Before we dive headfirst into this delightful recipe, let’s talk about what goes well with Jamie Oliver’s olive bread. You have plenty of options that can elevate your dish. Picture this: a warm slice of olive bread, fresh from the oven, served alongside a robust tomato soup. The rich flavors of the bread enhance the acidity of the soup beautifully.
Or consider a hearty salad. A classic caprese salad bursting with juicy tomatoes, creamy mozzarella, and fragrant basil pairs brilliantly with this bread. Additionally, it works wonders with dips. Try it with a zesty hummus or a flavorful bruschetta. Want something more filling? This olive bread stands up well to an antipasto platter full of cured meats, cheeses, and marinated vegetables. You really can’t go wrong!
Baking is an art, and when I venture into the kitchen, that’s exactly how I feel. There’s something soothing about kneading dough, watching it rise, and then pulling a beautifully crafted loaf from the oven.
One recipe I’ve come back to time and again is Jamie Oliver’s olive bread. It’s not just about the ingredients; it’s about the experience, the aromas, and the flavors that linger long after the last bite. This olive bread has a way of transforming an ordinary meal into something extraordinary.
What’s so special about this recipe? Let’s explore it together.
What is Jamie Oliver’s Olive Bread?
Jamie Oliver’s olive bread recipe is a celebration of flavors. He combines the simplicity of basic bread-making with the boldness of Mediterranean ingredients. Strong white bread flour forms the base, while olives, sun-dried tomatoes, fresh herbs, and mozzarella add layers of taste and texture. It’s not just a loaf; it’s a story, a culture, a tradition told through baking. The combination of ingredients is carefully balanced, ensuring each bite is both savory and satisfying.
What Makes This Recipe Different from Other Olive Bread Recipes?
You might ask, “What sets Jamie’s recipe apart?” Well, it’s all in the details. Many olive bread recipes stick to the basics: flour, salt, and olives. Jamie elevates his version with sun-dried tomatoes that introduce a tangy sweetness, while fresh mozzarella adds a creamy richness. The dried oregano and a hint of red pepper flakes offer a touch of warmth. His technique also emphasizes simplicity. The steps are straightforward, making it accessible for both novice and experienced bakers.
How Does It Taste?
Now, let’s get down to the nitty-gritty: the flavor. Imagine biting into a warm piece of bread, the crust slightly crispy, giving way to a soft, chewy center. The first flavor that hits you is the saltiness of the olives, followed by the sweetness from the sun-dried tomatoes. Then comes the unexpected pop of garlic and herbs mingling with the melty mozzarella. It’s that perfect bite, comforting yet exciting, making you want to come back for more.
Ingredients You’ll Need to Make This Dish
Here’s what you need to gather for the perfect olive bread:
- 500g strong white bread flour (extra for dusting)
- 1 packet (7g) active dry yeast
- 1 teaspoon dried oregano
- A pinch of red pepper flakes
- A drizzle of extra-virgin olive oil
- 100g pitted black olives, chopped
- 6 sun-dried tomatoes, finely chopped
- 2 balls (125g each) fresh mozzarella
- 100g grated Parmesan cheese (or a vegetarian alternative)
- 1 bunch (30g) fresh basil leaves, torn
- 1 crushed garlic clove
Gather these ingredients, and let’s get started on this delightful journey!
Step by Step Instructions
Step 1: Prepare the Yeast
First things first, you’ll want to activate your yeast. In a bowl, mix the warm water (about 300ml) and yeast. Stir gently and let it sit for about 10 minutes. You’ll notice bubbles forming—that’s a good sign! It means your yeast is happy and ready to work some magic.
Step 2: Mix the Dry Ingredients
In a large bowl, combine the strong white bread flour, dried oregano, and a pinch of red pepper flakes. Make a well in the center of the flour mix. This is where the fun begins. Slowly pour in the yeast mixture and a drizzle of olive oil.
Step 3: Combine and Knead
Stir the mixture with a wooden spoon until it starts to come together. Now, it’s time to get your hands in there! Flour a surface, turn out your dough, and knead it for about 10 minutes. You’ll want it smooth and elastic. If the dough is too sticky, don’t hesitate to add a bit more flour.
Step 4: Add the Flavorful Ingredients
Once you have a beautiful dough, it’s time to incorporate those special ingredients. Before adding them, chop the olives, sun-dried tomatoes, and mozzarella into small pieces. Then, add them along with the Parmesan cheese, crushed garlic, and torn basil into the dough. Fold them in gently until well distributed.
Step 5: First Rise
Shape your dough into a ball. Lightly oil a bowl and place the dough inside, covering it with a damp cloth. Let it rise in a warm spot for about an hour. It should double in size—an exciting transformation!
Step 6: Shape the Loaf
Once the dough has risen, punch it down gently. Turn it out onto a floured surface and shape it into a loaf. Place it in a baking pan lined with parchment paper.
Step 7: Second Rise
Let the loaf rise for another 30 minutes. Don’t rush this part. This second rise is crucial for the structure and texture of your bread.
Step 8: Bake to Perfection
Preheat your oven to 220°C (425°F). Once your loaf has risen, pop it in the oven. Bake for approximately 25-30 minutes until it’s golden brown and sounds hollow when tapped on the bottom.
Step 9: Cool and Serve
Once out of the oven, let your bread cool on a wire rack. Patience is key here, but I can promise you, the aroma wafting through your home will drive you to slice into it sooner!
Tips & Tricks for Making Jamie Oliver’s Olive Bread
- Use Fresh Ingredients: Fresh herbs and good-quality olives make all the difference in flavor.
- Don’t Over-Knead: Knead just until the dough is elastic. Overdoing it can lead to a tough loaf.
- Experiment with Add-Ins: Feel free to try different herbs, cheeses, or even nuts for added texture.
- Get Creative with Shapes: Instead of a loaf, shape the dough into rolls. Perfect for gatherings!
- Temperature Matters: Your water should be warm, not hot. Too hot can kill the yeast, and nobody wants that!
Nutrition Information
How Do I Store This Dish?
To maintain the freshness of your olive bread, wrap it tightly in plastic wrap or store it in an airtight container. It typically lasts for about 3 days at room temperature. For longer storage, slice it and freeze it. You can reheat slices directly from the freezer in the toaster or oven.
Other Substitutes for Jamie Oliver’s Olive Bread
If you find yourself short on some ingredients, don’t fret! Here are some smart substitutes:
- Flour Swap: Whole wheat flour can replace part of the strong white flour. It adds fiber and a nuttier flavor.
- Olive Alternatives: Green olives also work well, providing a milder taste.
- Cheese Choices: Feel free to use feta cheese instead of mozzarella for a crumbly texture and tang.
- Herbs: If you lack fresh basil, dried Italian herbs or thyme can create a different but delicious flavor.
- Garlic Substitute: If you dislike garlic or can’t find fresh, garlic powder can be a quick swap.
Jamie Oliver Olive Bread Recipe
Ingredients
Equipment
Method
- First things first, you’ll want to activate your yeast. In a bowl, mix the warm water (about 300ml) and yeast. Stir gently and let it sit for about 10 minutes. You’ll notice bubbles forming—that’s a good sign! It means your yeast is happy and ready to work some magic.
- In a large bowl, combine the strong white bread flour, dried oregano, and a pinch of red pepper flakes. Make a well in the center of the flour mix. This is where the fun begins. Slowly pour in the yeast mixture and a drizzle of olive oil.
- Stir the mixture with a wooden spoon until it starts to come together. Now, it’s time to get your hands in there! Flour a surface, turn out your dough, and knead it for about 10 minutes. You’ll want it smooth and elastic. If the dough is too sticky, don’t hesitate to add a bit more flour.
- Once you have a beautiful dough, it’s time to incorporate those special ingredients. Before adding them, chop the olives, sun-dried tomatoes, and mozzarella into small pieces. Then, add them along with the Parmesan cheese, crushed garlic, and torn basil into the dough. Fold them in gently until well distributed.
- Shape your dough into a ball. Lightly oil a bowl and place the dough inside, covering it with a damp cloth. Let it rise in a warm spot for about an hour. It should double in size—an exciting transformation!
- Once the dough has risen, punch it down gently. Turn it out onto a floured surface and shape it into a loaf. Place it in a baking pan lined with parchment paper.
- Let the loaf rise for another 30 minutes. Don’t rush this part. This second rise is crucial for the structure and texture of your bread.
- Preheat your oven to 220°C (425°F). Once your loaf has risen, pop it in the oven. Bake for approximately 25-30 minutes until it’s golden brown and sounds hollow when tapped on the bottom.
- Once out of the oven, let your bread cool on a wire rack. Patience is key here, but I can promise you, the aroma wafting through your home will drive you to slice into it sooner!
Nutrition
Notes
- Use Fresh Ingredients: Fresh herbs and good-quality olives make all the difference in flavor.
- Don’t Over-Knead: Knead just until the dough is elastic. Overdoing it can lead to a tough loaf.
- Experiment with Add-Ins: Feel free to try different herbs, cheeses, or even nuts for added texture.
- Get Creative with Shapes: Instead of a loaf, shape the dough into rolls. Perfect for gatherings!
- Temperature Matters: Your water should be warm, not hot. Too hot can kill the yeast, and nobody wants that!
Tried this recipe?
Let us know how it was!Frequently Asked Questions
Conclusion
Baking Jamie Oliver’s olive bread is an experience worth savoring. It’s unlike any store-bought loaf you’ll find. The process captures the essence of simplicity and brings warmth to your kitchen. As I’ve shared this journey with you, I hope you feel encouraged to try it yourself. Each bite holds a story, and you’ll be the one telling it at your next dinner gathering. So roll up your sleeves, don your apron, and create something truly delicious! Happy baking!