Serves: 5-6


2 cups Strong Bread Flour

1 ¼ cups warm water

1 tsp dried yeast

1 tbsp. Olive oil

Pinch of sugar

1 tsp. salt

½ tsp. freshly crushed pepper

2 tbsp. Black Olives, sliced

1 tbsp. Fresh Oregano, chopped

1 tbsp.  Fresh Parsley, chopped


Mix warm water with yeast and sugar in the bowl and leave to stand for 5-7 minutes.

Heat the olive oil in the fry pan and fry parsley and oregano lightly for 30 seconds.

Sift the flour and make a well in the center. Add the yeast mixture and olive oil to make dough. Gradually add water and oil to make soft dough. Add more water if necessary to make soft & elastic dough. Mix sliced olives and knead the dough on the floured surface for 5 minutes and place in the bowl. Cover it with cling film and leave in the warm place for 1 ½ hours. Lightly grease bread tin with oil and transfer the dough in the bread tin. Cover it and keep in the warm place for another 20 minutes.

Pre heat the oven at 220 degree centigrade and bake the loaf for 10 minutes, lower the temperature at 200 degree centigrade and bake for 18-20 minutes more. Cool it before serving.





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