I usually make bread at home when I have a few free hours, especially on weekends. When the holidays approach or when I have guests for dinner, I prepare special variations. Two of them have always been a hit: one with olives and the other with tomato paste and basil. The dough is simple, white-style, but with some variations in the filling. Typically, from one kneading, I get two different loaves and an extra simple one in a tray if there's leftover dough.
Quick Info
Total time: about 2 and a half hours (including rising)
Servings: 2 medium loaves + 1 small
Difficulty: medium, suitable if you have made bread at least once before
Ingredients
500 g white flour (ideally a mix of type 650 and 000, but one type works too)
30 g fresh yeast
20 g butter (melted, not hot)
20 ml warm milk
1 teaspoon salt
200-250 ml warm water (add gradually, depending on the flour)
50 g pitted Kalamata olives, chopped
50 g pitted green olives, chopped
6 tablespoons tomato paste (I use homemade, thicker)
a few chopped basil leaves (fresh is better; otherwise, frozen or dried works)
Preparation Method
1. Sift the flour into a large bowl. Leave space in the middle for the other ingredients.
2. In a cup, dissolve the yeast in a few tablespoons of warm water. Pour the mixture into the center of the flour.
3. Add the melted butter (slightly cooled) and warm milk. Sprinkle the salt around the edge of the bowl, not directly over the yeast.
4. Start kneading and add warm water gradually. Don’t add all the water at once. The dough should become elastic but not sticky. If you have a food processor, you can use it to knead for 8-10 minutes.
5. Cover the bowl with a lid or plastic wrap. Let the dough rise for 1 hour or until it doubles in volume. A warm place, away from drafts, helps a lot (I sometimes use the turned-off oven, lightly warmed beforehand).
6. Turn the dough out onto a floured surface. Divide it into two equal parts.
7. For the olive bread: Roll out one part of the dough into a thick sheet about 1 cm thick. Sprinkle the chopped olives evenly over the surface. Roll it up tightly like a scroll, then twist it into a snail shape or leave it as a baguette.
8. For the tomato and basil bread: Similarly, roll out the other half of the dough. Spread the tomato paste evenly (don’t overdo it, or it will spill), and sprinkle with chopped basil. Roll it up the same way as the first one.
9. Place the loaves on a baking tray lined with parchment paper or greased. Sprinkle a little flour on top for a rustic look. Cover and let them rise for another 20-30 minutes in the tray.
10. In the meantime, preheat the oven to 180°C.
11. Bake the loaves for 30-40 minutes, depending on your oven. They are ready when they sound hollow if you tap the bottom lightly and have a firm crust.
12. Let them cool on a rack. Don’t slice them while they are hot.
Why I make this recipe often
It’s a flexible recipe that doesn’t require complicated ingredients. You can easily vary the fillings, and the bread stays good the next day. It’s perfect for holiday platters or simple sandwiches. The rising and baking don’t require complicated techniques, just a bit of patience and attention to the dough's consistency.
Tips and Variations
Tips
- Use warm water, not hot, for the yeast.
- If you have time, you can let the dough rise longer for a lighter texture.
- For a crunchier crust, place a dish of hot water in the oven during baking.
- You can knead directly in a mixer, but it also works well by hand.
Substitutions
- Fresh yeast can be replaced with 10 g of dry yeast. Proceed the same way, but dissolve it in water.
- Butter can be replaced with olive oil for a different flavor.
- If you don’t have thick tomato paste, use tomato puree mixed with a little water.
- Dried basil works too, but use only half a teaspoon.
Variations
- You can add walnuts, pumpkin seeds, or sunflower seeds to the dough.
- For a different taste, replace the olives with chopped sun-dried tomatoes.
- Add a little grated cheese inside if you want a heartier version.
Serving Ideas
- The olive bread makes a great snack, sliced thinly.
- The tomato and basil bread is good on platters, alongside cheeses or as a base for bruschetta.
- You can make simple sandwiches with them; they don’t crumble easily.
- For breakfast, with butter, a single slice is sufficient.
Frequently Asked Questions
Can I use dry yeast instead of fresh?
Yes, you can use 10 g of dry yeast. Dissolve it in warm water.
Can I use just one type of olive?
Of course. Either green or Kalamata is fine; both options turn out well.
Can I use whole wheat flour?
You can replace one-third of the white flour with whole wheat flour. The texture will be slightly denser, and you’ll need a bit more water.
Can the bread be frozen?
Yes, after it has completely cooled. You can slice it or leave it whole and place it in the freezer in a well-sealed bag.
How can I tell if the dough has risen enough?
It should double in volume, and when you gently press it with your finger, it should slowly spring back. If it bounces back quickly, let it rise for another 10-15 minutes.
Nutritional values (estimated per 100 g)
Calories: approx. 230 kcal
Protein: 6 g
Fat: 3.5 g
Carbohydrates: 43 g
Fiber: 2 g
The variations with olives and tomato paste have slightly more calories due to the added ingredients, but the difference is not significant.
Storage and Reheating
The breads keep well for 2-3 days at room temperature, in a paper bag or a thick cloth. If you want to keep them longer, slice them and freeze them. To reheat, place the slices directly in a toaster or oven for a few minutes. The crust will become crispy again. The bread doesn’t dry out quickly, but after the third day, it’s better toasted.
Quick Info
Total time: about 2 and a half hours (including rising)
Servings: 2 medium loaves + 1 small
Difficulty: medium, suitable if you have made bread at least once before
Ingredients
500 g white flour (ideally a mix of type 650 and 000, but one type works too)
30 g fresh yeast
20 g butter (melted, not hot)
20 ml warm milk
1 teaspoon salt
200-250 ml warm water (add gradually, depending on the flour)
50 g pitted Kalamata olives, chopped
50 g pitted green olives, chopped
6 tablespoons tomato paste (I use homemade, thicker)
a few chopped basil leaves (fresh is better; otherwise, frozen or dried works)
Preparation Method
1. Sift the flour into a large bowl. Leave space in the middle for the other ingredients.
2. In a cup, dissolve the yeast in a few tablespoons of warm water. Pour the mixture into the center of the flour.
3. Add the melted butter (slightly cooled) and warm milk. Sprinkle the salt around the edge of the bowl, not directly over the yeast.
4. Start kneading and add warm water gradually. Don’t add all the water at once. The dough should become elastic but not sticky. If you have a food processor, you can use it to knead for 8-10 minutes.
5. Cover the bowl with a lid or plastic wrap. Let the dough rise for 1 hour or until it doubles in volume. A warm place, away from drafts, helps a lot (I sometimes use the turned-off oven, lightly warmed beforehand).
6. Turn the dough out onto a floured surface. Divide it into two equal parts.
7. For the olive bread: Roll out one part of the dough into a thick sheet about 1 cm thick. Sprinkle the chopped olives evenly over the surface. Roll it up tightly like a scroll, then twist it into a snail shape or leave it as a baguette.
8. For the tomato and basil bread: Similarly, roll out the other half of the dough. Spread the tomato paste evenly (don’t overdo it, or it will spill), and sprinkle with chopped basil. Roll it up the same way as the first one.
9. Place the loaves on a baking tray lined with parchment paper or greased. Sprinkle a little flour on top for a rustic look. Cover and let them rise for another 20-30 minutes in the tray.
10. In the meantime, preheat the oven to 180°C.
11. Bake the loaves for 30-40 minutes, depending on your oven. They are ready when they sound hollow if you tap the bottom lightly and have a firm crust.
12. Let them cool on a rack. Don’t slice them while they are hot.
Why I make this recipe often
It’s a flexible recipe that doesn’t require complicated ingredients. You can easily vary the fillings, and the bread stays good the next day. It’s perfect for holiday platters or simple sandwiches. The rising and baking don’t require complicated techniques, just a bit of patience and attention to the dough's consistency.
Tips and Variations
Tips
- Use warm water, not hot, for the yeast.
- If you have time, you can let the dough rise longer for a lighter texture.
- For a crunchier crust, place a dish of hot water in the oven during baking.
- You can knead directly in a mixer, but it also works well by hand.
Substitutions
- Fresh yeast can be replaced with 10 g of dry yeast. Proceed the same way, but dissolve it in water.
- Butter can be replaced with olive oil for a different flavor.
- If you don’t have thick tomato paste, use tomato puree mixed with a little water.
- Dried basil works too, but use only half a teaspoon.
Variations
- You can add walnuts, pumpkin seeds, or sunflower seeds to the dough.
- For a different taste, replace the olives with chopped sun-dried tomatoes.
- Add a little grated cheese inside if you want a heartier version.
Serving Ideas
- The olive bread makes a great snack, sliced thinly.
- The tomato and basil bread is good on platters, alongside cheeses or as a base for bruschetta.
- You can make simple sandwiches with them; they don’t crumble easily.
- For breakfast, with butter, a single slice is sufficient.
Frequently Asked Questions
Can I use dry yeast instead of fresh?
Yes, you can use 10 g of dry yeast. Dissolve it in warm water.
Can I use just one type of olive?
Of course. Either green or Kalamata is fine; both options turn out well.
Can I use whole wheat flour?
You can replace one-third of the white flour with whole wheat flour. The texture will be slightly denser, and you’ll need a bit more water.
Can the bread be frozen?
Yes, after it has completely cooled. You can slice it or leave it whole and place it in the freezer in a well-sealed bag.
How can I tell if the dough has risen enough?
It should double in volume, and when you gently press it with your finger, it should slowly spring back. If it bounces back quickly, let it rise for another 10-15 minutes.
Nutritional values (estimated per 100 g)
Calories: approx. 230 kcal
Protein: 6 g
Fat: 3.5 g
Carbohydrates: 43 g
Fiber: 2 g
The variations with olives and tomato paste have slightly more calories due to the added ingredients, but the difference is not significant.
Storage and Reheating
The breads keep well for 2-3 days at room temperature, in a paper bag or a thick cloth. If you want to keep them longer, slice them and freeze them. To reheat, place the slices directly in a toaster or oven for a few minutes. The crust will become crispy again. The bread doesn’t dry out quickly, but after the third day, it’s better toasted.