Moroccan · Bread
Olive-Studded Bread
A soft semolina table loaf studded with chopped Moroccan olives and a little herb, so every wedge carries a salty, briny bite. It is a savoury twist on the everyday khobz that turns a simple bread into something you can eat on its own, warm with olive oil.
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 8
- Level
- Medium
Ingredients
- 300 g bread flour and 200 g fine semolina
- 1 1/2 tsp salt, 1 tsp sugar, 7 g dried yeast
- About 300 ml warm water
- 2 tbsp olive oil
- 120 g mixed Moroccan olives, pitted and chopped
- 1 tsp dried thyme or chopped parsley
Method
- 1
Make the dough
Mix the flour, semolina, salt, sugar and yeast, add the water and oil and knead 10 minutes to a smooth dough.
- 2
Add olives
Work in the chopped olives and herb until evenly distributed, taking care not to crush them to a paste.
- 3
Rise
Cover and rise about 1 hour until doubled.
- 4
Shape and prove
Shape into a flat round, prick with a fork and prove 30 minutes.
- 5
Bake
Bake at 220°C for 25–30 minutes until golden and hollow-sounding underneath.
Chef's tips
- Go easy on the salt — the olives are already briny and will season the crumb.
- Pat the chopped olives dry so their liquid does not make the dough slack and wet.
Frequently asked questions
Which olives are best?
Meaty Moroccan violet or black olives, or a mix; make sure they are well pitted so no stones sneak in.
Can I add cheese too?
Yes — a little grated hard cheese with the olives makes an even richer, more moreish loaf.