Jamie Oliver Olive Bread

The ingredients for Jamie Oliver olive bread are warm water, yeast, olive oil, plump black and green olives, and strong bread flour. The olives give it a salty, briny bite, and the crust is crunchy and golden with a soft interior. These exquisitely brined olives are the main ingredient, hence the name.

Ingredients:

• Measure 500g strong white bread flour.
• Pour 325ml warm water.
• Add 7g dried yeast.
• Stir in 10g fine sea salt.
• Drizzle 30ml extra virgin olive oil.
• Toss in 150g mixed black and green olives, pitted.

How To Make Jamie Oliver Olive Bread

1. In a large bowl, combine the flour, yeast, and salt.
2. Next, add the olive oil and warm water, stirring with a wooden spoon.
3. Using your hands, bring the dough together and knead it for eight continuous minutes.
4. Then add the olives and knead once more until the dough is smooth and uniformly distributed.
5. For one hour, let the bowl rise by covering it with a moist cloth.
6. Punch it down and form it into a rustic loaf after it has doubled in size.
7. After dusting a baking tray with flour, place the dough on it and leave it for 20 minutes.
8. For a crisp, golden finish, preheat your oven to 220°C (425°F).
9. Bake until crisp, golden brown, and hollow when tapped from the bottom, about 30 minutes.
10. Before slicing, allow it to cool for fifteen minutes on a wire rack.
11. Finally, cut into slices, inhale the aroma, and savor them with cheese or good olive oil.

Jamie Oliver Olive Bread Recipe Tips:

• Olive and Rosemary Rustic Bread. Before combining the flour with the dough, add two tablespoons of freshly chopped rosemary. This aromatic herb adds a piney, peppery bite to the earthy aromas of the olives. As the loaf bakes golden, you will smell the aroma of rosemary filling the kitchen. Before baking, sprinkle the dough with sea salt and rosemary leaves for added taste.This variation goes well with roasted tomatoes, goat’s cheese, or a hearty vegetable stew.
• Sun-Dried Tomato Bread with Olives. Add your mixed olives and 100g of chopped sun-dried tomatoes to the dough. They counterbalance the salty, briny bite of the olives with their chewy texture and rich, sweet-sour flavor. The tomatoes caramelize a little as the bread bakes, giving each piece a blast of sweetness. For a softer, smoother texture inside the completed bread loaf, use sun-dried tomatoes packed with oil. This loaf goes nicely with a glass of chilled rosé, fresh ricotta, or basil pesto.
• Bread with Caramelized Onions and Black Olives. In olive oil, slowly sauté two thinly sliced onions until they are golden brown, delicious, and tender. Allow them to cool, then mix them with the chopped black olives and fold them into the dough. To counterbalance the strong, saline tang of the olive, the onions contribute rich, caramel overtones. With a smooth, pillowy crumb, each mouthful offers a combination of savory and sweet flavors. Warm bread like this goes well with roasted meats, rich tomato soup, or strong cheddar.

How To Store & Reheat Leftovers?

1. 📦In The Fridge: Keep the bread in a paper bag at room temperature for up to two days. Avoid plastic wrapping
2. ❄️ In The Freezer: Wrap the cooled loaf tightly in cling film, then freeze for up to three months. Label with date.
3. 🔥 To Reheat: Warm the bread in a 180°C oven for 8 minutes. Slice first for quicker, even reheating.

Jamie Oliver Olive Bread Recipe Nutrition Facts

500g strong white bread flour carries around 1725 calories, 57g protein, and 2.5g iron.
325ml warm water contains no calories, protein, or fat but hydrates and activates yeast.
7g dried yeast provides 21 calories, 3g protein, and B vitamins like B1 and B2.
10g fine sea salt contains 3900mg sodium and trace minerals like magnesium.
30ml extra virgin olive oil holds 265 calories, 30g fat, and 4.5mg vitamin E.
150g mixed black and green olives deliver 240 calories, 24g fat, and 2g fiber.

Try More Recipes:

• Jamie Oliver Bread With Yogurt
• Jamie Oliver Bread Crumbs
• Jamie Oliver Roast Vegetable Salad
• Ina Garten Lobster Salad

Jamie Oliver Olive Bread

Author: Dhouha Bakhouch Cooking Method:Baking Cuisine:American Uk French

Difficulty:BeginnerPrep time: 1 minuteCook time: 30 minutesRest time: 15 minutesTotal time: 2 minutesCooking Temp:100 CServings:8 servingsEstimated Cost: $Calories:300 kcal Best Season:Available

Description

The ingredients for Jamie Oliver olive bread are warm water, yeast, olive oil, plump black and green olives, and strong bread flour. The olives give it a salty, briny bite, and the crust is crunchy and golden with a soft interior. These exquisitely brined olives are the main ingredient, hence the name.

Ingredients

• Measure 500g strong white bread flour.
• Pour 325ml warm water.
• Add 7g dried yeast.
• Stir in 10g fine sea salt.
• Drizzle 30ml extra virgin olive oil.
• Toss in 150g mixed black and green olives, pitted.

Instructions

1. In a large bowl, combine the flour, yeast, and salt.
2. Next, add the olive oil and warm water, stirring with a wooden spoon.
3. Using your hands, bring the dough together and knead it for eight continuous minutes.
4. Then add the olives and knead once more until the dough is smooth and uniformly distributed.
5. For one hour, let the bowl rise by covering it with a moist cloth.
6. Punch it down and form it into a rustic loaf after it has doubled in size.
7. After dusting a baking tray with flour, place the dough on it and leave it for 20 minutes.
8. For a crisp, golden finish, preheat your oven to 220°C (425°F).
9. Bake until crisp, golden brown, and hollow when tapped from the bottom, about 30 minutes.
10. Before slicing, allow it to cool for fifteen minutes on a wire rack.
11. Finally, cut into slices, inhale the aroma, and savor them with cheese or good olive oil.

Keywords:Jamie Oliver Olive Bread