Black Olive Bread



  • tbsp olive oil
  • 1 large onion, chopped
  • 3 cups white bread flour
  • 1 cup whole-wheat flour
  • ¼ tsp salt
  • 1 envelope quick-rising active dry yeast
  • cups lukewarm water (approx)
  • 1 cup black olives pitted and chopped


Heat 2 tablespoons of the olive oil in a frying pan over medium heat and fry the onion until soft but not brown.

Put the flours into a large bowl and add the salt and yeast. Make a well in the center and add most of the water and the remaining olive oil. Mix to a soft but not sticky dough, adding more water if necessary. Knead until the dough is smooth, then punch it out into a large, flat square. Spread the fried onion and olives evenly on the dough, then fold up and knead again for a minute or two to make sure the onions and olives are evenly spread through the dough.

Divide the dough in half and shape each piece into a small round loaf. Place the loaves on an oiled baking sheet, cover, and leave to rise in a warm place until almost doubled in size, about 30 minutes.

Bake in a preheated oven at 425°F for 15 minutes, then lower the heat to 375°F and bake for another 10-15 minutes or until the bread is well risen and golden. When cooked, the bread should sound hollow when tapped on the base.