This easy bread recipe only takes 5 steps and the dough only requires 4 ingredients! Put this olive bread together in less than 2 hours. No kneading or bread machine required!
Simply:
- Stir together flour, yeast, salt and water
- Proof dough for 45mins
- Stir dough with spoon for 4mins
- Proof for 15mins
- Bake
- Enjoy!
What you’ll need
INGREDIENTS
- 400 grams plain flour
- 8 grams instant yeast
- 1/2 tsp salt
- 320 ml water
- 80 grams olives, sliced
EQUIPMENT
- Mixing bowl
- Spoon
- Kitchen scales
- Cling film
- Oven dish
Step by step video
How to store
This bread can be store in the fridge or on the kitchen counter. Bread stores best when kept at room temperature. Make sure to store in an airtight container away from direct sunlight.
Bread can keep for up to 4 days at room temperature and up to 7 days in the fridge.
Can I store leftover/ unbaked dough in the fridge for later use?
Yes, you can store dough in the fridge for up to 2 days! If you have some leftover dough or you simply don’t have the time to bake it just yet, pop it in the fridge for later! Once the olives have been added and the dough has been stirred through, cover the mixing bowl in cling wrap and place it in the fridge until you’re ready to bake it.
The run down
- Add flour to a mixing bowl, add yeast and salt to bowl and stir to combine (do not let yeast and salt touch before mixing, salt deactivates yeast)
- Slowly stir water into the mixture until a consistent dough forms
- Cover the bowl with cling film and a tea towel and proof for 45 minutes, or until the dough has doubled in size
- Stir through the dough using a spoon for 2 minutes
- Add olives to the bowl and stir dough and stir for an additional 2 minutes
- Add dough to a lined baking dish or loaf pan, drape tea towel over the bowl and proof for 15 minutes, or until dough doubles again
- Bake the bread at 190c/375f for 20 minutes
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Olive bread
Equipment
- Mixing bowl
- spoon
- Kitchen scales
- cling film
- Oven dish
Ingredients
- 400 grams plain flour
- 8 grams instant yeast
- 1/2 tsp salt
- 320 ml water
- 80 grams olives, sliced
Instructions
- Add flour to a mixing bowl, add yeast and salt to bowl and stir to combine (do not let yeast and salt touch before mixing, salt deactivates yeast)
- Slowly stir water into the mixture until a consistant dough forms
- Cover the bowl with cling film and a tea towel and proof for 45 minutes, or until the dough has doubled in size
- Stir through the dough using a spoon for 2 minutes
- Add olives to the bowl and stir dough and stir for an additional 2 minutes
- Add dough to a lined baking dish or loaf pan, drape tea towel over the bowl and proof for 15 minutes, or until dough doubles again
- Bake the bread at 190c/375f for 20 minutes
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