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
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 g water - 3
50 g 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 g water, 50 g 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: Roscoff loaf, Leavened bread, Jura bread, Poitevin twist, Cretan Bread, ... See them all 19
Water
Like these other recipes: Ali Baba bread, Taos hotpot, Naan, Chorba, Sushi, ... See them all 137
Green olives
Like these other recipes: Cretan Bread, Tomato foccacia, Loaf for "les filles'", Two-olive ciabatta, ... See them all 4
Pesto
You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Loaf for "les filles'", Seb's Italian-style aperitif slices, Tomato feuilleté with pesto, Genoese croque-monsieur, ... See them all 16
Other recipes you may also like
Raspberry sorbet
To make a seriously good raspberry sorbet, the fruit must be of the best quality, of course, but there is another little secret: you need to remove all the seeds to make a really smooth coulis. It is this smooth coulis that makes the sorbet so deliciously velvety. July 5th 201758 K4.6 2 hours 20 min.
Peach and blackcurrant sundae
Peach and blackcurrant flavours work well together. Here is an indulgent sundae that makes the most of this: poached peaches with blackcurrant sorbet and Chantilly cream. Delicious! August 18th 202137 K 1 hour 2 min.
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010289 K4.6 1 hour 45 min.
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.). January 5th 2020391 K4 1 hour 50 min.
How to prepare leeks
Leeks are vegetables that are often muddy, we must be careful when washing them to remove mud that would be very unpleasant to "discover" the plate. October 13th 2010563 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.