A Perfect Pantry

Olive Bread

By 5907 views 0 Comments
  • Print
    • images/stories/recipes/Olive Bread 1.jpg
      1 hour 20 minutes
      30 minutes
      1 hour 50 minutes


    • 575ml water
    • 30ml olive oil
    • 800g plain flour
    • 7g dry yeast
    • 20g sugar
    • 15g salt
    • Black pitted olives
    • Rosemary (fresh or dried)
    • Sea salt


    1. Place the water, olive oil and flour into the bread maker tin in the order listed. Form a small hole in the centre and place the yeast. Cover with flour and add the sugar and salt.  Place and lock the bread maker tin into position inside the bread maker.
    2. Close the lid and select the ‘DOUGH’ setting using the ‘MENU’ button. Select the ‘START/CANCEL’ button and allow to knead and rise.
    3. Carefully remove the bread maker tin using an oven mitt or tea towel and then turn dough out onto a lightly floured surface and gently knead.
    4. Preheat a fan forced oven to 200° C and spray an approx. 20cm x 10cm wide baking tray with canola oil spray. Leave in a warm place to rise for 20 minutes.
    5. Poke holes in the dough, ensuring you only press ¾ of the way into the dough, then decorate the top with the olives, rosemary and a sprinkle of salt.
    6. Place into the oven and allow to bake for 30 minutes.


    Recipe courtesy and adapted from Always Fresh.

    This recipe was developed using a Kambrook Appliance.


    • Size Select Bread MakerSize Select Bread Maker
    • No comments made yet. Be the first to submit a comment

    Leave your comment

    Guest 12 August 2022

    Displayed next to your comments.

    Not displayed publicly.

    If you have a website, link to it here. (optional)