Alive and Cooking

Olive Batard

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(Makes 2 loaves)

750g plain flour
½ tsp caster sugar
½ tsp salt
7g dried yeast (1 sachet)
300-500ml warm water
200g Kalamata olives, chopped (plus juice from the jar)
2 tbsp extra virgin olive oil
2 tsp mixed seeds


Place the flour, salt, yeast and sugar into a large mixing bowl and combine well.
Pour in the liquid from the olives, the warm water and olive oil and mix until a dough is formed, then knead for 5-10 minutes.
Add the chopped olives and fold through the dough then cover with cling wrap and allow to prove for 30-60 minutes.
Dust your bench with flour and empty the dough onto it, knock the air out of the dough and give it a quick knead until smooth.
Cut the dough in half and roll each piece into a large roll shape, cut slits into the top, drizzle with olive oil then sprinkle the top with mixed seeds then bake at 200°C for 25-30 minutes.
Allow to cool before serving.

Olive Batard