pane, senza glutine, ricetta senza glutine, olive

Olive Bread

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Sonia Peronaci

A quick and easy recipe for a delicious aromatic olive loaf. Now you can bake fresh, homemade bread every day!


500 g Mix B - Bread-Mix
350 g water
150 g pitted olives in brine
10 g brewers' yeast
10 g sugar
10 g salt
10 g extra virgin olive oil
oil for the work surface
oil for the dough


For 1 loaf of 1 kg


  • Put the flour in the food mixer bowl and crumble the yeast into it.
  • Also, pour in 310 g of the water listed in the recipe, warmed to 28°-30° C.
  • Turn on the food mixer and knead using the dough hook for 3-4 minutes.
  • At this point, add the sugar, the oil until it is absorbed, the remaining 40 g of water, the well-drained and coarsely chopped olives, and finally the salt.
  • Move the dough to an oiled work surface and form a bread loaf.
  • Lightly oil the surface of the dough and let it rise for 6 hours in the oven, turned off with the light on.
  • Once ready, bake it in a preheated oven at 200°C for about 1 hour. The olive loaf is ready!
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