This weekend I decided to have a go at making olive bread. It’s one of my favourite types of bread with it’s distinct salty flavour. It’s nice on it’s own, with olive oil and balsamic vinegar or my favourite – an accompaniment to scrambled eggs. So I had a look through my cookbooks and online and once again, the third Hummingbird Bakery book came to the rescue.
What you need:
600g strong white bread flour (I used strong brown bread flour as I prefer brown bread)
1 tbsp baking powder
1/2 tsp ground black pepper
1/8 tsp crushed garlic
1 tsp Maldon sea salt plus extra for topping
1 tbsp finely chopped fresh rosemary plus extra for topping
2 large eggs
125ml olive oil plus more for greasing
250ml whole milk
1 tbsp honey
200g pitted black olives
2 tbsp black olive tapenade
Preheat the oven to 160 degrees. Mix all of the dry ingredients together in a bowl and in a separate jug, mix the olive oil, milk, eggs and honey.
Add the chopped olives and tapenade into the dough mixture and then slowly pour in the liquid and mix until everything is even.
Grease a loaf tin with olive oil and spoon the dough into the tin. Sprinkle some extra sea salt over the top and add a few rosemary sprigs.
Bake the loaf for 1-1.5 hours and do the skewer test to see if the skewer comes out clean. Let the loaf cool and viola! Your freshly baked olive loaf… pretty easy huh?
Let me know if you try it! :)