Description
Jamie Oliver’s olive bread brings Mediterranean warmth to your kitchen, blending rustic Italian flavors with simple ingredients. Rich olive chunks nestled in golden, herb-infused dough invite you to savor each aromatic slice.
Ingredients
Scale
Main Ingredients:
- 500 g (17.6 ounces) strong white bread flour
- 2 x 125 g (8.8 ounces) mozzarella
- 100 g (3.5 ounces) black olives
- 100 g (3.5 ounces) Parmesan cheese
- 6 sun-dried tomatoes
Flavor Enhancers:
- 1 x 7 g (0.25 ounces) sachet of dried yeast
- 1 clove of garlic, optional
- 1 bunch of fresh basil, (30g / 1.1 ounces)
Additional Ingredients:
- olive oil
- flour for dusting
Instructions
- Craft a flour mixture by combining flour with sea salt in a spacious mixing bowl, forming a central cavity.
- Dissolve yeast in lukewarm water (300 milliliters or 10 fluid ounces), gently pouring the liquid into the flour’s central well while gradually incorporating surrounding flour to develop a cohesive dough.
- Transfer the dough to a lightly floured surface and vigorously knead for approximately 10 minutes until achieving a smooth, elastic consistency. Relocate the dough to a greased bowl, drape with a damp kitchen towel, and allow it to rest in a warm environment for 60 minutes or until volume doubles.
- Utilize a mortar and pestle to transform sun-dried tomatoes, black olives, and peeled garlic into a coarse textural mixture.
- Incorporate most of the fresh basil leaves and a pinch of salt, continuing to pound until well integrated. Blend in olive oil, freshly ground black pepper, and finely grated Parmesan to create a robust paste.
- Divide the dough and roll each portion into circular shapes approximately 28 centimeters (11 inches) in diameter. Generously spread the olive-based mixture across one dough circle, layer with shredded mozzarella, then carefully cover with the second dough circle, firmly sealing the edges.
- Position a central reference point like a jam jar, then create 12 evenly distributed radial incisions extending from the center outward. Gently twist each segment three times and arrange on a prepared baking sheet.
- Strategically nestle remaining basil leaves throughout the surface, cover with a moistened towel, and permit a second proofing phase in a warm location for approximately 60 minutes or until volume noticeably increases.
- Heat the oven to 190°C (375°F). Carefully transfer the prepared bread to the oven’s central rack and bake for 20-25 minutes until achieving a rich golden coloration. Embellish with additional finely grated cheese and a delicate olive oil drizzle.
- Allow the bread to rest and settle for 15 minutes before presenting and serving.
Notes
- Knead the dough vigorously, working it for a full 10 minutes to build strong gluten networks that create a robust bread structure with impressive volume.
- During proofing, patience transforms simple ingredients into a light, airy masterpiece. Watch for the dough to dramatically increase, nearly doubling its original size during two separate rising periods.
- Carefully spread olive paste from edge to edge, ensuring every slice bursts with rich, savory flavor and no bland sections interrupt the delicious experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 269 kcal
- Sugar: 1 g
- Sodium: 460 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 30 mg