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Olive and pesto bread

This bread with olives and pesto has a very Italian flavour: a ciabatta dough, herbes de Provence and green olives.

The loaf is baked in a tin, with a thin layer of pesto spread in the middle between two pieces of dough, and green olives (with stones removed) pressed into the top.

57K 24 4.0

Last modified on: October 24^th 2017

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For 2 loaves, you will need:

1 500 g plain white flour (French Type 65)
2 350 ml water
3 50 ml olive oil
4 9 g salt
5 7 g yeast
6 2 tablespoons herbes de Provence
7 150 g Soured dough (optional)
8 200 g Pesto
9 200 g green olives
Total weight: 1,346 grams

Change these quantities to make: 1 loaves 2 loaves 4 loaves 6 loaves

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
27 min.	2 hours 50 min.	40 min.	3 hours 57 min.

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Step by step recipe

Stage 1 - 5 min.

Put into a food-mixer bowl: 500 g plain white flour (French Type 65), 350 ml water, 50 ml olive oil, 9 g salt, 7 g yeast, 2 tablespoons herbes de Provence and 150 g Soured dough (if possible).

Stage 2 - 10 min.

Knead on slow speed for 10 minutes.

Note: For the best way to knead, see: A few tips for effective kneading at home.

Stage 3 - 1 hour 30 min.

Gather the dough into a bowl and transfer to a clean bowl. Cover with a plastic sheet and leave to rest for 1 to 2 hours.

Stage 4 - 20 min.

After resting, weigh out the dough into 4 identical pieces (if you are making 2 loaves, that is).

Roll the dough into balls, cover with a plastic sheet and leave to rest for 20 minutes.

Stage 5 - 3 min.

After resting, take the first ball of dough and roll out into a circle the diameter of your tin or mould (I am using a 10 inch / 26 cm spring-form tin here).

Stage 6 - 1 min.

Place this circle of dough in the tin.

Stage 7 - 5 min.

Spread half of the 200 g Pesto over the dough with a spoon.

Do not take the pesto too close to the edge, but leave about 1/2 an inch (1 cm) bare (as in the photo).

Moisten this edge with a brush dipped in water to help stick the layers of dough together.

Stage 8 - 3 min.

Lay the second circle of dough on top and press down lightly to seal around the edge.

Stage 9 - 1 hour

Push the stoned green olives into dough, all over the top.

Repeat steps 5 to 9 for the second loaf.

Cover them with a plastic sheet and leave to rest for 1 hour.

Stage 10 - 40 min.

Preheat the oven to 460°F (240°C).

Brush the tops of the loaves with a little olive oil, then bake for 30 to 40 minutes.

Stage 11

Turn out while hot.

Stage 12

However you serve the bread (cut into portions, like a cake, or in small squares...), arrange the pieces to show off the pesto in the centre.

Remarks

You can use black olives instead of green, if you prefer (do remove the stones from these, too).

Another possible version: use tapenade instead of the pesto.

Keeping

Several days, preferably in a cloth bag.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,422 Kcal or 14,327 Kj	87 gr	471 gr	222 gr
171 %	33 %	44 %	34 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
254 Kcal or 1,063 Kj	6 gr	35 gr	16 gr
13 %	2 %	3 %	2 %

Per loaves
Energetic value	Proteins	Carbohydrates	Fats
1,711 Kcal or 7,164 Kj	43 gr	235 gr	111 gr
86 %	17 %	22 %	17 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Gluten, Sourdough, Milk

How much will it cost?

For 2 loaves : 10.48 €
Per loaves : 5.24 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Leavened bread, Ocean bread, French baguettes, Seeded loaf, "Psychedelic" sandwich bread, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Leek and potato soup, Sugar syrup, Mixed seed grissini, Stewed apricots, Soup Cornouaillaise, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Pasta with pesto and preserved tomatoes, Fried egg in bread, Pesto crackers, Spaghetti with tomatoes and pesto, ... All
	Green olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Loaf for "les filles'", Cretan Bread, Tomato foccacia, ... All

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