Twisted Olive Bread
There’s nothing like the smell of homemade bread. I love it hot out the oven, the crusty end bits broken off, eaten warm with slick of olive oil or salted butter. Adding to the charm of this twisted olive bread is it’s shape and the woody aroma of rosemary. It feels very Italian.
I made this bread with my cooking class to serve with a caramelised onion and red pepper caponata. It was voted dish of the day. Breads such as this, with additional flavourings, are best served with a peppery green olive oil and nothing else. But, if you’re thinking of offering it as a precursor to the main meal, then a few tasty dips and spreads are a good idea. I’d go with a fresh basil pesto, tapenade or sun-dried tomato-ish spread.
Let’s talk a little about the dough. Most often, when I make bread, I opt for a slow overnight proofing. A chilled rest in the fridge is the simplest way to improve both the taste and texture of bread. The next morning, once the dough has come to room temperature, I add the flavourings and shape. It’s casual and rather rustic. No two loaves ever look the same, each one having its own particular character and charm. After the second proofing, it’s into a hot oven to bake. To encourage a quick initial rise and good crust, I slide a roasting tin filled with about 2 cups of of ice cold water into to oven, on the very bottom shelf. This step isn’t essential but it’ll take your bread making skills up a notch.
Very seldom is there any bread left over, even when I make two loaves. But, if there are, day old bread makes incredibly good croutons. Add them to panzanella salad or scatter a handful of crumbs over pasta bakes, such as this Mac and Cheese.
Twisted olive bread
Makes 2
- 400g bread flour
- 100g semolina
- 10ml (2 teaspoons) fine salt
- 10ml (2 teaspoons) instant dried yeast
- 10ml (2 teaspoons) castor sugar
- 320ml water
- 30ml (2 tablespoons) extra virgin olive oil
- 2 sprigs rosemary, leaves stripped and finely chopped
- 1/3 cup semi-dried olives, roughly chopped
- Place all the dry ingredients in the bowl of an electric mixer. Add the water and oil. Mix together on a low speed for 6-8 minutes, until the dough is smooth and elastic. Transfer to an oiled bowl, cover and place in the fridge to proof overnight.
- Bring up to room temperature before continuing.
- Tip the dough out onto a well-floured board. Divide in two. Press each piece out into a square, about 25 x 25cm. Scatter the rosemary and olives over. Fold together and knead until the olives are worked in. Set aside for about 10 minutes to allow the dough to relax.
- Preheat the oven to 200 C. Line a baking sheet with parchment paper and sprinkle liberally with flour.
- Roll each piece of dough into lengths of about 40cm. Dust with flour, then twists the ends. Place on the baking sheet and set aside to proof until doubled in size, about 40 minutes.
- Bake for 30-35 minutes. Cool on a wire rack before slicing.
If you love the smell of home-baked bread, you might like to try these too:
Wholemeal Irish soda bread with walnuts and oats + Ruby-red Muscadel grape preserve
8 Comments. Leave new
Oh my word! This sounds so delicious! Definitely on my ‘to make’ list!
Hi Diane, I am going to make this thanks but have not used semolina before. Can you give me the product name and where to buy it? would be very helpful thanks so much.
When is your recipe book coming out?
Kind regards
I’m sure you’re going to love it, Maria. The addition of olives and rosemary is so good.
Hi there Cheryl. Semolina is available at most Pick n Pay stores. You’ll find it in the baking isle, alongside all the flours etc. It comes in a smaller packet, about 500g, I think. Most health food or Italian deli’s will also stock it. My cookbook comes out in October this year. I can’t wait to share the recipes! Can’t spill too much, but there’s a fabulous chapter on bread, too. All the best. Di
I made this following your recipe last night, it is great! My husband loved it and is already asking when I’m making it again. Thank you for the lovely recipe!
Hi there Deni. So glad to hear it was a winner. It’s really such a simple, rustic recipe. I hope it’ll be a regular at your table. Thank you for popping in to let me know.
Hi Dianne,
Hello from Australia 🦘
Wow, I sure am late to the Bibby party … For the past 4 days, I have been avidly trawling through all your absolutely beautiful recipes (your food presentation and photography & the little stories are gorgeous, delightful and magical ✨ and remind me of the best parts of my NZ childhood) – my mother had a restaurant in our actual house in the wild west black sand sea coast – it was a busy time for sure 😊
I’m about to order all your books (happy birthday to me) and get stuck in !
May I ask you a few questions please … 🤞🏼
with this recipe, is this making one loaf or two ?
I’m presuming that it’s one, and that the two 40cm strips are rolled like long sausage shapes – they 2nd proof side by side (are they supposed to touch?) and then you twist the two different sausage strip ends together so they form one slightly twisted loaf ?
Do I have that right ?
I’m trying to picture that last step in my mind 🤔
Also – the ice cold water – once the oven is at temperature 🌡️ do you add the ice cold water into the lower oven rack just after / same time you put the bread in ?
And, does this stay in the oven for the whole bake time ?
I have a fan bake oven (unfortunately) so, I would bake this @ 20% lower temp ?
I am so excited to make this (and the vanilla cake for my birthday) and the coq au vin pot pie, and and and … 😍
Thank you for all you do and share with us
In kind appreciation,
Lucie
Hi Lucie. I’m so glad you stumbled across the page! I hope your visits here will be rewarded with the most delicious meals and memorable gatherings around your table.
Gosh, your mother sounds very industrious and creative. I’m sure it helped hone a very fine palate, from early on.
The bread recipe makes 2 loaves.
You’ll place them next to each other to bake, but each one is twisted singularly, in an opposite direction to make the twists.
Place them a little apart on the baking tray to allow for spreading.
The water remains in the oven for the duration of the bake. The steam helps the bread to rise beautifully before a crust forms.
Yes, for fan ovens, reduce the temperature by 10-20 degrees.
The vanilla cake is unusual but super tender with a lovely delicate crumb.
I do hope you enjoy cooking from the book. It’s conveniently available on Amazon.
Thank you for being in touch.
So lovely to hear from across the seas.
Warm regards
Di