Olive and pesto bread


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.
32K 24 4.0
Grade this recipe:

Last modified on: October 24th 2017

Keywords for this recipe:BreadOlivePestoBakeryCiabattaItalyMediterraneanProvenceGalette
For 2 loaves, you will need:

Change these quantities to make: 1 loaves 2 loaves 4 loaves 6 loaves
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart 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.
Olive and pesto bread : Photo of step #1
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.
Olive and pesto bread : Photo of step #2
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.
Olive and pesto bread : Photo of step #3
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.
Olive and pesto bread : Photo of step #4
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.
Olive and pesto bread : Photo of step #5
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.
Olive and pesto bread : Photo of step #6
Place this circle of dough in the tin.

Stage 7 - 5 min.
Olive and pesto bread : Photo of step #7
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.
Olive and pesto bread : Photo of step #8
Lay the second circle of dough on top and press down lightly to seal around the edge.

Stage 9 - 1 hour
Olive and pesto bread : Photo of step #9
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.
Olive and pesto bread : Photo of step #10
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
Olive and pesto bread : Photo of step #11
Turn out while hot.

Stage 12
Olive and pesto bread : Photo of step #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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,422 Kcal or 14,327 Kj87 gr471 gr220 gr
171 %33 %44 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
229 Kcal or 959 Kj6 gr31 gr15 gr
11 %2 %3 %2 %
Per loaves
Energetic valueProteins CarbohydratesFats
1,711 Kcal or 7,164 Kj43 gr235 gr110 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).
How much will it cost?
  • For 2 loaves : 10.65 €
  • Per loaves : 5.33 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Hamburger buns, "Psychedelic" sandwich bread, Classic French white bread, Mixed seed grissini, Jura bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), New leavened bread, Morel risotto with Vin Jaune and Mont d'Or, Valay-Brest, Rum babas, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Tomato feuilleté with pesto, Fried egg in bread, Loaf for "les filles'", Thin cherry tomato and pesto tart, ... All
Green olivesGreen olives: You can check-out other recipes which use it, like for example: Cretan Bread, Two-olive ciabatta, Tomato foccacia, Loaf for "les filles'", ... All
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