Do you love olives? I am a big fan. I never miss my opportunity to add olives in my cooking or baking. I love olive bread (since it has olives in it!). It always smells so good. The aroma is so alluring that I can’t stop eating it.
I made this one in a quiet afternoon. Sipping my coffee while I was cutting the onion and frying it to soften it.
When I was waiting for the onions to cool down, I chopped the coriander, parsley, and olives.
The rest is easy peasy. Combine all the ingredients together and make a dough in a mixing bowl. Then, knead for a while. Let it rise, and bake!
When the bread is baked and cooled. I served the slices with some fresh salad and prosciutto. It goes well with fish dip too. Yum… 🙂
- Red onion – 1, sliced
- Olive oil – 1 tbsp, to cook the onion
- Bread flour – 440-450 g
- Pitted black olives – 80 g
- Baby caper – 20 g
- Salt – 1 tsp
- Dried yeast – 2 tsp
- Lukewarm water – 1 cup
- Fresh parsley leaves – 1 tbsp, chopped
- Fresh coriander leaves – 1 tbsp, chopped
- Slice the onion. Add the olive oil in a small frying pan over medium heat, cook the onion until soft.
- Roughly chopped the olives, parsley and coriander leaves.
- Add the fried onion, flour, olives, caper, salt, yeast, parsley and coriander in a mixing bowl. Use hand to mix them, add the water gradually.
- Prepare a working place with a floured surface, knead the dough for about 10 minutes. Add water or flour as needed. A little at a time, not too much.
- When finish kneading the dough, put it in a clean bowl covered with cling wrap. Leave the dough in a warm place to rise until doubled the size.
- Preheat oven to 210°c.
- Line a baking tray. Shape the dough and place on the baking tray. Spray some olive oil and cover with a cling wrap loosely. Leave it in a warm place until doubled the size again.
- Before baking, score the top with a sharp knife few times. Bake for 35-40 minutes or until the bread is golden brown and sounds hollow when tap on the top.
- Transfer to a wire rack to cool completely.