Olive Bread

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  • 500g flour
  • 10g dried yeast
  • Pinch salt
  • 300ml warm water
  • 1 tsp cumin seeds crushed
  • 1 onion sliced
  • 4 tbsp parsley/coriander, chopped
  • ½ tsp paprika
  • 1 green chilli finely sliced
  • Spring onion
  • Salt and pepper
  • 130g pitted green olives, sliced


Heat a little oil in a pan and sauté the onion until soft. Add the paprika, cumin spring onion, parsley, salt, pepper, green olives and chilli and set aside to cool. Combine the flour, yeast, water, pinch of salt to form soft dough. Cover and allow to prove until doubled in volume. Form into 8-10 balls. Make a small hole in the bottom of the ball and stuff with a teaspoon of the olive mix. Roll into round discs and bake in a hot oven for about 15mins or on a pizza stone. Serve with Moroccan turkey meatball tagine.