1,534 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Olive and pesto bread

Name: Olive and pesto bread
Prep time: 3 h 17 min
Cook time: 40 min
Total time: 3 h 57 min
Yield: 2 loaves
Cuisine: French
Ingredients: 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; 150 g Soured dough; 200 g pesto; 200 g green olives

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.

85 K 4.0/5 (24 reviews)

3 hours 60 min. difficulté

Easy

10.50 €

2 loaves

9 Ingredients

Last modified on: October 24^th 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.

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: 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.

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 200 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	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 %

Possible allergens in this recipe: Gluten, leaven, milk

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)

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

October 3^rd 20191.61 M 714.6 2 hours 40 min.

French dressing (vinaigrette)

Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad.

July 7^th 20111.07 M4.5 7 min.

Small cheese and bacon rolls

These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.

September 7^th 2018372 K5 1 hour 25 min.

Home-made terrine of foie gras

Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.

December 16^th 20245.28 M 74.2 4 days 15 hours 50 min.

Quick courgette soup with cheese

This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.

October 13^th 2010278 K5 30 min.

News list of cooking-ez.com

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