Apulian Olive Bread

Preparation info
  • Makes


    round 23 or 25 cm loaf
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

Real Cerignola green olives from Puglia make the best version of this bread. They’re flavourful and somewhat firm and don’t turn to purée when you’re beating them into the dough.

I often bake this as two smaller loaves - just divide the dough in half and round both pieces. For ease, you can also bake the loaf or loaves on a polenta-dusted or baking paper-lined swiss roll tin.