Preparation: 10 minutes preparation 1.5-2 hours proofing
Cooking time: 10-15 minutes at 200/220°C


  • 500 g Manitoba flour – type “1”
  • 300-350 g of water
  • 5 g sugar
  • 7 g of dried yeast
  • 25 g of extra-virgin olive oil
  • 10 g of salt
  • 75 g of pitted black olives


Put the flour into the bowl of a mixer, add the yeast, sugar, oil and water, and start to mix. After a few minutes add the salt and continue kneading until the dough is soft and smooth. A few minutes before finishing the dough, add the olives, chopped into rough pieces, and, if necessary, add a little water. Cover the dough with cling film and leave to rise for around 1,5-2 hours, or until it doubles in volume. Once it has doubled in volume, transfer the dough to a lightly floured work surface and divide it into small bite-sized pieces weighing 10-15 grams. Place the pieces on baking trays, cover with a cloth, and leave to rise for 60-90 minutes. Bake in an oven at 220°C for around 10-15 minutes. Based on the amount of yeast used and the kneading and proofing temperatures, the resting, proofing and cooking times will vary.

Bite-sized Olive Bread recipes