Olive Bread

Side dishServes 8

Add a Mediterranean flavour to your weekend baking with this easy olive bread recipe from the team at Side Oven Bakery based at Foston on the Wolds, East Yorkshire. Using a Biga Sponge as a starter, this recipe can be used either on its own or as a base for baps or a variety of soft flavoured breads.  It’s virtually indestructible and you can let your imagination run wild to create your own versions and flavours!



400g white flour (for a brown loaf substitute 50g Wholemeal Flour)

20ml olive oil

5g fresh yeast (optional)

Large pinch salt

275ml tepid water (add gradually approx)


  1. Dissolve the yeast in the water and mix with the flour to make a soft dough (no need to knead) cover and leave overnight.  The sponge will rise and fall by the next morning and will now be ready to use. (If you wish to hurry the process on add the yeast, however it will prove well with no yeast but takes longer. If you do not use yeast the wait will reward you with an enhanced flavour and better keeping qualities.)
  1. Take a 450g piece of dough and knock out the air whilst gently flattening into a rectangle.  Sprinkle whole olives over the surface and roll up like a Swiss roll.
  1. Glaze with olive oil and sprinkle with mixed herbs (or alternatively try pesto, sundried tomatoes etc.)
  2. Once proved and soft to the touch bake at 220’C for around 25 minutes.
  3. When ready remove from the oven and glaze again with olive oil.