewarm water. Mix everything together until it forms a soft dough.
- Knead the Dough: Next, turn the dough out onto a surface dusted with flour. Knead it for about 10 minutes until it becomes smooth and elastic. After this, place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare the Fillings: While the dough is rising, prepare the fillings. Pit and chop 100 g of black olives. Finely slice the sun-dried tomatoes and fresh basil. Grate 100 g of Parmesan cheese. If you are using garlic, chop it finely now. Also, tear the mozzarella balls into small pieces.
- Shape the Bread: After the dough has risen, punch it down gently to knock it back. Then, roll it out on a floured surface into a large rectangle, about 1cm thick. Drizzle a bit more olive oil over the dough, then evenly distribute the olives, sun-dried tomatoes, basil, Parmesan, and mozzarella over the surface. If you are using garlic, sprinkle it over now. Roll the dough tightly from one of the longer sides, like a Swiss roll, to enclose the fillings. Join the ends together to form a circular loaf, making sure the seam is well sealed.
- Second Rising: Place the shaped loaf on a baking tray lined with parchment paper. Cover it loosely with a damp cloth and let it rise again for about 30 minutes in a warm place.
- Bake the Bread: Preheat your oven to 220°C (425°F/gas mark 7). Once the loaf has risen, dust it lightly with flour and make a few slashes across the top with a sharp knife. Bake in the oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve: Finally, remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Serve this delicious olive bread warm.
💭 Recipe Tips
- Making the Dough: Make sure the water you mix with the flour is warm, not hot or cold. If the dough feels too wet or dry, you can add a little more flour or water. The right texture is soft but not sticky.
- Kneading the Dough: It’s important to knead the dough for about 10 minutes. This helps your bread become fluffy and rise well.
- Adding the Fillings: Put the olives, tomatoes, basil, cheeses, and garlic (if you’re using it) evenly over the dough. This way, every bite of the bread will be tasty.
- Closing the Dough: When you roll the dough with the fillings and make it into a loaf shape, make sure to pinch the edges together well. This keeps all the good stuff inside while it bakes.
- Baking the Bread: Always let your oven heat up completely before you bake the bread. A hot oven makes the bread rise properly and turns the crust golden brown.

🥗 What To Serve With Olive Bread?
This delicious Olive Bread goes great with Italian soup, a Caesar salad, spaghetti with carbonara sauce, or a plate of mixed meats and cheeses. You can also serve it with roasted veggies, a dip made with balsamic vinegar, olive spread, or different Italian cheeses for a tasty meal.
🎚 How To Store Leftovers Olive Bread?
- Refrigerate: Wrap the bread in foil or plastic wrap and keep it in the refrigerator for up to 5 days.
- Freeze: You can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then in foil. Thaw at room temperature when ready to use.
🥵 How To Reheat Leftovers Olive Bread?
- In The Oven: Preheat the oven to 180°C (350°F). Wrap the bread in foil and heat for 10-15 minutes.
- In The Microwave: Place slices of bread on a microwave-safe plate and heat for 30-40 seconds on high.
- On the Stovetop: Toast slices on a dry skillet over medium heat until warmed through and slightly crispy.
FAQs
Is It Necessary To Pit The Olives?
How Do I Know If The Dough Has Risen Enough?
Can I Make This Bread Ahead Of Time?
How Can I Tell When The Bread Is Fully Baked?
Try More Jamie Oliver Recipes:
- Jamie Oliver Portuguese Tarts Recipe
- Jamie Oliver Chicken Liver Pate Recipe
- Jamie Oliver Red Pepper Pasta Sauce
Jamie Oliver Olive Bread Nutrition Facts
- Calories: 295
- Fat: 14.1g
- Saturates: 5.5g
- Sugars: 0.8g
- Salt: 1.1g
- Protein: 12.1g
- Carbs: 31.7g
- Fibre: 1.3g