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Olive Bread Buns

There’s nothing like the smell of freshly baked bread in the morning. Bread was one of the things I dreaded making- will the yeast be active? will the dough rise enough? will the bread turn out moist and fluffy? Decided to try out this recipe and I can’t tell you how good it is. And no fail. Just make sure you use fresh and tightly sealed yeast and be patient and give the dough enough time to rise:-)

Olive bread

What you need:

  • 115 grams of chopped black or green olives
  • 750 grams plain flour
  • 1 1/2 teaspoon salt
  • 1 sachet dried yeast
  • 450 ml hand-hot water
  • 2 tablespoon olive oil
  • 4 teaspoons cooking herbs


Drain the olives, dab with paper towel and set aside. Combine the flour, salt and yeast until mixed. Gradually stir the water and oil to make a dough. (I use my Kitchen Aid with the dough hook). Lightly knead in the olives for the cooking herbs. Knead for about 10 minutes, until dough is stretchy. Lightly coat a bowl with oil, place the dough and cover with kitchen wrap or damp kitchen towel, Wait for about an hour until it doubles in volume.

Turn out the dough on a lightly floured surface and roll it into an 8-inch rope. Cut into 16 even pieces, cover and set aside for 15 minutes.

Lightly brush the top of each roll with olive oil and bake in a preheated oven(180 degrees) for about 30 minutes until golden brown! Enjoy:-)

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