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.
61K 24 4.0
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Last modified on: October 24th 2017

Keywords for this recipe:
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
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
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
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
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
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
Place this circle of dough in the tin.

Stage 7 - 5 min.
Olive and pesto bread
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
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
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
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
Turn out while hot.

Stage 12
Olive and pesto bread
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.
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.
Several days, preferably in a cloth bag.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,422 Kcal or 14,327 Kj87 gr471 gr222 gr
171 %33 %44 %34 %
Per 100 g
Energetic valueProteins CarbohydratesFats
254 Kcal or 1,063 Kj6 gr35 gr16 gr
13 %2 %3 %2 %
Per loaves
Energetic valueProteins CarbohydratesFats
1,711 Kcal or 7,164 Kj43 gr235 gr111 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)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Benoîton, Pizza dough, "Psychedelic" sandwich bread, Poitevin twist, Leavened bread, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Du Barry soup, Pizza dough, Poitevin twist, Cheese tart, Minestrone, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Roasted leeks with pesto, Loaf for "les filles'", Italian toast, Spinach and Mushrooms with Pesto, Thin cherry tomato and pesto tart, ... All
Green olivesGreen olives: You can check-out other recipes which use it, like for example: Two-olive ciabatta, Cretan Bread, Tomato foccacia, Loaf for "les filles'", ... All
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