Olive and pesto bread

Step by step recipe:

  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).
  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.
  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.
  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.
  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).
  6. 1 min.Olive and pesto bread : Photo of step #6
    Place this circle of dough in the tin.
  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.
  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.
  9. 1 hourOlive 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.
  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.
  11. Olive and pesto bread : Photo of step #11
    Turn out while hot.
  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.

Source:

Home made.

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