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.
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.
71 K 4.0/5 (24 reviews)
3 hours 60 min.
Easy
2 loaves
9 IngredientsLast modified on: October 24th 2017
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: 1,350 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 2 hours 50 min.
Cooking: 40 min.
All in all: 3 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
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.
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.
Another possible version: use tapenade instead of the pesto.
Keeping: Several days, preferably in a cloth bag.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 540 RDI=50 % | 640 RDI=100 % | 4,220 RDI=210 % | 17,660 RDI: 210 % |
| Per 100 g | 10 RDI=5 % | 40 RDI=4 % | 50 RDI=7 % | 310 RDI=20 % | 1,310 RDI: 20 % |
| Per loaves | 100 RDI=40 % | 270 RDI=30 % | 320 RDI=50 % | 2,110 RDI=110 % | 8,830 RDI: 110 % |
How much will it cost?
- For 2 loaves : 10.50 €
- Per loaves : 5.25 €
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)
Like these other recipes: Seeded loaf, Mustard baps, Classic French white bread, Leavened bread, Jura bread, ... See them all 19
Water
Like these other recipes: Winter vegetable soup, Grapefruit cake, Yeast-based flaky dough (for croissants), Cooking sugar, Sorrel soup, ... See them all 134
Green olives
Like these other recipes: Two-olive ciabatta, Loaf for "les filles'", Tomato foccacia, Cretan Bread, ... See them all 4
Pesto
You can get more informations, or check-out other recipes which use it, for example: Spaghetti with tomatoes and pesto, Italian toast, Pasta with pesto and preserved tomatoes, Loaf for "les filles'", Spinach and Mushrooms with Pesto, ... See them all 12
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.July 7th 20111.05 M4.5 7 min.
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019606 K 14.6 1 hour 30 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.70 M 304.0 7 days 15 min.
Rolls of fish in smoked ham
Pieces of white fish rolled in thinly sliced smoked ham. These rolls are cooked in a little olive oil and served with French beans. The pairing of smoked ham with fish might seem a little strange, but in fact these flavours marry well.February 21th 2011311 K4.9 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.