Description
Jamie Oliver’s olive bread blends Mediterranean flavors with rustic charm. Homemade loaves showcase intense herb and olive notes while delivering simple culinary pleasure you can savor with friends and family.
Ingredients
Scale
- 500 g / 17.6 oz strong white bread flour
- 2 x 125 g / 8.8 oz mozzarella
- 100 g / 3.5 oz black olives
- 100 g / 3.5 oz parmesan cheese
- 1 x 7 g / 0.25 oz dried yeast sachet
- 6 sun-dried tomatoes
- 1 clove garlic (optional)
- 1 bunch fresh basil, 30 g / 1.1 oz
- olive oil
- flour for dusting
Instructions
- Dough Preparation: Combine flour and sea salt in a large mixing bowl, creating a central well. Dissolve yeast in lukewarm water and pour into the flour cavity, gradually incorporating surrounding flour to form a cohesive dough.
- Kneading and First Rise: Transfer dough to a floured surface and knead vigorously for 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise in a warm spot for 60 minutes or until doubled in volume.
- Flavor Mixture Creation: Using a mortar and pestle, crush sun-dried tomatoes, black olives, and garlic into a coarse blend. Incorporate most basil leaves, salt, olive oil, black pepper, and Parmesan to create a robust aromatic paste.
- Dough Shaping and Filling: Roll dough into two circular shapes. Spread olive mixture over one circle, layer with mozzarella, then cover with the second dough circle, sealing edges completely.
- Decorative Cutting and Second Proofing: Place a jam jar in the center as a guide, make 12 radial cuts extending outward. Twist each segment three times and arrange on a baking sheet. Scatter remaining basil leaves across the surface. Cover and let rise for 60 minutes.
- Baking and Finishing: Preheat oven to 190°C (375°F). Bake bread in the central rack for 20-25 minutes until golden brown. Garnish with additional grated cheese and a drizzle of olive oil. Rest for 15 minutes before serving.
Notes
- Knead with Precision: Thoroughly knead the dough for exactly 10 minutes to develop strong gluten networks, ensuring a smooth, elastic texture that’s crucial for perfect bread structure.
- Temperature Matters: Maintain a warm, draft-free environment during proofing to help the dough rise effectively, ideally around 24-27°C (75-80°F) for optimal yeast activation.
- Flavor Fusion Technique: Crush olive mixture ingredients in a mortar and pestle to release maximum flavor oils and create a more integrated, aromatic paste compared to simple chopping.
- Twist Technique: When creating radial cuts and twists, apply gentle, consistent pressure to maintain dough integrity while creating an attractive, intricate bread surface design.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 10
- Calories: 320
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg