1,478 easy and fully explained recipes, with +66K photos and 78 videos

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.

71 K 4.0/5 (24 reviews)

3 hours 60 min. difficulté

Easy

10.50 €

1 loaves

9 Ingredients

Last modified on: October 24^th 2017

For this recipe: I want to make it (314×) I made it (285×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 1 loaves, you will need:

1 250 g plain white flour (French Type 65)
2 175 ml water
3 25 ml olive oil
4 4.5 g salt
5 3.5 g yeast
6 1 tablespoon herbes de Provence
7 75 g Soured dough (optional)
8 100 g pesto
9 100 g green olives
Total weight: 675 grams

Change these quantities to make:

1 loaves 2 loaves 4 loaves 6 loaves

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Resting: 2 hours 50 min.

Cooking: 40 min.

All in all: 3 hours 60 min.

When should you start or finish this recipe?

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: 250 g plain white flour (French Type 65), 175 ml water, 25 ml olive oil, 4.5 g salt, 3.5 g yeast, 1 tablespoon herbes de Provence and 75 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 100 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

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	270 RDI=30 %	320 RDI=50 %	2,110 RDI=110 %	8,830 RDI: 110 %
Per 100 g	10 RDI=5 %	40 RDI=4 %	50 RDI=7 %	310 RDI=20 %	1,310 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Gluten, leaven, Milk

How much will it cost?

For 1 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)

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 16^th 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 7^th 20111.05 M4.5 7 min.

Tartiflette

A personal version of a classic recipe from Savoy.
September 16^th 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 3^rd 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 21^th 2011311 K4.9 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.