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.
76 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
3 1⁄3 cups plain white flour (French Type 65) - 2
1 ½ cup water - 3
¼ cup olive oil - 4
½ tablespoon salt - 5
½ tablespoon yeast - 6
2 tablespoons herbes de Provence - 7
2⁄3 cup Soured dough (optional) - 8
1 cup pesto - 9
1 cup green olives
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: 3 1⁄3 cups plain white flour (French Type 65), 1 ½ cup water, ¼ cup olive oil, ½ tablespoon salt, ½ tablespoon yeast, 2 tablespoons herbes de Provence and 2⁄3 cup 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: Poitevin twist, Benoîton, French baguettes, Ali Baba bread, Mixed seed grissini, ... See them all 19
Water
Like these other recipes: Raisin breads (pains aux raisins), Turnip top soup, Vegetable stock, Benoîton, Morel risotto with Vin Jaune and Mont d'Or, ... See them all 136
Pesto
You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, New Italian-style peas, Thin cherry tomato and pesto tart, Seb's Italian-style aperitif slices, Spinach and Mushrooms with Pesto, ... See them all 15
Green olives
Like these other recipes: Two-olive ciabatta, Loaf for "les filles'", Cretan Bread, Tomato foccacia, ... See them all 4
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020341 K5 1 hour 15 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.67 M 74.3 4 hours 40 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018380 K 14 1 day 1 hour 25 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.February 21th 2011535 K4.6 1 hour 35 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.September 10th 2018269 K 24.7 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.