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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.
84 K 4.0/5 (24 reviews)
3 hours 60 min.
Easy
10.50 €
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
Times for this recipe
Preparation: 30 min.
Resting: 2 hours 50 min.
Cooking: 40 min.
All in all: 3 hours 60 min.
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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 €
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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: Ocean bread, Seeded loaf, French baguettes, "Psychedelic" sandwich bread, New leavened bread, ... See them all 19
Water
Like these other recipes: Zucchini and potato scarpaccia, Leek and Jerusalem artichoke soup, Apple compote with verbena, How to prepare Jerusalem artichokes, Mixed seed grissini, ... See them all 138
Pesto
You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Pasta with pesto and preserved tomatoes, New peas with pesto, Seb's Italian-style aperitif slices, Italian toast, ... See them all 16
Green olives
Like these other recipes: Two-olive ciabatta, Loaf for "les filles'", Tomato foccacia, Cretan Bread, ... See them all 4
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