Olive bread

Total time: 25hr 35m
Preparation Time: 30m

For 1 piece

Nutritional Information

Contains 211 Kcal, 7g Protein, 41g Carbohydrates, 2g Fat


  • To toast the flour
  • 50 g white flour
  • Yeast dough
  • 250 g white flour
  • 50 g wholemeal flour
  • 1 tsp salt
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 2 tsp apple vinegar
  • 3 dl water
  • 40 g green olives, quartered
  • To shape
  • 0.5 tbsp wholemeal flour

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  • To toast the flour

    Toast the flour in a non-stick frying pan without oil, swirling the pan until the flour turns light brown. Transfer the flour to a bowl, leave to cool.
  • Yeast dough

    Add the white flour, wholemeal flour, salt and yeast, mix. Pour in the water and cider vinegar, knead to form a soft dough. Knead in the olives, cover and leave to rise in the fridge for approx. 24 hrs.
  • To shape

    Divide the dough in half, shape each half into a 50 cm long roll. Place the two rolls next to each other on a baking tray lined with baking paper, press the ends together, twist inwards in a spiral fashion. Dust with flour, cover and leave to rise at room temperature for approx. 30 mins.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C. Reduce the heat to 180°C and bake for a further 25 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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