Imen Dridi Jamie Oliver’s Olive Bread is a culinary masterpiece with black olives, sun-dried tomatoes, mozzarella, and Parmesan that’s ready in 2 hours and 45 minutes and is a savory joy!
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Olive Bread Recipe:
- Rich Flavor: The combination of black olives, sun-dried tomatoes, fresh basil, Parmesan cheese, and mozzarella creates a flavorful and aromatic bread.
- Beautiful Presentation: The twisted shape and layered filling make this bread not only delicious but visually appealing as well, making it a great centerpiece for gatherings.
- Versatility: This olive bread is versatile and can be enjoyed on its own, as a side dish, or even paired with dips and spreads.
❓ What Is Jamie Oliver’s Olive Bread Recipe?
Jamie Oliver’s Olive Bread recipe is a savory bread filled with a paste made from sun-dried tomatoes, black olives, garlic, basil, olive oil, and Parmesan. The dough is rolled out, filled with olive paste and mozzarella, then twisted into a visually stunning shape before baking.
🧀 Jamie Oliver Olive Bread Ingredients
- 500 g strong white bread flour, plus extra for dusting
- 1 x 7 g sachet of dried yeast
- olive oil
- 100 g black olives
- 1 clove of garlic, optional
- 6 sun-dried tomatoes
- 1 bunch of fresh basil, (30g)
- 100 g Parmesan cheese, or vegetarian alternative
- 2 x 125 g balls of mozzarella
🍞 How To Make Jamie Oliver Olive Bread
- In a large bowl, combine the flour with 1 teaspoon of sea salt, creating a well in the center.
- In a jug, add 300 milliliters of lukewarm water to the yeast and slowly pour the mixture into the well while stirring. Add flour from the outside to make a dough.
- Knead the dough on a floured surface for 10 minutes until smooth and springy. Place it in a greased bowl, cover it with a moist tea towel, and let it remain in a warm spot for an hour or until it has doubled in size.
- Use a pestle and mortar to pound the sun-dried tomatoes, black olives, and peeled garlic (if using) into a coarse paste.
- Add most of the basil leaves, and a pinch of salt, and pound again. Mix in 4 tablespoons of olive oil, black pepper, and finely grated Parmesan to make a paste.
- Roll out each half of the bread on a floured surface into a circle about 28 cm in diameter. Spread the olive paste over one circle, top with shredded mozzarella, and cover with the second circle. Press down to seal.
- Place a jam jar or object in the middle, and make 12 equally spaced incisions starting near the glass and working your way out. Twist each slice three times and place it back on the baking sheet.
- Insert remaining basil leaves, cover with a moist towel, and let it prove again in a warm spot for an hour or until doubled in size.
- Preheat the oven to 190°C/375°F/gas 5. Transfer the bread to the center of the oven and bake for 20 to 25 minutes or until golden. Top with finely grated cheese and a drizzle of olive oil.
- Let it sit for 15 minutes before serving.
💭 Recipe Tips
- Kneading: Ensure you knead the dough thoroughly for 10 minutes to develop gluten, which gives the bread its structure.
- Proving Time: Letting the dough prove is crucial for a light and airy texture. Allow it to double in size during both proving stages.
- Filling Distribution: Spread the olive paste evenly and extend it to the edges to ensure a flavorful bite in every slice.
🍵 What Goes Well With Olive Bread?
Indulge in a nice cheese plate by pairing slices of olive bread with a range of cheeses, or dip it in olive oil and balsamic vinegar, hummus, or tzatziki, try to eat it with a bowl of soup for a filling dinner.
🎚 How To Store Leftovers Olive Bread?
- At Room Temperature: Store leftover olive bread in an airtight container or wrap in plastic wrap at room temperature for up to 2 days.
- In The Fridge: Refrigerate leftover olive bread in a sealed container for up to a week.
- In The Freezer: Freeze in a freezer-safe container or wrapped in plastic for 2-3 months.
🥵 How To Reheat Leftovers Olive Bread?
- Oven: Reheat olive bread in a preheated oven at 350°F for about 10 minutes or until warmed through.
- Microwave: Warm individual slices of olive bread in the microwave for about 20-30 seconds.
- Air-Fryer: For a crispy texture, air-fry olive bread slices at 350°F for up 3-5 minutes until heated.
FAQs
How do you fix gummy olive bread?
To fix gummy olive bread, return it to the oven for a few more minutes to ensure thorough baking and proper texture.
What is the cause of dense textured olive bread?
Dense olive bread is caused by under-kneaded dough, hindering proper gluten development and limiting rising during baking.
Why did my olive bread turn out dry?
Your olive bread may turn dry due to insufficient water content in the dough. Ensure proper hydration for a moist and flavorful outcome.
Why is my olive bread soggy on the bottom?
Your olive bread may be soggy on the bottom if not cooled adequately, allowing trapped steam to affect its texture adversely.
Try More Jamie Oliver Recipes:
Jamie Oliver Corn Bread Nutrition Facts
Amount Per Serving
- Calories 295
- Fat 14.1g
- Saturates 5.5g
- Carbs 31.7g
- Fibre1.3g
- Sugars0.8g
- Protein 12.1g
Jamie Oliver Olive Bread
Description
Jamie Oliver’s Olive Bread is a culinary masterpiece with black olives, sun-dried tomatoes, mozzarella, and Parmesan that’s ready in 2 hours and 45 minutes and is a savory joy!
Ingredients
Instructions
- In a large bowl, combine the flour with 1 teaspoon of sea salt, creating a well in the center.
- In a jug, add 300 milliliters of lukewarm water to the yeast and slowly pour the mixture into the well while stirring. Add flour from the outside to make a dough.
- Knead the dough on a floured surface for 10 minutes until smooth and springy. Place it in a greased bowl, cover it with a moist tea towel, and let it remain in a warm spot for an hour or until it has doubled in size.
- Use a pestle and mortar to pound the sun-dried tomatoes, black olives, and peeled garlic (if using) into a coarse paste.
- Add most of the basil leaves, and a pinch of salt, and pound again. Mix in 4 tablespoons of olive oil, black pepper, and finely grated Parmesan to make a paste.
- Roll out each half of the bread on a floured surface into a circle about 28 cm in diameter. Spread the olive paste over one circle, top with shredded mozzarella, and cover with the second circle. Press down to seal.
- Place a jam jar or object in the middle, and make 12 equally spaced incisions starting near the glass and working your way out. Twist each slice three times and place it back on the baking sheet.
- Insert remaining basil leaves, cover with a moist towel, and let it prove again in a warm spot for an hour or until doubled in size.
- Preheat the oven to 190°C/375°F/gas 5. Transfer the bread to the center of the oven and bake for 20 to 25 minutes or until golden. Top with finely grated cheese and a drizzle of olive oil.
- Let it sit for 15 minutes before serving.
Notes
- Kneading: Ensure you knead the dough thoroughly for 10 minutes to develop gluten, which gives the bread its structure.
Proving Time: Letting the dough prove is crucial for a light and airy texture. Allow it to double in size during both proving stages.
Filling Distribution: Spread the olive paste evenly and extend it to the edges to ensure a flavorful bite in every slice.
Jamie Oliver Olive Bread
