Olive and coriander bread

Olives, onions and fresh coriander add irresistible full-on flavour to this fabulous bread recipe from Paul Hollywood
By Paul Hollywood
Olive and coriander bread
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes plus 2 hrs rising time
  • Effort: easy



  • 500 g strong bread flour, plus extra for dusting
  • 1.5 tsp salt
  • 30 ml olive oil
  • 30 g yeast
  • 300 ml warm water
  • 150 ml pitted and chopped black Kalamata olives, in olive oil
  • 75 g onions, peeled and chopped
  • 1 handfuls coriander, chopped


1. Put the flour into a large bowl and add the salt and oil. Dilute the yeast in a little warm water and add to the mixture. Slowly add the warm water, folding it in with your hand until the dough becomes pliable.2. Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl, cover and leave for 1 hour in a warm place.3. Lightly grease a baking sheet. Divide the dough into two pieces and divide half the olives, onions and coriander between each piece. The dough will now be bulging. Mould each piece of dough into a round shape and press firmly down. Sprinkle each lightly with flour and mark a cross in each one. Place them onto the prepared baking sheet and leave to rise in a warm place for 1 hour.4. Set the oven to 220°C/gas 8. Bake the loaves for 30 minutes until golden brown, then transfer to a wire rack to cool.

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