Stuffed Olive Bread

Stuffed Olive Bread


1 person made this

Great to eat on its own with some feta, tomatoes olives or side of any dish.

volos Western Australia, Australia

Serves: 10 

  • 4 cups (500g) white flour
  • 15 grams fresh yeast
  • 1 pinch sugar
  • 1 tsp salt
  • 3 eggs
  • 6 tbls olive oil
  • 2 tbls blanched almonds, finely chopped
  • 1 cup Kalamata olives, pitted
  • 1 bunch fresh parsley, finely chopped
  • 1 1/2 cups grated cheese (Gruyere or mild Kefalotiri)

Preparation:2hours  ›  Cook:30min  ›  Ready in:2hours30min 

  1. Dissolve yeast in a little warm water and stir in sugar. Cover with a warm towel and let mixture foam for 15 min.
  2. Place yeast in a large mixing bowl. Add one egg, flour, and olive oil. Knead until dough is smooth and elastic. Sprinkle with flour, cover with a towel and let rise in warm place for about one hour, or until double.
  3. In a separate bowl, mince olives. Stir in parsley, grated cheese, and almonds.
  4. When dough has risen, divide in two and roll out each piece into a 40x40cm sheet at least 2cm thick. Spread 1/2 the olive mix over each piece of dough, then roll each piece into a tight loaf.
  5. Line two baking sheets with non-stick paper. Using a sharp knife, slice each loaf. Place each slice on the baking sheet, then lightly press level with the palm of your hand.
  6. Beat two eggs, and brush over each slice. Cover with aluminum foil and let rise for 25-30 min, or until double.
  7. Bake at 200 c for 25-30 mins.

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