Olive bread

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Graham Campbell makes a tapenade (blended olives) to mix into the dough and intensify the flavour of this olive bread recipe. Serve with a light, mediterranean lunch or supper.

First published in 2015
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  • 1000g of strong white flour
  • 5g of sugar
  • 60ml of olive oil
  • 40g of black olives
  • 500ml of water, luke warm
  • 20g of fresh yeast
  • 25g of salt


  • Greaseproof paper
  • Blender
  • Mixing bowl with dough hook attachment


Mix the sugar and flour together in a mixing bowl with a dough hook attachment
  • 5g of sugar
  • 1000g of strong white flour
Blend together the olive oil and the olives until smooth
Mix the yeast and water together and leave to stand for 5 minutes
  • 20g of fresh yeast
  • 500ml of water
On a slow speed, add the yeast mix and olive mix to the dry ingredients. Mix for 5 minutes and then add the salt. Continue to mix for a further 5 minutes
Remove from the bowl and knead for 2 minutes. Place dough in a container and cover with cling film. Leave in a warm place to prove until doubled in size - approximately 1 hour
Preheat the oven to 200°C/gas mark 6
Dust the work surface with a little flour. Once proved, knock back and knead for 2 minutes. Gently flatten by using a rolling so the dough is at a thickness of 5cm. Cut into equal squares of approximately 10cm x 10cm
Line a baking tray with greaseproof paper. Lay the bread on the tray and leave to prove until doubled in size
Cook in the oven for 12-15 minutes until golden and ready. Allow to cool on a wire rack before serving as you wish
First published in 2015

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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