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Easy chilli and olive bread recipe

A delicious and easy to make chilli and olive bread - warm with spice and full of juicy olive pieces


  • 380 grams white bread flour
  • 2 tsp dried active yeast
  • 2 tbsp caster sugar
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil
  • 310 ml warm water
  • 100 grams chopped olives
  • 1 tbsp dried chilli flakes Add an extra tbsp if you want it a bit warmer


  • Start by mixing all of the dry ingredients (including the dried yeast and olives) into a large mixing bowl
  • Add in all of the liquid elements (yes, all in one go!)
  • Bring everything together to form a dough.I use a metal spoon to start and then use my hands once it's started to come together
  • Tip the mixture out on to a lightly floured surface
  • Knead the dough for 10 minutes until it starts to feel "elastic"
  • Pop the dough into a very lightly oiled mixing bowl, wrap the top in clingfilm and cover with a tea towel
  • Put the dough in a warm place, I usually use the boiler cupboard or a room with direct sun (but don't put the dough in direct sunlight) and leave it to rise until it has doubled in size (usually 45-60 minutes)
  • Once the dough has risen to twice the size, tip it out back on to the floured surface and knock it back and knead for another 5 minutes
  • Put it back in the bowl and leave to rise again for another 30 minutes (it should double in size again)
  • Tip it out again and work the dough into a round. Pop it back into the bowl and cover again while you pre-heat the oven to 220 degrees celsius (last rise, i promise!)
  • Turn the dough out on to a baking tray lined with baking paper. Lightly dust the top of the loaf with flour and cut lines into it (there's heaps of designs you can try - i like 3 simple lines across the top)
  • Bake at 220 degrees for 15 minutes and then turn the heat down to 180 degrees for another 30 minutes. This should give you a nice golden crust. When the time is up, tap the bottom of the loaf - if it sounds hollow, it's cooked!
  • Cool the loaf on a wire rack for a couple of hours. Tempting as it is, try not to cut it until it's cooled!
  • Slice and enjoy covered in butter or dipped into oil and balsamic vinegar