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Olive And Oregano Bread

This is a great accompaniment to salads and is good served warm.

Image of Olive And Oregano Bread

300ml/10fl oz/1 cups warm water
5ml/1 tsp active dried yeast
Pinch of sugar
15ml/1 tbsp olive oil
1 onion, chopped
450g/1lb/4 cups strong white flour
5ml/l tsp salt
1.5ml/ tsp freshly ground black pepper
50g/2oz/ cup black olives
15ml/1 tbsp black olive paste
15ml/1 tbsp chopped fresh oregano
15ml/1 tbsp chopped fresh parsley


Serves: 8


Put half the water in a jug. Sprinkle the yeast on top. Mix in the sugar and leave in a warm place for about 10 minutes until frothy.

Heat the olive oil in a frying pan, add the onion and fry gently until softened and golden brown.

Sift the flour with the salt and pepper. Make a well in the centre. Add the yeast mixture, the fried onion (with the oil), the olives, olive paste, herbs and remaining water. Gradually incorporate the flour and mix, adding a little water if necessary.

Turn the dough on to a floured surface and knead until smooth and elastic. Place the dough in a mixing bowl, cover with a damp cloth and leave in a warm place to rise until doubled in bulk. Lightly grease a baking sheet with soya margarine.

Turn the dough on to a floured surface and knead again. Shape into a 20cm/8in round and place on the baking sheet. Make cross-cross cuts over the top, cover and leave in a warm place for 30 minutes until well risen. Preheat the oven to 220°C/425°F/Gas 7.

Dust the loaf with flour. Bake for 10 minutes, then lower the temperature to 200°C/400°F/Gas 6. Bake for 20 minutes more or until the loaf sounds hollow when it is tapped underneath. Transfer to a wire rack to cool before serving.

NUTRITION NOTES Per loaf:- Energy 1920kcals/8130kj, Protein 63g, Fat 41g, Saturated Fat 9g, Carbohydrate 345g, Fibre 15g, Sugars 15g, Calcium 97mg

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