Olive Bread

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Makes 2 loaves or 1 loaf 4 small foccacia and 2 doz grissini sticks


  • 750g whole wheat flour
  • 150g plain flour
  • 10g dried yeast
  • 10g salt
  • 2 Tablspn chopped rosemary
  • Kalamata olives, roughly chopped
  • warm water


Combine all ingredients together and knead to a ball,adding enough water to form a sticky dough. Cover and allow to double in size. Turn out and shape into desired shape. Allow to proove. Place in a hot oven and bake for 20-30 minutes until it sounds hollow when you tap the base. Allow to cool enough to slice and eat warm or toast and use as bruschetta base. For the focaccia style shape into rounds brush with oil and add olives and sliced red onion and sprinkle with sea salt. Bake for about 12 minutes until golden. For grissini, roll out to about 4mm thick and slice with a pizza cutter into 1cm strands. Place onto a lined baking tray and bake 180C for about 10 minutes then reduce the heat to dry out about 10-15minutes. Allow to cool and store in an airtight container.