Jamie Oliver Olive Bread is made with strong white bread flour, dried yeast, extra virgin olive oil, black olives, sun-dried tomatoes, fresh basil, Parmesan cheese, and mozzarella. This easy Olive Bread recipe creates a tasty and savory bread that takes about 2 hours to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
🧡 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?
Yes, pitting the olives is crucial as whole olives can be unpleasant to bite into and may damage the structure of the bread.
How Do I Know If The Dough Has Risen Enough?
The dough should roughly double in size. This usually takes about 1 hour in a warm environment but can vary depending on the room temperature.
Can I Make This Bread Ahead Of Time?
Yes, you can prepare the dough and keep it refrigerated overnight for the first rise. Just ensure to let it come back to room temperature before proceeding with shaping and the second rise.
How Can I Tell When The Bread Is Fully Baked?
The bread should be golden brown on top and sound hollow when tapped on the bottom.
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
Jamie Oliver Olive Bread
Description
Jamie Oliver Olive Bread is made with strong white bread flour, dried yeast, extra virgin olive oil, black olives, sun-dried tomatoes, fresh basil, Parmesan cheese, and mozzarella. This easy Olive Bread recipe creates a tasty and savory bread that takes about 2 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- 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.
Notes
- 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.
Jamie Oliver Olive Bread