Quarantine recipes – Olive bread

Hola everyone,

I’ve been quarantined at home for more than 30 days now. I’ve tried to keep myself entertained and active. I’ve been exercising, watching good movies and COOKING. I’ve always liked cooking, so I have taken this time to try some new recipes. Honestly, some more successful than others, but definitely always fun.

I’ve decided to share with you my favorite one from this last month, Olive bread!

It takes a bit of time, since you have to let the dough rest a few hours, but the process itself is fast and easy.

– Ingredients:

  • 4 cups flour (500g)
  • 2 ¼ tsp dried yeast (10g)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano, 1 tsp dried thyme, 1 tsp dried basil
  • ½ tsp garlic powder
  • 1 ½ cups water (360ml) – warm water not hot –
  • 2 tablespoons olive oil
  • Chopped back or green olives (or mix)

– Instructions:

* The dry yeast is the easiest one to find in the supermarkets, so I usually use that one. Before we start I’m going to give a cool trick a professional baker thought me once. We have to pre-mix the yeast with a bit of warm water and sugar, this combination will activate the yeast way faster.

  1. Mix the yeast with ½ cup of warm water and 1teaspoon of sugar. Let it rest for 10 minutes until the mix is foamy.
  2. Mix the flour, the yeast paste, salt, spices.
  3. Add the warm water, oil and knead for 10 minutes.
  4. Dry very well the olives and incorporate them into the dough.
  5. Cover the bowl with a towel.
  6. Let the dough rise in a warm place for 2.5 to 3 hours.
  7. Without kneading, transfer the dough into an oven tray.
  8. Oil the surface of the dough.
  9. Cover the oven tray with aluminum foil and let the dough rise for 1 hour.
  10. Preheat the oven for 10 minutes at 446 degrees.
  11. Bake the bread with the lid on for 40 minutes.
  12. Remove the lid and bake the bread for 20 more minutes until the crust gets brown.
  13. Let it rest for 15 minutes, and IT´S READY TO EAT!


Pro tip: you can serve it with some cheese, walnuts and a bit of honey on top.


Alejandro Alonso


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