Bread is the foundation of every table, and Homemade Olive Herb Bread is no exception. This Traditional loaf has nourished communities for generations, gracing the tables of everything from everyday family meals to grand festive celebrations. Made with time-honoured techniques passed down through the ages, each slice carries with it the story of the hands that kneaded, shaped, and baked it.
What makes Homemade Olive Herb Bread special is not just its flavour — though that is remarkable — but the ritual of making it. The process of mixing, kneading, and waiting teaches patience and rewards the baker with a loaf that fills the kitchen with an incomparable aroma. Serve it warm with good butter, alongside hearty stews, or as the base for open sandwiches piled high with your favourite toppings.
Ingredients
- 4 cups bread flour
- 1 packet (7g) active dry yeast
- 1½ cups warm water
- 2 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 1 tbsp honey (optional)
Instructions
- Dissolve the yeast and sugar in warm water and let stand for 10 minutes until foamy.
- In a large bowl, combine flour and salt. Make a well in the centre and add the yeast mixture and olive oil.
- Mix until a rough dough forms, then turn onto a floured surface and knead for 10 minutes until smooth and elastic.
- Shape into a ball, place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours.
- Punch down the dough, shape as desired, and place on a lined baking sheet. Let rise again for 30 minutes.
- Score the top with a sharp knife and bake at 220°C (430°F) for 25–30 minutes until golden and hollow-sounding.
- Cool on a wire rack for at least 20 minutes before slicing.
Tips & Serving Suggestions
The secret to a great loaf is patience — never rush the rising process. A slow, cool rise (even overnight in the fridge) builds deeper flavour. For a crispy crust, place a small dish of water at the bottom of the oven while baking. This bread freezes well for up to a month; slice before freezing for convenience.
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