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Olive pot bread

The dough with olive filling is rolled up like a Swiss roll, halved then arranged in a spiral with the filling facing up. Delicious and attractive!
Olive pot bread

Preparation time: 40 min
Cooking time: 1 hour


  • 1.5
    white bread flour
  • 5
  • 10
  • 15
    instant yeast
  • 45-60
    olive oil
  • 500
    lukewarm water
  • 125
    each black and green olives, pitted and chopped
  • 3
    garlic cloves, crushed
  • 3
    sprigs each rosemary and thyme, leaves removed and chopped
  • 30
    olive oil
  • 250
    grated pecorino cheese
Servings: Change Serving



1. Dough Mix the flour, salt, sugar and yeast and make a well in the middle. Mix the oil and water and pour into the well. Mix through and knead well for about 10 minutes or until smooth and elastic. Cover the dough and allow to rise until it’s doubled in volume.

2. Roll out into a 1cm thick rectangle.

3. Filling Mix all the ingredients except the cheese. Spread over the dough rectangle. Sprinkle the cheese over. Roll up like a Swiss roll then cut in half lengthways. 

4. Roll one half into a spiral with the cut side facing up. Continue the spiral by adding the other half. Transfer to a well-greased cast-iron pot.  Allow to rise until it’s doubled in volume. Cover with a lid.

5. Put the pot on a stand over moderate coals, arrange a few coals on the lid and bake for about an hour or until done. Cooking time will depend on the heat of the fire.  Alternatively, bake in the oven at 190°C for about an hour. 

6. Serve with the braaied fish and/or seafood antipasto.


Read more on: olives  |  bread  |  recipes


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