Nepedia

Olive & oregano bread

By Nepedia

A savoury loaf flavoured with olives, olive oil and oregano.

Baker setting one golden olive-and-oregano loaf on a cooling rack beside its empty tin.
Makes
1 loaf
Heat
190°C
Baking time
35–40 min
Cuisine / style
International

Tent with foil if the crust darkens early.

Explore variations · 2 →Jump to ingredients & method ↓
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Olive & oregano bread

Makes
1 loaf
Heat
190°C
Baking time
35–40 min
Cuisine / style
International

Tent with foil if the crust darkens early.

Core recipe

Olive & oregano bread

A savoury loaf with olive oil, sliced olives, and oregano.

Method

  1. 01 · Mix

    3–5 min

    Use: A + B

    Whisk A together. Add B and mix until evenly moistened.

    Ready when: No dry pockets of flour.

    Baker mixing rough oregano-flecked dough in a stainless bowl at a professional bakery bench.
    01 Mix the doughMix until all the flour is evenly moistened.

  2. 02 · Knead

    8–12 min; check early in a mixer

    Use: Mixed dough

    Knead by hand or with a dough hook on low until elastic. Rest briefly before deciding whether to adjust consistency.

    Ready when: Soft dough that stretches without immediately tearing.

    Baker kneading smooth oregano-flecked dough on a lightly floured bench.
    02 Knead until elasticKnead until the dough feels soft and stretches without immediately tearing.

  3. 03 · Add olives

    1–2 min

    Use: C + kneaded dough

    Flatten the dough, scatter over olives, then fold and knead gently to distribute them.

    Ready when: Olives are dispersed and mostly intact.

    Baker folding soft oregano dough over sliced green and black olives.
    03 Fold in the olivesScatter over drained, sliced olives and fold them gently into the dough.

  4. 04 · First rise

    About 60–90 min + 10 min rest

    Use: Dough; oiled bowl

    Cover and leave until doubled. Gently press out large bubbles, then rest 10 minutes.

    Ready when: Dough is airy and about twice its starting volume.

    Baker standing side-on and lifting the cover to inspect puffy olive-and-oregano dough in a bowl.
    04 Let the dough riseCover the dough and wait until it is airy and about doubled.

  5. 05 · Shape & proof

    About 30–60 min

    Use: Dough; oiled tin

    Roll into a log as wide as the tin and place seam down. Cover loosely. Preheat the oven.

    Ready when: Loaf is puffy; a light finger dent returns slowly.

    Baker gently checking the rise of an olive-and-oregano loaf in its rectangular tin.
    05 Shape and proof in the tinShape one log, place seam down in the oiled tin, and let it become puffy.

  6. 06 · Bake

    190°C / 375°F; 35–40 min

    Use: Proofed loaf

    Bake on the centre rack. Tent with foil if the crust darkens too soon.

    Ready when: Golden crust; centre about 88–93°C / 190–200°F.

    Baker using oven mitts to remove a golden olive-and-oregano tin loaf from a professional oven.
    06 Bake until goldenBake until the crust is golden, then remove the hot tin with oven mitts.

  7. 07 · Cool

    At least 1 hour

    Use: Baked loaf

    Remove from the tin and cool on a rack.

    Ready when: Cool enough to slice without compressing the crumb.

    Baker setting one golden olive-and-oregano loaf on a cooling rack beside its empty tin.
    07 Cool on a rackRemove the loaf from the tin and cool it on a rack before slicing.

Consistency & readiness

StageLook and feelNeeds attention
Before adding olivesOlives are drained and blotted; dough is already smooth and stretchy.Visible brine pooling around the olives.
After adding olivesDistinct pieces spread throughout a cohesive dough.Pulverised olives or wet, disconnected patches.
Final riseThe shaped loaf is visibly fuller and aerated.Waiting for a fixed minute count after it is already fragile.

Troubleshooting

If you seeLikely causeWhat to do nowNext time
Dough turns wet when olives go inResidual brine adds unmeasured liquid.Pause mixing; use only a small flour correction if needed.Weigh olives after draining and dry thoroughly.
Olives disintegrateThey were mixed too vigorously or too early.Stop once distributed; smaller pieces remain usable.Fold olives into developed dough at the end.
Dense loaf with a hard crustDough may have become too dry.Record any added flour for the next batch.Keep dough slightly tacky; avoid heavy flouring during shaping.

Recipe notes

  • Wet olives can make dough sticky. Drain them well rather than automatically adding flour. If needed after resting, adjust with water or flour in 5 g additions.

Recipe

Olive & oregano bread

A savoury loaf with olive oil, sliced olives, and oregano.

How do I make it?

  1. Mix the dough

    3–5 min

    Whisk together the ingredients in group A. Add the group B ingredients and mix until everything is evenly wet.

    Baker mixing rough oregano-flecked dough in a stainless bowl at a professional bakery bench.
    Mix until all the flour is evenly moistened.

    Ready when: No dry patches of flour remain.

  2. Knead until stretchy

    8–12 min; check early in a mixer

    Knead by hand, or use a mixer’s dough hook on low, until the dough stretches well. Let it rest briefly before deciding whether it needs more flour or liquid.

    Baker kneading smooth oregano-flecked dough on a lightly floured bench.
    Knead until the dough feels soft and stretches without immediately tearing.

    Ready when: Soft dough that stretches without tearing straight away.

  3. Gently mix in the olives

    1–2 min

    Flatten the dough and scatter the olives over it. Fold the dough over them, then knead gently until the olives are spread throughout.

    Baker folding soft oregano dough over sliced green and black olives.
    Scatter over drained, sliced olives and fold them gently into the dough.

    Ready when: The olives are spread throughout and mostly stay whole.

  4. Let the dough double

    About 60–90 min + 10 min rest

    Cover and let the dough rise until it is twice its starting size. Gently press out the large air bubbles, then let it rest for 10 minutes.

    Baker standing side-on and lifting the cover to inspect puffy olive-and-oregano dough in a bowl.
    Cover the dough and wait until it is airy and about doubled.

    Ready when: Airy dough about twice its starting size.

  5. Shape and let rise

    About 30–60 min

    Roll the dough into a log the same width as the oiled tin and put it in with the join underneath. Cover loosely and turn on the oven to preheat while the loaf rises.

    Baker gently checking the rise of an olive-and-oregano loaf in its rectangular tin.
    Shape one log, place seam down in the oiled tin, and let it become puffy.

    Ready when: The loaf looks puffy, and a light finger dent rises back slowly.

  6. Bake

    190°C / 375°F; 35–40 min

    Bake on the oven’s centre rack. If the crust browns too quickly, loosely cover the top with foil.

    Baker using oven mitts to remove a golden olive-and-oregano tin loaf from a professional oven.
    Bake until the crust is golden, then remove the hot tin with oven mitts.

    Ready when: A golden crust and a centre temperature of about 88–93°C / 190–200°F.

  7. Let it cool

    At least 1 hour

    Take the bread out of the tin and let it cool on a rack.

    Baker setting one golden olive-and-oregano loaf on a cooling rack beside its empty tin.
    Remove the loaf from the tin and cool it on a rack before slicing.

    Ready when: Cool enough to slice without squashing the inside.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Dough turns wet when olives go inResidual brine adds unmeasured liquid.Pause mixing; use only a small flour correction if needed. Weigh olives after draining and dry thoroughly.
Olives disintegrateThey were mixed too vigorously or too early.Stop once distributed; smaller pieces remain usable. Fold olives into developed dough at the end.
Dense loaf with a hard crustDough may have become too dry.Record any added flour for the next batch. Keep dough slightly tacky; avoid heavy flouring during shaping.
Useful recipe notes

Wet olives can make dough sticky. Drain them well rather than automatically adding flour. If needed after resting, adjust with water or flour in 5 g additions.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Olive & oregano bread at a glance

Makes
1 loaf
Heat
190°C
Baking time
35–40 min
Cuisine / style
International
Leavening
Yeast
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour420 g100%
Instant yeast7 g1.7%
White sugar25 g6%
Fine salt6 g1.4%
Dried oregano3 g0.7%
Water250 g59.5%
Pitted olives, sliced50 g11.9%

Olive and sun-dried tomato bread

Makes
2 small loaves, about 16 slices total
Heat
220°C conventional for 15 min, then 200°C conventional
Baking time
35–40 min
Cuisine / style
Italy

Bake both trays together for 15 minutes at 220°C; swap racks and turn trays, then bake 20–25 minutes at 200°C.

Italy · Olive & oregano bread

Olive and sun-dried tomato bread

Two small olive-oil loaves with black olives and sun-dried tomatoes. Drain and dry the additions before folding them through the risen dough.

Method

  1. 01 · Mix and knead the dough

    12–15 min

    Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast

    Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.

    Ready when: The dough is soft, cohesive and elastic with no dry flour.

    The cook kneads soft, smooth dough in a steel bowl.
    01 Mix KneadMix and knead the plain olive-oil dough.

  2. 02 · Let the dough rise

    60–90 min

    Use:

    Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.

    Ready when: The dough is aerated and roughly doubled.

    The cook uncovers an expanded mound of plain dough.
    02 Bulk RiseLet the dough rise until roughly doubled.

  3. 03 · Prepare and hold the measured additions

    10–15 min

    Use: Pitted black olives; Oil-packed sun-dried tomatoes

    Drain the olives and tomatoes thoroughly, then pat them dry. Weigh the stated amounts after draining and chop into 5–8 mm pieces.

    Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.

    Black olives and rust-red sun-dried tomatoes are chopped into small pieces on a board.
    03 Prepare AdditionsDrain, dry and chop the olives and tomatoes.

  4. 04 · Fold the additions into the risen dough

    5–8 min

    Use: Pitted black olives; Oil-packed sun-dried tomatoes

    Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.

    Ready when: The dough holds together and the additions are spread through it without a wet pocket.

    The dough folds over chopped black olives and sun-dried tomatoes.
    04 IncorporateFold all the additions through the risen dough.

  5. 05 · Divide and shape two loaves

    8–10 min

    Use: Flour for shaping

    Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 562.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.

    Ready when: Two even rounds have room to expand on separate trays.

    Two round loaves sit separately, one on each paper-lined tray.
    05 ShapeShape two small rounds on separate trays.

  6. 06 · Proof and heat the oven

    45–75 min

    Use:

    Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.

    Ready when: Both loaves are puffy and a light fingertip dent returns slowly.

    The cook lightly checks one of two risen rounds on their separate trays.
    06 ProofProof both loaves until puffy.

  7. 07 · Score and bake

    35–40 min

    Use:

    Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.

    Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.

    Two browned, cross-scored loaves remain on separate trays, one held outside the oven.
    07 BakeScore a cross and bake both trays, swapping their positions.

  8. 08 · Cool before slicing

    90 min

    Use:

    Transfer to a rack and cool for at least 90 minutes before slicing.

    Ready when: The crumb is set and slices do not squash into a wet line.

    Two whole cross-scored olive and tomato loaves cool on a wire rack.
    08 CoolCool both loaves fully before slicing.

What to look for

StageLook / feel forNeeds attention
Mix and knead the doughThe dough is soft, cohesive and elastic with no dry flour.
Let the dough riseThe dough is aerated and roughly doubled.
Prepare and hold the measured additionsThe additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen doughThe dough holds together and the additions are spread through it without a wet pocket.
Divide and shape two loavesTwo even rounds have room to expand on separate trays.
Proof and heat the ovenBoth loaves are puffy and a light fingertip dent returns slowly.
Score and bakeThe base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.
Cool before slicingThe crumb is set and slices do not squash into a wet line.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The inclusions tear the dough during shaping.The dough is tight or the pieces are too large.Cover and rest for 5 minutes, then shape gently with a scraper.Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.Dark inclusions or topping colour faster than the thick bread.Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat, sulphites if present in tomatoes.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
Two slices show black olive and sun-dried tomato pieces in the set crumb beside one whole loaf and the cut remainder.
Olive and sun-dried tomato bread.

Recipe

Olive and sun-dried tomato bread

Two small olive-oil loaves with black olives and sun-dried tomatoes. Drain and dry the additions before folding them through the risen dough.

How do I make it?

  1. Mix and knead the dough

    12–15 min

    Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.

    The cook kneads soft, smooth dough in a steel bowl.
    Mix and knead the plain olive-oil dough.

    Ready when: The dough is soft, cohesive and elastic with no dry flour.

  2. Let the dough rise

    60–90 min

    Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.

    The cook uncovers an expanded mound of plain dough.
    Let the dough rise until roughly doubled.

    Ready when: The dough is aerated and roughly doubled.

  3. Prepare and hold the measured additions

    10–15 min

    Drain the olives and tomatoes thoroughly, then pat them dry. Weigh the stated amounts after draining and chop into 5–8 mm pieces.

    Black olives and rust-red sun-dried tomatoes are chopped into small pieces on a board.
    Drain, dry and chop the olives and tomatoes.

    Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.

  4. Fold the additions into the risen dough

    5–8 min

    Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.

    The dough folds over chopped black olives and sun-dried tomatoes.
    Fold all the additions through the risen dough.

    Ready when: The dough holds together and the additions are spread through it without a wet pocket.

  5. Divide and shape two loaves

    8–10 min

    Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 562.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.

    Two round loaves sit separately, one on each paper-lined tray.
    Shape two small rounds on separate trays.

    Ready when: Two even rounds have room to expand on separate trays.

  6. Proof and heat the oven

    45–75 min

    Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.

    The cook lightly checks one of two risen rounds on their separate trays.
    Proof both loaves until puffy.

    Ready when: Both loaves are puffy and a light fingertip dent returns slowly.

  7. Score and bake

    35–40 min

    Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.

    Two browned, cross-scored loaves remain on separate trays, one held outside the oven.
    Score a cross and bake both trays, swapping their positions.

    Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough.

  8. Cool before slicing

    90 min

    Transfer to a rack and cool for at least 90 minutes before slicing.

    Two whole cross-scored olive and tomato loaves cool on a wire rack.
    Cool both loaves fully before slicing.

    Ready when: The crumb is set and slices do not squash into a wet line.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The inclusions tear the dough during shaping.The dough is tight or the pieces are too large.Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.Dark inclusions or topping colour faster than the thick bread.Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.
Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat, sulphites if present in tomatoes.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Olive and sun-dried tomato bread at a glance

Makes
2 small loaves, about 16 slices total
Heat
220°C conventional for 15 min, then 200°C conventional
Baking time
35–40 min
Cuisine / style
Italy
Leavening
Yeast
Bulk fermentation (including folding)
60–90 min · The dough is aerated and roughly doubled.
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Strong white bread flour500 g100%
Water325 g65%
Olive oil35 g7%
Fine salt8 g1.6%
Instant dried yeast7 g1.4%

Cypriot-style olive and coriander bread

Makes
2 small loaves, about 16 slices total
Heat
220°C conventional for 15 min, then 200°C conventional
Baking time
35–40 min
Cuisine / style
Cyprus

Bake both trays together for 15 minutes at 220°C; swap racks and turn trays, then bake 20–25 minutes at 200°C.

Cyprus · Olive & oregano bread

Cypriot-style olive and coriander bread

Two small round olive breads with finely chopped onion and fresh coriander. The additions are folded into developed dough before shaping.

Method

  1. 01 · Mix and knead the dough

    12–15 min

    Use: Strong white bread flour; Water; Olive oil; Fine salt; Instant dried yeast

    Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.

    Ready when: The dough is soft, cohesive and elastic with no dry flour.

    The cook kneads plain white olive-oil dough before adding any inclusions.
    01 Knead the plain olive-oil doughKnead a soft, cohesive dough.

  2. 02 · Let the dough rise

    60–90 min

    Use:

    Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.

    Ready when: The dough is aerated and roughly doubled.

    The cover lifts from aerated plain dough in a steel bowl.
    02 Let the plain dough riseLet the dough become airy and roughly doubled.

  3. 03 · Prepare and hold the measured additions

    10–15 min

    Use: Pitted black olives; Peeled onion; Fresh coriander leaves

    Drain and pat the olives dry, weigh the stated amount and chop into 5–8 mm pieces. Finely mince the peeled onion into pieces no larger than 2 mm. Wash, dry and chop the coriander leaves.

    Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.

    Prepared black olive pieces, finely minced onion and chopped fresh coriander wait separately.
    03 Prepare the olives, onion and corianderDrain, dry and finely chop the additions.

  4. 04 · Fold the additions into the risen dough

    5–8 min

    Use: Pitted black olives; Peeled onion; Fresh coriander leaves

    Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.

    Ready when: The dough holds together and the additions are spread through it without a wet pocket.

    The risen dough folds around black olives, tiny onion pieces and chopped coriander.
    04 Fold the additions through the doughGently fold in all the prepared additions.

  5. 05 · Divide and shape two loaves

    8–10 min

    Use: Flour for shaping

    Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 552.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.

    Ready when: Two even rounds have room to expand on separate trays.

    Two small raw rounds sit on separate paper-lined aluminum trays.
    05 Shape two small roundsPut one round on each tray.

  6. 06 · Proof and heat the oven

    45–75 min

    Use:

    Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.

    Ready when: Both loaves are puffy and a light fingertip dent returns slowly.

    A fingertip checks one of two risen rounds on separate trays.
    06 Proof both roundsLeave both loaves until puffy.

  7. 07 · Score and bake

    35–40 min

    Use:

    Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.

    Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough. The tiny onion pieces are tender, not a raw crunchy layer.

    Two cross-scored loaves bake on separate trays in the same oven chamber.
    07 Bake the cross-scored loavesBake both trays, swapping their rack positions.

  8. 08 · Cool before slicing

    90 min

    Use:

    Transfer to a rack and cool for at least 90 minutes before slicing.

    Ready when: The crumb is set and slices do not squash into a wet line.

    Two whole loaves cool on a raised silver rack.
    08 Cool both loaves fullyCool for at least 90 minutes before slicing.

What to look for

StageLook / feel forNeeds attention
Mix and knead the doughThe dough is soft, cohesive and elastic with no dry flour.
Let the dough riseThe dough is aerated and roughly doubled.
Prepare and hold the measured additionsThe additions are evenly chopped with no loose brine or oil pooling around them.
Fold the additions into the risen doughThe dough holds together and the additions are spread through it without a wet pocket.
Divide and shape two loavesTwo even rounds have room to expand on separate trays.
Proof and heat the ovenBoth loaves are puffy and a light fingertip dent returns slowly.
Score and bakeThe base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough. The tiny onion pieces are tender, not a raw crunchy layer.
Cool before slicingThe crumb is set and slices do not squash into a wet line.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The inclusions tear the dough during shaping.The dough is tight or the pieces are too large.Cover and rest for 5 minutes, then shape gently with a scraper.Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.Dark inclusions or topping colour faster than the thick bread.Cover loosely with foil and keep baking until the bread centre and base meet the stated cues.Use the stated shape and measure bread away from melted cheese or wet inclusions.

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.; Contains: wheat.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
The cook holds one small round olive bread in both hands while the second whole loaf rests on a silver rack.
The two small Cypriot-style olive-and-coriander loaves.

Recipe

Cypriot-style olive and coriander bread

Two small round olive breads with finely chopped onion and fresh coriander. The additions are folded into developed dough before shaping.

How do I make it?

  1. Mix and knead the dough

    12–15 min

    Mix the flour, water, oil, salt and instant yeast until combined. Knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.

    The cook kneads plain white olive-oil dough before adding any inclusions.
    Knead a soft, cohesive dough.

    Ready when: The dough is soft, cohesive and elastic with no dry flour.

  2. Let the dough rise

    60–90 min

    Cover and leave at 22–24°C for 60–90 minutes. Prepare the additions in the next step during this rise.

    The cover lifts from aerated plain dough in a steel bowl.
    Let the dough become airy and roughly doubled.

    Ready when: The dough is aerated and roughly doubled.

  3. Prepare and hold the measured additions

    10–15 min

    Drain and pat the olives dry, weigh the stated amount and chop into 5–8 mm pieces. Finely mince the peeled onion into pieces no larger than 2 mm. Wash, dry and chop the coriander leaves.

    Prepared black olive pieces, finely minced onion and chopped fresh coriander wait separately.
    Drain, dry and finely chop the additions.

    Ready when: The additions are evenly chopped with no loose brine or oil pooling around them.

  4. Fold the additions into the risen dough

    5–8 min

    Gently spread the risen dough into a thick rectangle. Scatter all the prepared additions over it, fold the edges over and work gently with a scraper until evenly dispersed. Avoid crushing the pieces or kneading in extra flour.

    The risen dough folds around black olives, tiny onion pieces and chopped coriander.
    Gently fold in all the prepared additions.

    Ready when: The dough holds together and the additions are spread through it without a wet pocket.

  5. Divide and shape two loaves

    8–10 min

    Line two 30×40 cm trays with baking paper. Use the shaping flour sparingly. Divide the dough into two equal pieces, about 552.5 g each. Gather each piece into a round with its seam underneath, then press gently to about 14 cm across and 3–4 cm high. Put one loaf on each tray. Tuck large exposed pieces into the dough.

    Two small raw rounds sit on separate paper-lined aluminum trays.
    Put one round on each tray.

    Ready when: Two even rounds have room to expand on separate trays.

  6. Proof and heat the oven

    45–75 min

    Cover loosely and leave at 22–24°C for 45–75 minutes. During the final 20 minutes, heat the oven to 220°C conventional and place two racks around the middle with space for the trays.

    A fingertip checks one of two risen rounds on separate trays.
    Leave both loaves until puffy.

    Ready when: Both loaves are puffy and a light fingertip dent returns slowly.

  7. Score and bake

    35–40 min

    Cut a shallow cross about 5 mm deep in each loaf. Bake both trays together at 220°C conventional for 15 minutes. Swap their rack positions, turn each tray front to back and reduce to 200°C. Bake for 20–25 minutes more. Shield dark inclusions loosely with foil if needed. Check each base and probe each bread centre away from an olive.

    Two cross-scored loaves bake on separate trays in the same oven chamber.
    Bake both trays, swapping their rack positions.

    Ready when: The base is browned and firm and the bread centre reaches about 95°C with no sticky raw dough. The tiny onion pieces are tender, not a raw crunchy layer.

  8. Cool before slicing

    90 min

    Transfer to a rack and cool for at least 90 minutes before slicing.

    Two whole loaves cool on a raised silver rack.
    Cool for at least 90 minutes before slicing.

    Ready when: The crumb is set and slices do not squash into a wet line.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The inclusions tear the dough during shaping.The dough is tight or the pieces are too large.Cover and rest for 5 minutes, then shape gently with a scraper. Develop the base dough first and keep additions at the stated size.
The outside browns before the bread centre cooks.Dark inclusions or topping colour faster than the thick bread.Cover loosely with foil and keep baking until the bread centre and base meet the stated cues. Use the stated shape and measure bread away from melted cheese or wet inclusions.
Useful recipe notes

Storage: Cool promptly and refrigerate wrapped leftovers within 2 hours of baking; use within 2 days. Reheat portions until hot through. Freeze wrapped portions for up to 1 month.

Contains: wheat.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Cypriot-style olive and coriander bread at a glance

Makes
2 small loaves, about 16 slices total
Heat
220°C conventional for 15 min, then 200°C conventional
Baking time
35–40 min
Cuisine / style
Cyprus
Leavening
Yeast
Bulk fermentation (including folding)
60–90 min · The dough is aerated and roughly doubled.
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Strong white bread flour500 g100%
Water325 g65%
Olive oil25 g5%
Fine salt8 g1.6%
Instant dried yeast7 g1.4%